Buttermilk in Scandinavian Cooking: A Dairy Staple

TL;DR

Buttermilk is a versatile dairy staple in Scandinavian cuisine, used in everything from baking to marinades and beverages.
There are three main types of buttermilk in Scandinavia: sweet, sour, and whey, each with unique properties and uses.
Buttermilk plays a significant role in traditional Scandinavian dishes and is being reimagined in contemporary Nordic cuisine.
The fermentation process of buttermilk provides nutritional benefits, including probiotics and increased nutrient bioavailability.
Buttermilk’s cultural significance in Scandinavia reflects the region’s values of resourcefulness and making the most of available ingredients.

Introduction

In the heart of Scandinavian kitchens, a humble yet mighty ingredient reigns supreme: buttermilk. This tangy, creamy liquid has been a cornerstone of Nordic cuisine for centuries, lending its unique flavor and texture to an array of dishes. From rustic farmhouse kitchens to cutting-edge restaurants, buttermilk’s versatility shines through in everything from hearty breads to innovative desserts.

But what makes buttermilk so special in Scandinavian cooking? Its ability to transform ordinary ingredients into extraordinary culinary creations is unparalleled. As we delve into the world of this dairy staple, prepare to discover how a simple byproduct of butter-making has become an indispensable element of Nordic gastronomy.

What is Buttermilk?

Definition and Types

Buttermilk, contrary to what its name might suggest, isn’t milk with butter in it. Instead, it’s the tangy, slightly thick liquid left behind after churning cream into butter. In Scandinavia, you’ll find three main types:

Sweet buttermilk: The traditional byproduct of butter-making, with a fresh, mild taste.
Sour buttermilk: Cultured milk with a tart flavor, similar to yogurt.
Whey buttermilk: A protein-rich liquid derived from cheese production.

Each type boasts a unique flavor profile and culinary application, setting them apart from regular milk. The acidity and thickness of buttermilk make it a powerhouse ingredient in both savory and sweet dishes.

Fermentation and Production Methods

Traditionally, Scandinavian farmers produced buttermilk as a natural consequence of butter-making. They’d leave cream to ferment slightly before churning, resulting in both butter and tangy buttermilk. This process not only preserved the milk but also enhanced its flavor.

Modern production methods have evolved, but the essence remains the same. Today, dairies often use bacterial cultures to ferment low-fat milk, creating a consistent product year-round. Some artisanal producers still use traditional churning methods, particularly in rural areas where the old ways are cherished.

The fermentation process is key to buttermilk’s magic. It breaks down lactose, making buttermilk easier to digest for many people. It also creates lactic acid, giving buttermilk its characteristic tang and thickening properties that bakers and chefs adore.

History and Cultural Significance

Buttermilk’s story in Scandinavia is as old as dairy farming itself. In the harsh Nordic climate, where food preservation was crucial for survival, buttermilk emerged as a practical solution. Nothing went to waste on the farm, and the liquid left after butter-making became a valuable resource.

Vikings were known to carry buttermilk on their long sea voyages, appreciating its long shelf life and nutritional value. As centuries passed, buttermilk became deeply ingrained in Scandinavian culinary traditions. It was a refreshing drink for farmers during hot summer days and a key ingredient in winter stews.

The cultural significance of buttermilk extends beyond its practical uses. It symbolizes resourcefulness, a quality highly valued in Scandinavian culture. The transformation of a byproduct into a versatile ingredient reflects the Nordic philosophy of making the most of available resources.

Traditional Uses in Scandinavian Cuisine

Baking and Bread Making

Step into any Scandinavian bakery, and you’ll likely find buttermilk’s influence in many of the tempting treats on display. Its acidity works wonders in baking, creating tender crumbs and helping dough rise.

In traditional rye bread, buttermilk adds moisture and a subtle tang that complements the robust flavor of the grain. It’s the secret behind the pillowy texture of Norwegian lefse, a soft flatbread often enjoyed during holidays.

Swedish filmjölkslimpa, a sweet and tangy loaf, owes its distinctive flavor to buttermilk. The liquid’s acidity reacts with baking soda, creating a light, airy texture that’s become a hallmark of Scandinavian baked goods.

