Buttermilk, a fermented by-product of churning butter, is now available locally in half-pint recyclable containers from food-service suppliers and milk distributors.
Dave Domaille, Production Manager at the public Dairy, said recipes have been tested this year and there has been nothing but positive feedback from “several local chefs, independent bakers, food retailers and wholesalers”.
He also revealed that a feasibility study into producing a spreadable salted butter is underway “following customer feedback” and is in the “early stages” of development.
This type of butter is mixed with vegetable oils which makes it permanently softer no matter its temperature.
Pictured: The new buttermilk product.
Mr Domaille added that there are myriad uses for buttermilk, such as in baking “marinading fish or meat, dressings, pancakes, or even as a refreshing breakfast drink”.
It has a shelf life of three weeks from the day it’s bottled.
He said the future of the product is down to sales performance, but the Dairy is “confident” it will improve its product offering and reduce wastage.
“However, as with all milk-products, it is only profitable if the milk component is sold as liquid milk.”
Pictured (top): Dave Domaille.