Nick Mancall-Bitel is the editor of the Travel section, oversees regional correspondents across the Eater network, and manages travel-focused sister site, Thrillist. No, it’s not just you: Buttermilk ...

Many Indians dilute curd with water, calling it buttermilk, but true buttermilk is a fermented liquid left after churning butter. This traditional drink offers significant probiotic benefits for ...

Traditional buttermilk is the low-fat, high-protein liquid left over after churning butter. If the butter-making process begins with cultured (fermented or ripened) cream, sour cream buttermilk is ...

Kombucha is a good source of probiotics, live microorganisms that support a healthy gut. However, a few other drinks have as ...

How and why you should use buttermilk in your cooking. Traditional buttermilk is the fermented, low-fat liquid byproduct of making butter. Beating or churning cream solidifies the fat in to create ...

Fermented foods can improve digestion, strengthen the immune system and reduce inflammation. Evidence also suggests that ...

Wild, not mild — it’s not an official tagline for the range of ingredients and dishes that fall into the category of fermented foods, but it could be. Many fermented foods contain probiotics, which ...

Many households in India mix curd with water and call it buttermilk, especially during hot weather or after heavy meals. It is quick, refreshing and feels like a light digestive drink. However, ...