Bread in Europe They are very light, contain preservatives (e.g. ethyl alcohol) and have a very long shelf life (often more than a month). In Ireland it is traditionally held that the end of a loaf of bread (the "heel" of the loaf) is the best part of the loaf. Other stories and myths surround this piece of the bread in Irish mythology. Irish soda bread, developed to make the most of the soft wheat grown in Ireland, is unusual for a European bread in that it is a quick bread, using the reaction of buttermilk and baking soda rather than yeast to
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