Editing Buttermilk (section)

== Traditional buttermilk ==
Originally, buttermilk referred to the thin liquid left over from [[churning (butter)|churning]] [[butter]] from cultured or fermented [[cream]]. Traditionally, before the advent of [[Homogenization (chemistry)|homogenization]], the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring [[lactic acid]]-producing bacteria in the milk fermented it. This facilitates the butter churning process, since fat from cream with a lower [[pH]] coalesces more readily than that of fresh cream. The acidic environment also helps prevent potentially harmful microorganisms from growing, increasing shelf life.<ref>{{cite web |last= Douma (Ed.) |first= Michael |title= Ripening to Ferment Milk Sugars to Lactic Acid |publisher= Webexhibits |date= June 14, 2007 |url= http://www.webexhibits.org/butter/culturing.html |access-date= 2008-12-31 }}</ref>

Traditional buttermilk is still common in many [[Arab]], [[India]]n, [[Nepal]]ese, [[Pakistan]]i, [[Finland|Finnish]], [[Polish people|Polish]], [[Dutch people|Dutch]], [[Germany|German]], [[Denmark|Danish]], and [[Austria|Austrian]] households, but rarely found in other Western countries. It is a common drink in many Indian and Nepalese homes, and often served with roasted [[maize]].<ref name="Fankhause" /> In Arab culture, buttermilk is commonly sold ice cold with other dairy products. It is popular during [[Ramadan]], when it is consumed during [[iftar]] and [[suhur]].