Buttermilk from the Blackmore Vale Dairy at Shaftesbury. Buttermilk is the liquid left behind after churning butter out of cream. It is high in lactic acid. Buttermilk is excellent in baked goods, and also as a soup and salad dressing base. It lends a rich, hearty flavour with fewer calories than milk or cream. The tangy flavour of buttermilk goes well with sweet fruits such as peaches, cherries, and pears.
Buttermilk will last up to 2 weeks due to its high acidity level, although it is best in the first week. Once opened, it should be used within a week for drinking purposes, but it will be fine for baking often even after the expiry date.
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