It is a misconception that buttermilk is a buttery, high-fat milk. Not only is there no butter, per se, in buttermilk, but it is lower in fat than sweet milk. "Butter" in the word buttermilk does not refer to its butteriness instead it is a reference to where the fermented beverage originates from. The flavor of buttermilk is reminiscent of yogurt and people generally prefer it well-chilled. It is slightly thicker in texture than regular milk but lighter than cream. Buttermilk is prized for its tangy flavor and remarkable properties in baking. When paired with baking soda in recipes such as buttermilk pancakes and buttermilk biscuits, the buttermilk's lactic acid reacts vigorously, creating a great rise and exceptional crumb. In addition, the lactic acid can be used to tenderize meats and is often used in fried chicken recipes. Bright Cow's buttermilk can also be consumed a refreshing drink
Ingredients: Fresh milk, Live Culture, Salt
Benefits: Active cultures in buttermilk reintroduce gut flora that may have been lost due to antibiotic regimens. These bacteria enhance digestion, aid in nutrition and combat digestive issues. Those suffering from indigestion or reflux may find that the richness of buttermilk soothes an inflamed esophagus.