We offer free shipping on all UK orders. We also offer international postage options.
All our products are made with certified organic materials.
We guarantee all our products to work, or we will replace them free of charge.
Cultured buttermilk, often known simply as "buttermilk", was first commercially introduced in the United States in the 1920s. It was popular among immigrants, and viewed as a food that could slow aging. Up until the 1960’s, buttermilk was a popular addition to any kitchen. Sadly, yoghurt quickly become the consumer favourite fermented milk product, and slowly cultured buttermilk fell into decline around the world.
Cultured buttermilk is a a tangy-flavoured thick milk product that can be enjoyed raw or used for baking. Lactococcus lactis and Lactobacillus bulgaricus are the bacteria responsible for fermenting milk into buttermilk. Cultured buttermilk is fermented at room temperate meaning no additional equipment is needed to create it. It is a healthy, probiotic filled alternative to regular milk.
Cultured Buttermilk is often used in baking because of its special properties. Many people use buttermilk in baking as it brings a pleasant tang to cakes, bread, biscuits, pancakes, or dressings. Because this rich-tasting milk is an acidic ingredient, like yoghurt and sour cream, it also gives baked goods a softer texture and more body, and it helps quick bread rise.
Please note: cultured buttermilk probiotic bacteria are most beneficial if consumed while still alive. Cooking with high temperatures will kill the bacteria in buttermilk.
No, buttermilk will ferment any type of dairy. We choose to use organic milk with our buttermilk as we believe organic is better. However, if you do not believe that to be the case, you are free to use whatever type of milk you wish while making your own buttermilk.