This used to be a by-product of butter-making, hence its name, but now we have specially cultured buttermilk, which is made by adding a culture to skimmed milk.
It has the same acidic flavour as the original and is perfect for making extra-light scones, soda bread and American-style pancakes.
DID YOU KNOW? Buttermilk is a valuable ingredient in baking as it adds lightness to scones, sponges etc; made from fermented cow's milk it has a slightly sour taste which is an integral element of Irish soda bread; because buttermilk is more easily digested than whole milk, the update of protein and calcium by the body is quicker and easier.
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