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Cultured buttermilk is the more common type today, made for its tangy, thick, and smooth texture, which is ideal for baking, drinks, and cooking. It is low in fat and calories and contains probiotics, calcium, and other vitamins and minerals.
Cultured buttermilk is the more common type today, made for its tangy, thick, and smooth texture, which is ideal for baking, drinks, and cooking. It is low in fat and calories and contains probiotics, calcium, and other vitamins and minerals.