Buttermilk is a bi-product of butter (although we like to call it a co-product as we think it is just as delicious as our Jersey butter!). When we churn up our Jersey cream, the fat begins to form into butter and a liquid is squeezed out. This liquid is then fermented to make buttermilk. Whereas our butter is very rich and creamy, our buttermilk is low in fat and high in protein, meaning it is very popular with those interested in fitness.

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MILK