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Buttermilk
Milk (left) compared with fermented buttermilk (right) that is thicker and leaves a visible residue on the glass.
CourseBeverage
Serving temperatureChilled
Main ingredientsCream
Food energy
(per 100 g (ml) serving)
62 kcal (260 kJ)
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Buttermilk is a dairy drink made by adding lactic acid bacteria to milk to produce a fermented dairy drink. Traditionally, it was made from the nearly fat-free milk remaining after churning butter from cream, which was cultured with natural bacteria prior to and during churning, giving a slight sour taste to the buttermilk. However, with the ubiquity of refrigeration in industrialized countries, butter in those areas is typically made from uncultured or "sweet" cream.[1] Therefore, most modern buttermilk is specifically produced by inoculating fresh, pasteurized milk, and is available in different levels of fat content.[2]

Buttermilk is consumed as a beverage and used in cooking. Drinking buttermilk remains common in warmer climates where unrefrigerated milk sours quickly, as the fermentation prevents further spoilage. In making soda bread, the acid in fermented buttermilk reacts with the leavening agent, sodium bicarbonate, to produce carbon dioxide. Buttermilk is used in marination, especially for chicken and pork.

Traditional buttermilk

[edit]

Buttermilk originated before the advent of refrigeration and homogenization, when fresh raw milk was left to stand for a period of time to allow the cream to separate to the top. During the separation period, naturally occurring lactic acid-producing bacteria in the milk ferment it, which facilitates the butter churning process, because fat from cream with a lower pH coalesces more readily than that of fresh cream. As this acidic environment also helps prevent potentially harmful microorganisms from growing, shelf life is increased.[3] This traditional method is susceptible to spoilage during the fermenting and churning processes, particularly under poor hygiene standards and when it is not kept cool. Refrigeration and the use of fresh milk in near-aseptically clean dairies largely eliminated these problems.

Traditional buttermilk is still common in many households across South Asia, the Middle East, and various parts of Europe but is seldom found in other Western countries. In Arab culture, buttermilk is commonly sold ice cold with other dairy products and often consumed during Ramadan for iftar and suhur, while in the Indian subcontinent, it may be served with roasted maize.[4]

Cultured buttermilk

[edit]

Commercially available cultured buttermilk is produced in the same way as yogurt, where fresh milk that has been pasteurized and homogenized, is then inoculated with a culture of Lactococcus lactis, Lactobacillus bulgaricus, or Streptococcus lactis that produces the lactic acid that sours and thickens the milk, plus Leuconostoc citrovorum to enhance the buttery quality, so as to simulate the naturally occurring bacteria in the traditional product.[4][5] The lactic acid is the product of the bacteria fermenting lactose, the primary sugar in milk. As the bacteria produce lactic acid, the pH of the milk decreases and casein, the primary milk protein, precipitates, causing the curdling or clabbering of milk, making cultured buttermilk thicker than plain milk.[6] While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk is thinner than cultured buttermilk.[4]

United States

[edit]

Cultured buttermilk was first commercially introduced in the United States in the 1920s. It was initially consumed among immigrants. It reached peak annual sales of 517,000,000 kg (1.14×109 lb) in 1960. Consumption of buttermilk has declined since then, and annual sales in 2012 reached less than half that number.[7] However, condensed buttermilk and dried buttermilk remain common in the food industry.[8] Liquid buttermilk is used primarily in the commercial preparation of baked goods and cheese.[9] Buttermilk solids are used in ice cream manufacturing,[10] as well as being added to pancake mixes to make buttermilk pancakes. Home cooks can use powdered buttermilk to give baked goods a higher rise, add tang to dips, marinades, and rubs without thinning them out, and as a topping for fruits and vegetables.[11]

