Irish cuisine a low starch content. Many elements of Irish cuisine were lost or abandoned during that time, with the loss being particularly acute between the Great Famine of the mid 19th century and the mid 20th century. By the 21st century, much of Irish cuisine was being revived. Representative traditional Irish dishes include Irish stew (made with lamb, mutton, or goat), bacon and cabbage (with potatoes), boxty (potato pancake), coddle (sausage, bacon, and potato), colcannon (mashed potato, kale or cabbage, and butter), and, in Ulster, the soda farl. Modern Irish Food still uses these traditional ingredients but they are now being
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