Quick bread leavening agents include a weak base, such as baking soda (sodium bicarbonate) plus a weak acid, such as cream of tartar, lemon juice, or cultured buttermilk, to create an acid–base reaction that releases carbon dioxide. (Quick bread leavened specifically with baking soda is often called "soda bread".) Baking powder contains both an acid and a base in dry powdered form, and simply needs a liquid medium in which to react. Other alternative leavening agents are egg whites mechanically beaten to form stiff peaks, as in the case of many waffle recipes, or steam, in the case of cream puffs. Nevertheless,
Buttermilk common drink in many Nepalese homes. It is served to family members and guests, and can be taken with meals or snacks. In many families, it is most popularly served with roasted maize. Buttermilk can be made at home by whisking a cup of non-homogenized cream until it separates into butter and buttermilk. Commercially available cultured buttermilk is milk that has been pasteurized and homogenized (with 1% or 2% fat), and then inoculated with a culture of "Lactococcus lactis" plus "Leuconostoc citrovorum" to simulate the naturally occurring bacteria in the old-fashioned product. Some dairies add colored flecks of butter to