Buttermilk Chaas

Buttermilk is the low-fat portion of milk or cream remaining after it has been churned to make butter. Today, buttermilk is not a byproduct of butter-making, but is made from nonfat or low-fat milk that is “cultured” with lactic acid bacteria. Cultured buttermilk is low in fat and calories, but maintains its traditional tangy flavor and creamy texture produced by our culture ABCHAAS specially made for preparing Chaas.

ABChaas Facts
Buttermilk was originally produced while making butter. The milk would often be slightly soured by naturally occurring bacteria before and during churning, giving the remaining butter-flecked liquid a rich, tangy flavor that was naturally full of nutrients produced by our ABCHAAS culture. Rather than discarding the buttermilk, dairy farms used it for drinking, leavening bread and for baked goods. The acid in buttermilk creates a rich, tangy flavor and tender crumb that is often preferred to commercial baking powder by many bakers today.

ABChaas culture is again from the family of thermophillic bacteria, developed keeping in mind the effect which it gives to the buttermilk like the tangy and sour flavour. ABChach can be used for making high fat buttermilk and works at par for low fat buttermilk that helps in economising the production cost.