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.
Parmalat Australia | Dairy Products
We intend to establish Parmalat as one of the top players in the global market for functional foods with high value added, which deliver improved nutrition and wellness to consumers, and attain a clear ...