It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying.
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Mr. Sajan Agrawal (Jhumarlal Dayanand and co.)
Sambalpur, Kashinagara, Odisha - 768212
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