Buttermilk | Pauls

Buttermilk | Pauls

Originally, buttermilk was the liquid that remained after making butter from cream, hence its name.  It is now made from skim (reduced-fat) milk and cultures.  It has a slightly acidic taste and a thick consistency.

Buttermilk not only adds flavour to cooking, its acid content also reacts with raising agents, giving some baked and flour products a lighter texture.

So use Pauls Buttermilk to make better scones, muffins, pancakes, cakes and even casseroles. Buttermilk can also be used instead of milk when making scrambled eggs – a great way to use up any leftover quantities.

Range

• 600mL carton

To contact Lactalis Australia about Buttermilk | Pauls use Get a quote.

Originally, buttermilk was the liquid that remained after making butter from cream, hence its name.  It is now made from skim (reduced-fat) milk and cultures.  It has a slightly acidic taste and a thick consistency.

Buttermilk not only adds flavour to cooking, its acid content also reacts with raising agents, giving some baked and flour products a lighter texture.

So use Pauls Buttermilk to make better scones, muffins, pancakes, cakes and even casseroles. Buttermilk can also be used instead of milk when making scrambled eggs – a great way to use up any leftover quantities.

Range

• 600mL carton

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To contact Lactalis Australia about Buttermilk | Pauls use Get a quote.