Buttermilk

In ancient times, when peoples on the coast of the Baltic Sea churned butter manually, the liquid that was obtained during churning was put in a separate bowl. It was slightly thicker than milk and had acidulous taste. Cooled buttermilk was a perfect drink to slake thirst.

Buttermilk is not only a refreshing drink, it is also low fat (approximately 1%), it is dietary, it contains valuable protein, calcium, magnum, potassium, and lecithin that is beneficial for nerve cells. Buttermilk contains also the lactic acid bacteria that are good for digestion system. Nowadays, the same as during ancient time, buttermilk is made during production of butter, afterwards buttermilk is separately fermented with lactic acid bacteria. To vary the taste of buttermilk, local berries, flax-seeds, or bran is added to buttermilk.