Buttermilk

What is Buttermilk?

Buttermilk is a fermented dairy product with a tangy flavor and creamy texture. Traditionally, it was the liquid left over after churning butter from cream. Nowadays, commercial buttermilk is usually made by adding lactic acid bacteria to milk, which thickens it and gives it a slightly sour taste. It is commonly used in baking for pancakes, biscuits, and as a marinade to tenderize meat.

Why Do I Have an Intolerance to Buttermilk?

Intolerance to buttermilk typically arises from lactose intolerance or a milk protein allergy. Lactose intolerance occurs when the body lacks the enzyme lactase, necessary to digest lactose, the sugar in dairy products. 

This can cause symptoms like bloating, gas, and diarrhea. A milk protein allergy, on the other hand, involves an immune response to proteins found in milk, such as casein and whey, leading to symptoms like hives, stomach cramps, and in severe cases, anaphylaxis.

What Can I Do About It?

If you have lactose intolerance, try lactose-free buttermilk alternatives or use lactase enzyme supplements before consuming dairy. For those with a milk protein allergy, it is best to avoid buttermilk and look for non-dairy alternatives like almond milk, soy milk, or coconut milk that are fortified and can mimic the texture and taste in recipes. Reading labels and being aware of hidden dairy ingredients in processed foods can also help manage intolerance or allergies effectively.