Nutrition

[edit]
Whole buttermilk
Nutritional value per 100 g (3.5 oz)
Energy62 kcal (260 kJ)
4.9 g
Sugars4.9 g
3.3 g
3.2 g
Vitamins and minerals
VitaminsQuantity
%DV†
Thiamine (B1)
4%
0.047 mg
Riboflavin (B2)
13%
0.172 mg
Niacin (B3)
1%
0.09 mg
Pantothenic acid (B5)
8%
0.38 mg
Vitamin B6
2%
0.036 mg
Folate (B9)
1%
5 μg
Vitamin B12
19%
0.46 μg
Vitamin C
0%
0 mg
MineralsQuantity
%DV†
Calcium
9%
115 mg
Iron
0%
0.03 mg
Magnesium
2%
10 mg
Manganese
0%
0.004 mg
Phosphorus
7%
85 mg
Potassium
5%
135 mg
Sodium
5%
105 mg
Zinc
3%
0.38 mg
Other constituentsQuantity
Water88 g
Link to Full Report from USDA Database
†Percentages estimated using US recommendations for adults,[12] except for potassium, which is estimated based on expert recommendation from the National Academies.[13]

Traditional buttermilk has only trace levels of fat — less than 0.5 percent. Modern commercially produced buttermilk made with whole milk is 88% water, 3% protein, 3% fat, and 5% carbohydrates (see table). In a reference amount of 100 g (3.5 oz) (100 ml), whole buttermilk provides 62 calories of food energy, and is a moderate source of vitamin B12 (19% DV) and riboflavin (13% DV, table).

Nutritional values

per 100 ml (3.5 imp fl oz; 3.4 US fl oz)

Whole buttermilk[14] Low-fat buttermilk[15] Skimmed milk[16] Whole milk[17]
Food energy 62 calories (260 J) 43 calories (180 J) 35 calories (150 J) 61 calories (260 J)
% Total fat 3.3 1.1 0.2 3.2
% Protein 3.2 3.5 3.4 3.3
% Sugars 4.9 4.8 4.9 4.6

Acidified buttermilk

[edit]

Acidified buttermilk or acidulated buttermilk[18] is a substitute made by adding a food-grade acid, such as distilled white vinegar or lemon juice, to milk, using 15 millilitres (0.53 imperial fluid ounces; 0.51 US fluid ounces) of acid with 200 to 250 ml (7.0 to 8.8 imp fl oz; 6.8 to 8.5 US fl oz) of milk and letting it stand for about 10 minutes until it curdles. Any level of fat content for the milk ingredient may be used, but whole milk is usually used for baking.[19]

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Buttermilk

View on Grokipedia
from Grokipedia
Buttermilk is a fermented dairy drink traditionally produced as the liquid residue remaining after churning butter from fermented cream, resulting in a tangy, slightly thickened liquid rich in lactic acid due to natural bacterial fermentation. Traditional buttermilk is low in fat and derives its characteristic tanginess from lactic acid produced during fermentation. It cannot be made by adding butter to milk, as this increases the fat content without providing the necessary acidity. In modern commercial production, particularly in Western countries, it is typically made by inoculating pasteurized low-fat or nonfat milk with lactic acid bacteria such as Lactococcus lactis and Lactobacillus bulgaricus to achieve a pH of 4.4–4.8, imparting its characteristic sour taste and creamy consistency while extending shelf life. This cultured form has largely replaced the traditional byproduct, though variations include sweet buttermilk from churning sweet cream, sour buttermilk from fermented cream, and whey buttermilk from cheese production. A common substitute for buttermilk in recipes (particularly in baking) is to add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, stir, and let it sit for 5–10 minutes until it curdles slightly, replicating the acidity of true buttermilk. Buttermilk is low in (typically 1–2% milkfat), high in protein (about 8 grams per cup), and provides essential nutrients such as calcium (22% of daily value per cup), (29% DV), and (39% DV). Its unique composition, including material with phospholipids at levels 4–7 times higher than in whole milk, contributes to its emulsifying properties in food applications.

Overview

Definition and Characteristics

Buttermilk is the liquid residue left after churning butter from cream, consisting primarily of water, milk proteins, lactose, and minerals, or it is produced as a cultured dairy product by fermenting milk with lactic acid bacteria such as Lactococcus lactis or Lactobacillus bulgaricus. This process generates lactic acid, imparting a characteristic tangy, slightly sour flavor to the product. Physically, buttermilk exhibits a thin, consistency similar to skim milk, with a pale yellow to off-white color and a smooth texture free of lumps in its fresh form. Its pH typically ranges from 4.5 to 4.6, reflecting its higher acidity compared to regular (pH around 6.6). When refrigerated, buttermilk maintains its quality for 1 to 2 weeks, after which it may develop off-flavors or visible mold. In comparison to whole , buttermilk has a notably lower content, usually 0.5% to 2%, making it a low- option while retaining similar levels of proteins and . Cultured varieties often contain live , contributing to potential gut benefits not typically found in unfermented . Unlike thicker, gel-like fermented products such as or the effervescent , buttermilk remains a pourable liquid due to milder and the absence of thickening agents or extended culturing.

