What are the different types of kærnemælk available in the market?
The two main kinds of kaernemaelk (Danish buttermilk) are the modern carton product, made from skimmed milk soured with lactic acid cultures at about 0.5 percent fat, and the traditional churned type, sold as gammeldags. One Danish encyclopedia says it is sold in many varieties, so check the carton.
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In this article
What types of kaernemaelk are there?
Kaernemaelk is the Danish word for buttermilk. In the market there are essentially two kinds, based on how they are made.
| Type | How it is made | Notes |
|---|---|---|
| Modern kaernemaelk | Pasteurized, homogenized skimmed milk soured with lactic acid bacteria | About 0.5 percent fat; the common carton product |
| Traditional (gammeldags) | By-product of butter churning | Allowed to be sold as old-fashioned since 1990; made in only a few places |
How does modern buttermilk differ from the traditional kind?
Originally the liquid left after cream was churned into butter, tangy and fresh-smelling. Today most cartons are cultured skimmed milk. The name stayed even though it no longer comes from churning. The same type of culture is used for tykmaelk, ymer and some other cultured dairy products, according to a Danish dairy association answer.
Are there other versions?
Lex.dk says buttermilk is sold in many varieties but does not name them, and the Danish food guide we opened lists only the plain product at about 0.5 percent fat. Product ranges differ by country and brand, so read the label.
What should you check on the label?
- Fat percentage.
- Ingredients: skimmed milk and cultures is the basic product; check for anything added.
- The date and storage instructions.
Which type for which use?
- Baking (pancakes, waffles, scones, rye bread): a Danish guide lists these as common uses.
- Cold buttermilk soup (koldskaal): a classic Danish use.
- Drinking: serve it cold, plain or with sugar or fruit.
Substitutes
If you cannot find it, ymer, tykmaelk, yoghurt, A38 or regular milk are suggested substitutes in the Danish guide, with some change in texture.
People also ask
What types of kaernemaelk are sold?
Mostly the modern cultured skimmed-milk kind with about 0.5 percent fat, plus the traditional churned type sold as gammeldags in a few places. Check the label for other varieties.
Is kaernemaelk low in fat?
Yes, about 0.5 percent fat according to Danish sources.
What is gammeldags kaernemaelk?
The old-fashioned type made as a by-product of churning butter, allowed to be sold under that name since 1990.
Sources
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