(Cold Savory Buttermilk Soup) Chlodnik Litewski (Polish Cold Beet Soup) Kadhi or Karhi (North Indian Thick Buttermilk Soup) Moru Kozhambu (South Indian Buttermilk Soup) Cold Blueberry Soup Sour Cream/Crème Fraîche as Cold Sauce and Dip Buttermilk Salad Dressing Cucumber-Radish Sour Cream Sauce Mennonite Buttermilk “Salad” Beef Stroganoff Chicken Paprikás, or Paprikahuhn Mushrooms with Sour Cream Sauce Mushroom Pirozhki with Sour Cream Pastry Buttermilk Potatoes Fried Bananas with Crema Southern Buttermilk Pie Hangop (Dutch Buttermilk Dessert) Buttermilk as Drink Yogurt is so hugely important in so many of the world’s cuisines as to cast most other kinds of cultured milk into comparative shade. But they exist in diverse forms wherever milk exists, because milk naturally attracts lactic-acid bacteria and sometimes other organisms, including particular molds and yeasts. We know very little about their history. Still, the reason for their diversity is obvious: As dairying spread out from its first centers into most of the Old World, local climates favored wild local microorganisms.
