Skärmjölk

Skärmjölk is a term used in Sweden to refer to buttermilk. It is a dairy beverage produced as a byproduct of churning butter. Historically, when butter was made by hand, the liquid left behind after the butter solids were removed was called skärmjölk. Modern butter production methods also yield skärmjölk, though it is often processed and standardized before being sold as a beverage or ingredient.

Skärmjölk has a distinctive tangy flavor due to the presence of lactic acid, which is produced during the fermentation of milk. This acidity makes it a popular ingredient in baking, particularly in recipes for pancakes, scones, and quick breads. The acid in skärmjölk reacts with baking soda to create a leavening effect, resulting in a lighter and more tender baked good. It can also be used as a tenderizer for meats.

Beyond its culinary uses, skärmjölk is also consumed as a beverage on its own. It is considered a nutritious drink, containing protein, calcium, and vitamins. In some cultures, fermented dairy products like skärmjölk are believed to have probiotic benefits. While the term "skärmjölk" is specifically Swedish, the concept of buttermilk as a byproduct of butter making is universal, with similar products existing in many other countries.