Mila Buttermilk: a lowfat, refreshing thirst quencher
The process of making butter yields
buttermilk. The butter maker must add lactic acid bacteria in order to sour the buttermilk, unless it is already naturally sour due to the type of butter from which it is made. Buttermilk evinces a wide range of flavours just as butter has a wide
array of butter aromas. Despite the fact that all types of buttermilk are nearly
fat free, they contain numerous
vitamins as well as
lecithin and
protein.
It is not easy to forget a
culinary experience as powerful as
enjoying fresh buttermilk direct from the farm – or drinking it straight from the pasture at a seasonal alpine dairy called an Alm. Mila Buttermilk is equally delicious and refreshing because it is made with farm-fresh milk direct from South Tyrol’s alpine pastures.
