Soda bread versions are unleavened, but from the early 19th century bannocks have been made using baking powder, or a combination of baking soda and buttermilk or clabbered milk. Before the 19th century, bannocks were cooked on a bannock stone (Scots: stane), a large, flat, rounded piece of sandstone, placed directly onto a fire, then used as a cooking surface. Several varieties of bannock include Selkirk bannocks, beremeal bannocks, Michaelmas bannock, Yetholm bannock, and Yule bannock. The traditional soda farl is used in the full Scottish breakfast along with the potato scone (Scots: "tattie scone"). In Serbian tradition, soda bread is prepared
Buttermilk as "cultured buttermilk", is produced from cow's milk and has a characteristically intense sour taste caused by lactic acid bacteria. This variant is made using one of two species of bacteria—either "Lactococcus lactis" or "Lactobacillus bulgaricus", which creates more tartness. A quick version of buttermilk, known as "acidified buttermilk", is used to make paneer. This version is simply cow's milk with a food-grade acid like lemon juice or vinegar added and left to sit for at least 10 minutes. That is when the milk has curdled. The tartness of buttermilk is due to acid in the milk. The increased acidity