Published: 06/15/2008 - Updated: 09/06/2018
The buttermilk is a fermented dairy product, which is seen more at every diet for its kindness culinary, nutritional, sensory and dietary factors.
Its marketing has been somewhat limited because basically is made at home, or in small cottage industries. The buttermilk is a food that is high on food between Arabs and many other cultures for its high nutritional value, as it is an ideal food for the intestinal flora, is highly digestible and becomes an ideal food for those who do not consume milk or who are intolerant to lactose. This food, milkderivative, in addition to repairing the intestinal flora, enhances the immune system.
The buttermilk could be found in other cultures as a fermented milk product in the form of lactic acidification of gelled milk or sour cream. It is similar to yogurt made with sour milk, sour cream or a very thin. The term also can refer to a coagulated milk and naturally acidified to a kind of fresh cheese and semi- solid acid which can be spreadable.
Then we share very nutritious and healthy recipes for those who like light, tasty and healthy meal.
Prepare homemade buttermilk
- 4 liters of milk very fresh, preferably organic
- 1 cup of fresh buttermilk (available at health food stores and some supermarkets)
- Boil 4 liters of milk in a saucepan, stirring constantly.
- Off to a boil and let warm enough.
- With clean hands, insert the little finger to verify that the temperature can be supported by 20 seconds. Remove the cream and add the fresh buttermilk.
- Dissolve very well and empty the contents into a plastic container with lid.
- Save in the unlit oven for three hours until jell.
- Once ready, store in the refrigerator, preferably all day, if you want fresh buttermilk preparation done here, but if you want dry, continue with the following steps.
- Once ready the fresh buttermilk, and so it is with dry consistency, strain into a sack blanket or cover.
- Hang on the faucet spout sink until it releases the serum, about an hour, and in the same sack store in the refrigerator for three hours on a container until desired consistency.
- Finish draining the whey. Then pour into a container and further cooling.
Enchiladas with buttermilk and tofu or cheese
Yield: 4 to 5
- 1 white onion, small
- 250 grams of fresh cheese or tofu
- 250 grams of tree green chilies (optional )
- 1 kilo of tomatoes or 3 cups of tomato sauce
- 1 liter of buttermilk
- 1 bunch of cilantro
- 2 poblano chiles (optional)
- 1 clove of garlic
- 2 cups of lettuce washed and cut into strips
- A piece of onion
- 20 corn or flourtortillas
- 100 grams of olive oil
- Salt to taste
- Sesameto taste
- In an ovenproof skillet, add a little oil and turn on medium heat. While heating you can:
- If using chili must devein and cut into slits .
- Place the tortillas in the microwave so you can fold more easily.
- Blend the tomatoes (if you have bought previously made sauce) with the garlic, onion, salt and cilantro. Fry in a pan sauce for a few minutes.
- Place the first tortilla on the hot pan.
- Brush the top and put buttermilk, Panela cheese or tofu and if desired, chili slits.
- Roll or fold tortilla.
- Spread some tomato sauce on top and let brown a little on both sides.
- Once ready, remove and arrange on serving plate. We suggest 3 per plate.
- Once ready the enchiladas in the dish, you have to bathe them with tomato sauce and season.
- Add then a little buttermilk sauce over.
- Garnish with sesame and lettuce.
Tabbouleh salad with buttermilk
Serves: 4 people
Ingredients for 4 people
- One cup of wheat thin (previously soaked for 10 minutes)
- The juice of 4 lemons
- 4 large peeled tomatoes (optional)
- 1 bunch of mint
- A glass of liquid buttermilk
- A very thinly sliced cucumber (optional)
- One cup of parsley, washed and finely chopped
- Olive oil to taste
- A pinch of cumin
- Salt to taste
- In a saucepan with two cups of water, boil wheat, lemons juice and pinch of cumin.
- If using tomato and cucumber, cut so that they can be smaller and add at this time.
- Add the mint and finely chopped parsley. If necessary, add more water.
- Add olive oil. Once ready, drain the excess water. Garnish with a sprig of mint and let cool.
- Serve with lettuce leaves and bathe with buttermilk to taste.
Falafel pancakes with buttermilk
Serves 3-4 people
- 1 kilo of yellow beans, dried, shelled
- 1 large onion in small pieces
- 5 to 6 cloves of garlic
- 1 cup of fine chopped parsley
- ¾ cups of finely chopped fresh mint
- 1 large celery sliced very thinly
- 1 teaspoon of ground coriander
- Salt to taste
- Oil for frying
- 100 g of sesame
- Allow to soak the beans for about 24 hours (with water changes at 12 hours) .
- Rinse the beans and drain very well. Then grind in blender or manually.
- In a large bowl, place the bean paste.
- Gradually beat in the remaining ingredients to form a homogeneous mixture.
- Take small portions and prepare pancakes.
- In a pan with hot oil, fry the pancakes.
- Do not let them brown but very slightly. When finished, remove the oil with a napkin.
- Decorate smearing buttermilk and sprinkle with sesame seeds.
- You can serve these delicious pancakes with a peppermint or radishes and cucumber salad.
Buttermilk Dip for appetizer with salad
- 1 kg of buttermilk
- Natural Seasoning powder
- A small garlic clove
- 20 fresh mint leaves
- 2 cucumbers ( or salad or vegetables to taste)
- Salt to taste
- Grind the mint leaves with garlic, salt and buttermilk.
- When this cream this list, reserve and peel the cucumbers
- Cut the cucumbers into very thin strips and garnish with some of these strips the refractory where it is to present the dip.
- The remainder of the cucumber (or chosen salad or vegetable) is placed to one side for diners.
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