Etymology

The English term "buttermilk" derives from the Middle English compound "buttermilke," formed by combining "butter" and "milk," and first appears in records from the late 14th century to denote the liquid residue left after churning butter from cream. The word "butter" itself traces to Old English "butere," borrowed from Latin "butyrum" via Germanic languages, while "milk" comes from Old English "meolc," rooted in Proto-Indo-European *melg- meaning to rub or stroke, reflecting the milking process. This nomenclature emphasized buttermilk's origin as a byproduct of butter production in traditional dairy practices. Cognate terms appear in other Germanic languages, such as German "Buttermilch," which evolved from "butermilch" in the , similarly denoting the churned remainder. In Scandinavian languages, equivalents like Danish "kærnemælk" (churn ) and Swedish "kärnmjölk" preserve the connection to churning, though modern variants such as Swedish "" refer to fermented milk products akin to cultured buttermilk. Beyond , in and languages, buttermilk is known as "" (from Gujarati "chāś," implying diluted ) or "" (referring to churned ), terms that highlight its role as a spiced, diluted drink rather than a direct . With the rise of industrialization in the , the meaning of "buttermilk" evolved in English usage from strictly the traditional byproduct of churning to encompass cultured buttermilk, a fermented product created by adding to whole or skim for commercial production. This shift occurred as mechanical churning reduced the availability of the original byproduct, leading dairies to standardize cultured versions that mimic its tangy flavor and acidity for baking and drinking.

History

Origins and Early Use

Buttermilk emerged as a of production in ancient societies, where churning separated into and the remaining acidic liquid. In , particularly among Sumerian civilizations around 3000–2000 BCE, tablets mention processing, including and cheese, implying the production of residual liquids like buttermilk as the residual whey-rich fluid. Similarly, in the Indus Valley Civilization circa 2500 BCE, lipid residue analysis of reveals limited production, possibly including processing of into products like or , from and buffalo . Early uses of buttermilk centered on its utility as a natural preservation method for in hot climates, where created an acidic environment that inhibited and extended shelf life without modern . In regions like the and , this process allowed pastoralists to store and transport dairy longer during warm seasons. Ancient Ayurvedic texts, such as the (circa 300 BCE – 200 CE), describe takra—buttermilk—as a aid for , praising its light, digestible qualities for alleviating abdominal disorders, , and anorexia, and recommending it as a daily therapeutic to promote gut health. Among nomadic cultures of , such as the from the first millennium BCE, fermented products like from mare's , produced through churning, played a vital role in extending the of during long migrations across arid steppes, providing a portable, nutrient-dense option without spoilage, similar in preservation role to buttermilk. In ancient , Viking-era communities (circa 800–1050 CE) valued buttermilk for its preservative , using it to sustain supplies in cooler but variable climates where fresh was prone to souring. These practices underscored buttermilk's practicality for mobile herders reliant on . As a low-fat, hydrating beverage, buttermilk became seamlessly integrated into the daily diets of these pre-industrial societies, often consumed fresh after butter-making sessions to utilize the entire yield from processing and provide refreshment in labor-intensive pastoral routines.