Marinades and Tenderizing

Scandinavian cooks have long known buttermilk’s power as a meat tenderizer. Its mild acidity breaks down tough proteins, resulting in succulent, flavorful dishes.

A classic example is the Danish dish stegt kylling i kærnemælk, or buttermilk-fried chicken. The chicken is soaked in buttermilk before frying, resulting in incredibly juicy meat with a crispy exterior.

Fish also benefits from buttermilk’s tenderizing touch. In Norway, salmon is often marinated in a buttermilk and dill mixture before grilling, enhancing its delicate flavor and ensuring moist, flaky flesh.

Beverages and Soups

Buttermilk isn’t just for cooking; it’s a refreshing drink in its own right. In Sweden, filmjölk, a fermented milk product similar to buttermilk, is a popular breakfast drink.

Cold buttermilk soup, or koldskål in Danish, is a summertime favorite. This chilled soup, flavored with lemon and vanilla, offers a refreshing respite on hot days. It’s often served with small cookies called kammerjunker for a delightful contrast in textures.

In Finland, piimä, a type of buttermilk, is used to make viili, a stretchy, yogurt-like fermented milk product that’s enjoyed for breakfast or as a snack.

Seasonal and Regional Variations

Buttermilk’s use in Scandinavian cuisine varies with the seasons and regions. In coastal areas, it’s often paired with fish dishes. The acidity of buttermilk cuts through the richness of fatty fish like mackerel or herring.

During the short Nordic summer, buttermilk finds its way into refreshing desserts. Swedish jordgubbssoppa, a chilled strawberry soup made with buttermilk, captures the essence of midsummer.

In the colder months, buttermilk adds richness to hearty stews and casseroles. The Finnish laatikko, a type of casserole, often includes buttermilk for added creaminess and tang.

Iceland’s skyr, while technically a soft cheese, has a consistency similar to strained yogurt and is often made with buttermilk cultures. It’s a staple in Icelandic cuisine, used in both sweet and savory dishes.

Nutritional Benefits and Considerations

Buttermilk packs a nutritional punch that goes beyond its culinary uses. It’s lower in fat than whole milk but rich in proteins, vitamins, and minerals. The fermentation process increases the bioavailability of nutrients, making them easier for the body to absorb.

Here’s a quick rundown of buttermilk’s nutritional profile:

High in calcium and phosphorus for strong bones and teeth
Rich in B vitamins, particularly riboflavin, for energy metabolism
Contains probiotics that support gut health
Lower in calories compared to whole milk, making it a good choice for those watching their weight

For those with lactose intolerance, buttermilk might be easier to digest than regular milk. The fermentation process breaks down some of the lactose, and the live cultures can aid in digestion.

However, it’s worth noting that buttermilk is still a dairy product. Those with severe lactose intolerance or milk allergies should consult with a healthcare professional before incorporating it into their diet.

Modern Applications in Scandinavian Cooking

Contemporary Recipes

Modern Scandinavian chefs are reimagining buttermilk’s role in the kitchen, pushing boundaries and creating innovative dishes. At Noma, the world-renowned Copenhagen restaurant, buttermilk has been transformed into a tangy snow to accompany desserts.

In Sweden, chef Magnus Nilsson has used buttermilk to create a delicate ice cream, pairing it with tart berries for a perfect balance of flavors. The acidity of buttermilk cuts through rich dishes, making it a favorite ingredient in contemporary Nordic cuisine.

Buttermilk is also finding its way into cocktails. Mixologists are using it to add depth and creaminess to drinks, creating Nordic twists on classics like the White Russian or inventing entirely new concoctions.

Fusion Cuisine

As Scandinavian cuisine gains global recognition, chefs are incorporating buttermilk into fusion dishes. In London, Scandinavian-inspired restaurants are serving buttermilk fried chicken with lingonberry sauce, marrying Nordic and Southern American flavors.

Japanese-Nordic fusion has seen buttermilk paired with miso in marinades, creating umami-rich dishes that honor both culinary traditions. The tangy notes of buttermilk complement the savory depth of miso, resulting in complex, satisfying flavors.

