Thick And Creamy Slightly Sour Pasteurised Buttermilk Age Group: Baby

At my Indian home, making 'Taak,' or buttermilk, was always a family event. I would help my mum churn buttermilk with a wooden buttermilk churner. Strong arms are required, and it always seems to take forever! Fresh creamy butter that was slightly salty, acidic, and excellent on its own was the reward. Even some sugared chapattis made everything worthwhile. With the separated whey, which is slightly sour, we'd make a spiced Taak. The resulting butter and whey would be thick and creamy because the milk in India was so rich. Buttermilk is made using a scientific bacterial culture in a very hygienic and clean atmosphere. Buttermilk is made using a scientific bacterial culture in a very sanitary and clean atmosphere. Pasteurized buttermilk meets the PFA requirements. There are no extra colors or preservatives.