Modern Developments

The introduction of mechanical separators in the late fundamentally altered buttermilk production by enabling the efficient separation of from whole prior to churning, which significantly reduced the volume of traditional buttermilk as a compared to churning unseparated . Invented by Swedish Carl Gustaf Patrik de Laval in , this centrifugal technology allowed dairies to only the , yielding far less liquid residue and making authentic churned buttermilk increasingly scarce as butter making shifted toward industrialized scales. In the early , this scarcity prompted the development of cultured buttermilk , commercially introduced in the to replicate the tangy flavor and texture of traditional varieties using low-fat milk fermented with specific mesophilic , such as (formerly Streptococcus lactis). These bacterial strains, isolated and propagated for consistent , enabled scalable production without relying on byproducts, marking a key innovation that sustained buttermilk's availability for and drinking. Following , buttermilk production adapted further amid global dairy shortages, with cultured varieties becoming more widely commercialized as packaged beverages in and Asia to promote health benefits like digestion aid. In regions such as and parts of , where traditional fermented milk drinks like Buttermilch or predated industrialization, post-war packaging innovations facilitated broader distribution as probiotic refreshments, aligning with rising demand for convenient, nutrient-rich options. Since the early 2000s, buttermilk consumption has faced challenges from shifting dietary preferences, with U.S. sales declining from a peak of approximately 517 million kg in 1960 to about 234 million kg by 2012, less than half the historical high, and further to approximately 201 million kg in due to reduced fluid milk intake and competition from alternatives. Concurrently, the vegan movement has driven the rise of plant-based buttermilk substitutes, such as those made from almond or acidified with juice or , and innovative commercial products like fermented grain-based dairy-free buttermilk launched in to meet demand for lactose-free, ethical options. As of , U.S. fluid buttermilk sales were about 444 million pounds (201 million kg), reflecting ongoing decline amid rising popularity of plant-based substitutes.

Production Methods

Traditional Buttermilk

Traditional buttermilk is produced as a of the butter-churning process, where from raw or low-pasteurized is first allowed to undergo natural fermentation before being churned. In artisanal settings, fresh is collected and left at ambient temperatures to sour naturally, typically for 12-24 hours, during which ambient , such as species of , convert into , imparting a tangy flavor and thickening the cream slightly. Once fermented, the cream is cooled to an optimal churning of 10-15°C to facilitate the separation of globules. The cream is then vigorously agitated in a churn—traditionally a wooden barrel or dasher-style vessel operated by hand—until the fat coalesces into granules, leaving behind the acidic liquid known as buttermilk. This liquid constitutes approximately 50–70% of the original cream's volume, depending on the cream's fat content and churning efficiency. This method was prevalent in rural households worldwide until the mid-20th century, serving as a resourceful way to utilize the remnants of production in home dairying. Artisanal techniques emphasized manual labor and reliance on environmental microbes, fostering unique regional flavors. Variations included the use of or sheep milk in communities, where the lower content of these s required adjusted churning times but yielded similarly acidic buttermilk prized for its digestibility. The practice declined with the rise of industrialized dairy processing in the mid-20th century, which favored pasteurized products and direct culturing methods.

Cultured Buttermilk

Cultured buttermilk is produced through a commercial fermentation process designed to replicate the tangy flavor of traditional buttermilk while ensuring product consistency and safety. The process starts with pasteurized skim or low-fat milk, which is cooled and inoculated with a mesophilic starter culture primarily composed of Lactococcus lactis subspecies (such as L. lactis ssp. lactis and L. lactis ssp. cremoris) and Leuconostoc mesenteroides subspecies. The inoculated milk is transferred to large stainless-steel vats in dairy processing plants, where it undergoes under controlled conditions. is maintained at 20–22°C using integrated cooling and agitation systems to promote even bacterial activity, with the process lasting 12–14 hours until the pH drops to approximately 4.6, indicating optimal acidity (0.8–0.9%). Once is complete, the product is cooled rapidly to 4–5°C to halt further acid development and is then homogenized and packaged. This method relies on lab-cultured strains for reliable results, distinguishing it from ambient natural . Unlike traditional buttermilk, which is a thinner , cultured buttermilk achieves a thicker, more viscous consistency through exopolysaccharides (EPS) produced by the starter during . These EPS form a network that enhances texture and , contributing to the product's stability and appeal in applications like and beverages. By the 2020s, cultured buttermilk production has scaled significantly, exceeding 1 billion liters annually across and , driven by demand in the sector and supported by advanced .

