Traditional buttermilk is a by-product from butter making. Double cream is churned and separates into butter and buttermilk. The butter is taken out and patted up and the buttermilk is bottled.

Why use buttermilk?

Buttermilk is more acidic than regular milk, with a slightly lemony flavour, and this makes it an effective and flavourful marinade (particularly with chicken). It is most commonly used in baking as buttermilk reacts with baking soda (bicarbonate of soda) to produce bubbles of carbon dioxide. It is used to make light, tender, highest-rising biscuits, scones, soda breads and other quick breads, pancakes, waffles, muffins, and cakes.

Nutritionally, buttermilk is a complete food due to high levels of phosphorous and riboflavin, and it is also rich in calcium, B12 and potassium.  It has probiotic which helps digestion and is intestinal friendly and  also boosts your immunity and protects against cardio vascular diseases.  Buttermilk will keep you hydrated and is faster to digest than regular milk.  It reduces bloating and is useful for treating anaemia.  It detoxifies the body and relives constipation and is also very good for the skin.

Other Recipe suggestions

Tradtional Scones                            

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