Description
Buttermilk is traditionally a by-product of butter-making – the liquid that is left over after butter is churned from cream. It is now made commercially by adding a bacterial culture to skimmed milk. It has a slightly sour, acidic taste and is used for making scones and soda breads. It can also be used to replace milk for a healthier milkshake.
Nutritional Information:
|
Typical Values |
Per 100ml |
|
Energy kj/kcal |
202/47 |
|
Fat |
0.2g |
|
of which Saturates |
0.1g |
|
Carbohydrate |
6.8g |
|
of which sugars |
6.0g |
|
Protein |
4.8g |
|
Salt |
0.2g |