Acidified Buttermilk

Acidified buttermilk is a non-fermented created by directly adding food-grade acids to , producing a tangy, curdled suitable as a quick substitute in recipes requiring buttermilk's acidity. It is a common misconception that buttermilk can be made by adding butter to milk; however, this does not acidify the milk, impart the characteristic tanginess from lactic acid, or replicate traditional buttermilk's typically low-fat profile—instead, it merely increases the fat content without achieving the desired properties. This method employs acids such as , from juice, or acetic acid from , which lower the milk's and cause partial without microbial activity. The production process is straightforward and rapid: the is added to whole, low-fat, or skim , typically 1 tablespoon of or per cup (approximately 240 ml) of , stirred, and left to stand at for 5–10 minutes until slightly thickened with small curds. No heating is required, making it ideal for immediate use in home where the acidity reacts with leavening agents like soda to produce for rise. The target is 4.5-4.8, which imparts the desired tartness while ensuring the product remains fluid yet slightly viscous. This approach mimics the tanginess of cultured buttermilk but lacks live , focusing instead on chemical acidification for convenience in small-scale or home settings. Developed in the mid-20th century, as evidenced by patented processes from the , it became common for household use as a stand-in for naturally in recipes, especially as reduced spontaneous souring in homes.

Regional Variations

United States

Cultured buttermilk was commercially introduced in the during the 1920s as dairies began producing it deliberately by adding to to mimic the traditional byproduct of churning, filling a market gap as home butter-making declined. This innovation gained popularity, particularly among immigrant communities familiar with fermented dairy, and reached peak production and consumption around 1960, with annual output at approximately 1,140 million pounds (517 million kilograms). In the , buttermilk consumption was notably high during this period, often used as a marinade for to tenderize and flavor the meat through its acidity. U.S. buttermilk production has since declined steadily due to competition from and other fermented alternatives, dropping to 513 million pounds (233 million kilograms) by , with the decline continuing thereafter. This shift reflects broader changes in consumer preferences toward yogurt's thicker texture and perceived health benefits, reducing buttermilk's share in the cultured market. Under U.S. (FDA) guidelines in the Pasteurized Milk Ordinance, buttermilk must contain at least 0.5 percent milkfat and 8.25 percent solids-not-fat, and when cultured, it requires the use of safe and suitable lactic acid-producing to achieve the characteristic tangy flavor and . Regional consumption patterns show higher per capita use in the Southern states compared to the national average, where it remains a key ingredient in traditional baked goods like biscuits, leveraging its acidity to promote leavening and tenderness.

International Variations

In , buttermilk is commonly known as or incorporated into variants, where it is spiced with roasted powder and other herbs like ginger and mint to enhance its cooling and digestive properties as a probiotic-rich beverage consumed during hot weather. Traditionally, is produced by churning cultured full-cream , often from buffalo sources prevalent in the region, resulting in a tangy, diluted drink served salted or mildly sweetened. In , buttermilk appears as thicker fermented milk products like in and surmjölk in , which are mesophilic cultures yielding a spoonable consistency distinct from thinner variants. These are typically consumed with porridges, cereals, or , providing a tangy flavor and nutritional preservation in traditional diets. Their origins trace back to the Viking era, around the late 8th to 11th centuries, when natural extended milk's in harsh climates. Across the Middle East and North Africa, buttermilk is recognized as laban in Levantine countries or ayran in Turkey, prepared by diluting yogurt with water and salting it for a refreshing, hydrating effect in arid environments. This beverage is particularly popular during Ramadan, when it aids rehydration and electrolyte balance after fasting periods. In , suero refers to the byproduct from traditional cheese-making processes, such as those for asadero or varieties, which is integrated into ranching diets as a simple, nutrient-dense liquid often consumed fresh or in salsas for its protein content.

Nutrition and Health

Nutritional Composition

Buttermilk's nutritional profile varies slightly depending on whether it is whole, low-fat, or cultured, but it generally serves as a nutrient-dense with a high and balanced macronutrients. Per 100 grams of whole fluid buttermilk, the composition includes approximately 62 kcal of , 3.3 grams of total (of which 1.9 grams are saturated), 3.3 grams of protein, 4.8 grams of carbohydrates, and 88 grams of . In terms of micronutrients, whole buttermilk is notably rich in certain vitamins and minerals essential for health and . It provides about 115 mg of calcium, 0.15 mg of (vitamin B2), and 0.46 µg of per 100 grams, while containing a relatively low 4.8 grams of compared to unfermented .
NutrientAmount per 100g (Whole Buttermilk)
62 kcal
Total 3.3 g
Saturated Fat1.9 g
Protein3.3 g
Carbohydrates4.8 g
88 g
Calcium115 mg
0.15 mg
0.46 µg
4.8 g
Variations in fat content affect the overall caloric ; for instance, lowfat buttermilk offers about 40 kcal per 100 grams with approximately 0.9 grams of , maintaining similar levels of protein and micronutrients. Cultured forms of buttermilk, produced through , may retain probiotic bacteria depending on the product, potentially enhancing gut health support without significantly altering macronutrient levels, though live cultures should be verified on labels. According to USDA data, buttermilk contains higher levels, such as 151 mg of per 100 grams, compared to whole milk's approximately 150 mg.