Even in desserts, buttermilk is crossing cultural boundaries. Buttermilk panna cotta topped with cardamom-spiced berries brings together Italian, Indian, and Scandinavian influences in one harmonious dish.

Buttermilk Substitutes

While buttermilk is a staple in Scandinavian kitchens, it’s not always readily available elsewhere. Fortunately, there are several substitutes that can mimic its tangy flavor and acidic properties:

Milk and lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice and let it sit for 5 minutes.
Yogurt and water: Thin out plain yogurt with water until it reaches a buttermilk-like consistency.
Kefir: This fermented milk drink can be used as a 1:1 substitute for buttermilk.
Vegan options: For plant-based diets, try unsweetened soy milk mixed with apple cider vinegar.

While these substitutes can work in a pinch, they may not provide the exact same flavor or texture as true buttermilk. Experiment to find the best substitute for your specific recipe.

Cooking Techniques with Buttermilk

Scandinavian cooks have developed various techniques to harness buttermilk’s unique properties:

Marinating: Buttermilk’s acidity makes it an excellent marinade base. It tenderizes meat while imparting flavor.
Baking: In baked goods, buttermilk reacts with baking soda to create carbon dioxide, resulting in a lighter texture.
Emulsifying: Buttermilk helps create stable emulsions in sauces and dressings, preventing separation.
Culturing: Some recipes use buttermilk as a starter culture for homemade yogurt or cheese.
Braising: Adding buttermilk to braising liquids adds depth and tanginess to slow-cooked dishes.

These techniques showcase buttermilk’s versatility in the kitchen, from quick marinades to long, slow cooking methods.

Popular Scandinavian Buttermilk Dishes

Buttermilk stars in many beloved Scandinavian dishes. Here’s a taste of some favorites:

Kærnemælkskoldskål (Danish): A cold buttermilk soup flavored with lemon and vanilla, often served with biscuits.
Filmjölkslimpa (Swedish): A sweet and tangy bread made with buttermilk and rye flour.
Pannekaker (Norwegian): Thin pancakes often made with buttermilk for extra tenderness.
Lihapullat (Finnish): Meatballs that sometimes include buttermilk for added moisture and flavor.
Skyr (Icelandic): While technically a soft cheese, skyr is often made with buttermilk cultures and has a yogurt-like consistency.

These dishes represent just a fraction of buttermilk’s presence in Scandinavian cuisine, each showcasing its unique properties in different ways.

Food Pairings and Serving Suggestions

Buttermilk’s tangy flavor profile makes it a versatile partner for many ingredients. Here are some classic and innovative pairings:

Berries: The acidity of buttermilk complements the sweetness of strawberries, blueberries, and lingonberries.
Dill: This herb’s fresh, grassy notes pair beautifully with buttermilk in sauces and marinades.
Smoked fish: Buttermilk cuts through the richness of smoked salmon or trout.
Root vegetables: Roasted beets or carrots benefit from a drizzle of buttermilk dressing.
Dark rye bread: The robust flavor of rye is balanced by buttermilk’s tang in traditional breads.

For serving, consider these ideas:

Use buttermilk as a base for chilled summer soups, garnished with fresh herbs.
Drizzle buttermilk dressing over grilled vegetables for a light, refreshing side dish.
Serve buttermilk pancakes with lingonberry jam for a classic Scandinavian breakfast.
Offer a buttermilk-based dip alongside smoked fish and rye crackers as an appetizer.

Conclusion

Buttermilk’s journey from a humble byproduct to a culinary star reflects the ingenuity and resourcefulness of Scandinavian cuisine. Its tangy flavor and versatile nature have secured its place in both traditional recipes and modern innovations.

As Nordic cuisine continues to evolve and gain global recognition, buttermilk remains a steadfast companion in the kitchen. It bridges the gap between old and new, connecting us to centuries of culinary tradition while inspiring fresh, exciting dishes. In every drop of buttermilk, we taste the essence of Scandinavian cooking: simple, flavorful, and deeply rooted in the land.