Buttermilk Vs Yogurt

Buttermilk has a very tart-like characteristic than ordinary milk. This is most likely attributed to the presence of some acids within the milk. Especially for the cultured buttermilk, this dairy product appears thicker than milk because of the curdling done by the precipitation of the milk protein casein.

Alternatively spelled with the letter ‘h’ as in yoghurt, the milk used to make yogurt is initially heated to about 80ËšC to eliminate any unnecessary bacteria. The temperature is then lowered to about 45ËšC (113ËšF) for the fermentation process wherein bacteria will be added. This process usually lasts between 4 to 7 hours.

In terms of nutritional value, buttermilk and yogurt clearly differ from each other particularly in five aspects. Based on a 100 g serving, buttermilk has less energy (only about 169 kJ) compared to yogurt’s (257 kJ). Yogurt also has more fat and protein at 3.3 g and 3.5 g respectively compared to buttermilk’s 0.9 g and 3.3 g. Nevertheless, their carbohydrate content is almost the same wherein buttermilk has about 4.8 g per serving while the other has 4.7 g. Their calcium content is also almost at par with each other at 116 mg for buttermilk and 121 mg for yogurt. With this, yogurt is the clear winner by having almost all values higher than the other. It is only in the carbohydrate aspect that yogurt lag a little.

The two dairy products also differ in their bacterial content. Watch out, this is not harmful bacteria but the good ones. Regarded as probiotics, these good bacteria aid in maintaining a healthier digestion. For buttermilk, milk fermentation is done by bacteria that make lactic acid – the streptococcus lactis and leuconostoc citrovorum, which is the one that transforms lactic acid into ketones and aldehydes ‘“ the two components responsible for buttermilk’s aroma and flavor.

On the contrary, there are two kinds of bacteria mixed in the yogurt. The large and rod shaped bacilli (either L. bulgaricus or Lactobacillus acidophilus) and cocci chains of Streptococcus thermophilus. These good bacteria are imbedded in the milk protein called casein.

In simple terms, yogurt is adding live bacteria into a milk product. Nowadays, some people cannot tolerate milk that’s why some yogurt variations are prepared using coconut milk or soy milk. Buttermilk, ones the staple dairy product of the past, ferments milk thereby turning milk sugars (lactose ‘“ the main milk sugar) into lactic acid. In this process, lactic acid bacteria are added to milk for fermentation to occur in more or less half a day under low temperatures (69 ËšF).

1. Generally, the fermentation process for yogurt making is a lot faster than buttermilk fermentation.

2. The fermentation temperature for buttermilk is cooler compared to yogurt.

3. Yogurt gives more energy, fat, protein, calcium than buttermilk.

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