Health Benefits and Considerations

Some cultured buttermilk products contain , such as , that can aid gut health by promoting a balanced and reducing harmful when live cultures are present. Studies on fermented products indicate potential benefits for digestive health. Additionally, the calcium in buttermilk supports , as consumption during key life stages has been linked to improved content and reduced risk. A 2021 meta-analysis of randomized controlled trials found that daily consumption of fermented milk products was associated with reductions in (LDL) levels by approximately 0.19 mmol/L (about 7.3 mg/dL) after interventions, alongside lowered total , contributing to cardiovascular health benefits. This effect is attributed to bioactive peptides and that inhibit absorption in the gut. However, commercial buttermilk can be high in sodium, with levels around 105 mg per 100 g according to USDA data, though some products range up to 190 mg, potentially contributing to and cardiovascular risks if consumed excessively, particularly in salt-sensitive individuals. Despite its lower lactose content compared to —due to breaking down much of the sugar—individuals with may still experience digestive discomfort, such as or , from residual . Those with milk allergies should avoid buttermilk due to its protein content. For , its low profile (around 40 kcal per 100 g for lowfat varieties) combined with high protein content enhances , potentially reducing overall caloric when incorporated into meals.

Culinary and Cultural Uses

Culinary Applications

Buttermilk plays a key role in by providing acidity that tenderizes and promotes rising through chemical reactions with leaveners. In recipes for biscuits and scones, the in buttermilk weakens strands in the , resulting in a softer, more tender crumb compared to using regular . This acidity also reacts with baking soda to produce gas, which causes the to rise without the need for , as seen in traditional quick breads. For instance, buttermilk has been essential in Irish since the early , where it combines with baking soda to achieve lift and a moist texture in this simple, unleavened loaf that became a staple during Ireland's potato famine era. In marinades, buttermilk's mild acidity breaks down proteins in meats and , enhancing tenderness and flavor absorption. For chicken, such as in , soaking pieces in buttermilk for 4 to 24 hours dissolves muscle proteins like , allowing the to retain moisture during cooking and preventing dryness. Similarly, for like or , a buttermilk soak tenderizes the flesh and reduces any strong "fishy" taste, typically for 1 hour or less to avoid over-softening. Buttermilk appears in various beverages, leveraging its tangy profile and fermented creaminess for refreshing drinks. In smoothies, it blends smoothly with fruits like berries or bananas, adding thickness and a boost from its cultured nature, which enhances the overall velvety texture. For cocktails and spiced drinks, examples include Indian masala , a chilled beverage made by blending buttermilk with mint, cilantro, , ginger, and green chili, where the of the contributes to its rich, cooling . Regional preferences, such as these in Southern U.S. or Indian beverages, highlight buttermilk's versatility across cuisines.

Cultural Significance

In Indian culture, buttermilk, known as takra in , is regarded as a vital for mitigating summer , owing to its cold potency that balances the and promotes hydration during hot seasons. This traditional fermented dairy drink is frequently incorporated into Hindu rituals, where it derives from offerings symbolizing purity and spiritual cleansing, as seen in practices like the Shivling Abhishekam at temples such as Gangadhareshwara, where offered milk is transformed into buttermilk for distribution as prasad. Across the , buttermilk—commonly called laban—serves as a cherished staple, with its historical significance deeply intertwined with hospitality, exemplified in ancient narratives like the biblical account in Genesis where Abraham extends generosity to guests by serving curds and , a custom reflective of nomadic Arab traditions emphasizing communal sharing and protection of travelers. In the American South, buttermilk emerged as an emblem of resilience and comfort during the , featuring prominently in resourceful recipes such as , a simple crafted from pantry staples that provided affordable solace amid economic hardship. This versatility underscored its role in Southern folklore as an accessible alternative from surplus cream in rural households. In Ethiopian culture, the irgo variant of fermented sour is a traditional .

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