Just a reminder……

Now available! Cultured #buttermilk! Thick and tangy, buttermilk’s acidity is used to create lighter cakes (its acidity reacts with baking soda) while giving it a delicious tang. It also is used in marinating chicken for the juicy and flavorful fried #chicken (a Southern specialty!). And of course, there are fluffy buttermilk #pancakes and #waffles! P350/L, P120/200ml. Watch out for pictures of our kitchen test.