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Definition: buttermilk
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It is also called "buttermilk". Today, buttermilk is obtained by adding a bacterial culture to milk. It is a natural emulsifier used in baking, pastry making and ice cream production. It is excellent for preparing fresh sauces with aromatic herbs and lemon juice. Buttermilk can be replaced by fresh milk (250 ml) to which 10 ml of vinegar has been added.