Karnemelk

Karnemelk is a dairy product produced by fermenting milk with lactic acid bacteria or by the liquid remaining after butter is churned from cream. In Dutch usage, karnemelk refers to cultured buttermilk, a tangy, low‑fat fermented beverage. Traditionally, butter making leaves behind a skim milk that is used as a drink; in contemporary production this beverage is created by fermenting low‑fat or skimmed milk with starter cultures of lactic acid bacteria.

Flavor and texture: It is thin, pourable, and distinctly sour, with a mild dairy flavor and a creamy mouthfeel. The product may sometimes be slightly thicker due to stabilizers in commercial versions.

Uses: Karnemelk is used in many cuisines to add moisture and acidity to batters, especially for pancakes, waffles, biscuits, and muffins. Its acidity helps activate baking soda. It is also consumed on its own, and used in dressings or soups.

Nutrition and storage: Karnemelk is low in fat when made from skim milk and provides calcium and protein. In cultured forms, it contains live bacteria. It should be refrigerated and consumed before the expiration date; natural separation may occur and the product should be shaken or stirred before use.

Variations: The term karnemelk is used primarily in Dutch-speaking regions; in other languages similar products exist under "buttermilk" or "cultured buttermilk."