Karnemelk
Dutch karnemelk is not usually made by modifying ordinary buttermilk. Rather, it is produced using a slightly different culturing process and bacterial culture.
Traditionally:
- Cream is separated from milk.
- The cream is cultured and churned into butter.
- The remaining liquid is true buttermilk (karnemelk).
Modern commercial karnemelk is usually made by:
- Starting with skimmed or semi-skimmed milk.
- Adding specific lactic acid bacteria cultures.
- Fermenting until it develops a mildly sour flavour and a slightly thicker texture.
The key difference from many British and American cultured buttermilks is that Dutch karnemelk is often:
- Less acidic.
- Slightly creamier and smoother.
- More drinkable.
- Often cultured with strains that produce a little more viscosity (natural thickening).
In Noord-Brabant and indeed other parts of the Netherlands, karnemelk remains particularly popular. Many people drink it plain with breakfast or lunch, whereas British buttermilk is now more commonly treated as a baking ingredient.
One thing that surprises many visitors is that Dutch karnemelk is usually very low in fat (often around 0.5%) despite tasting creamier than British buttermilk. The creaminess comes largely from the culture and texture rather than actual fat content.
Make your own Karnemelk
If you wanted to make something closer to Dutch karnemelk from supermarket buttermilk, you could:
- Mix about 4 parts buttermilk to 1 part skimmed or semi-skimmed milk.
- Let it stand in the fridge overnight.
This reduces the sharp acidity and gives a smoother, more drinkable texture similar to what you’d find in the Netherlands.