True buttermilk is composed of the low-fat portion of milk that remains after the cream has been churned into butter. Traditionally, its thickness and flavor develop by mild fermentation. It has remnants of fat globules that make it an excellent emulsifier like lecithin; a characteristic that make it valuable in the preparation of finely-textured foods. True buttermilk is slightly acidic and has a subtle, complex flavor. Regrettably, it is prone to spoilage and off-flavors.
A shortage of true buttermilk after World War II led to the development of imitation “cultured buttermilk.” It is made from ordinary skim milk that is fermented. The process follows that of yogurt, but the fermentation is stopped abruptly by rapid cooling. The gelled milk is then agitated to produce a thick, smooth liquid. Most buttermilk sold in the US is not true buttermilk but rather imitation cultured buttermilk.
Bulgarian buttermilk has yogurt cultures that have replaced the cream cultures. It has increased acidity by fermentation also at higher temperatures; thus it resembles yogurt.
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