Search Results for: Buttermilk not containing added cocoa
it occurs naturally in many foods and is also done intentionally by adding "starter cultures," commonly bacteria that produce lactic acid (often referred to as "lactic acid bacteria"). for example, lactic acid bacteria are used to make yogurt , many cheeses (such as camembert, feta, and goat), buttermilk
, and cultured butter, while yeast is added to grains to make beer and to grape juice to make wine. other traditionally fermented foods include kimchi (a korean side dish or condiment typically made from fermented cabbage ); miso, tempeh, natto, tamari, and soy sauce (from fermented soybeans); kombucha...
https://www.berkeleywellness.com/healthy-eating/nutrition/article/why-we-love-fermented-foods