 Cultured Milk ProductsCultured milk is the collective name for products such as yogurt, buttermilk, soured cream and crème fraiche. Cultured milk is derived from the process of inoculating milk with a starter culture to partly convert lactose to lactic acid. Yogurt Yogurt is the most familiar of all cultured-milk products and its consistency, flavour and aroma vary from one manufacturer to another. BV Dairy make yogurt either as a set type, incubated and cooled in the package or as a stirred type, incubated in tanks and cooled before packaging.
Soured Cream and Crème Fraiche Soured Cream and Crème Fraiche are cultured products of thick consistency, which can be used in a varied list of applications. Soured Cream is particularly favoured in the cuisines of Europe and North America where it is often used as a condiment and is a traditional topping for baked potatoes, added cold along with chopped fresh chives. It is also popular as a base for creamy salad dressings and can be added in baking to cakes, cookies, scones and American style biscuits. In Tex-Mex cuisine it is used to cool the hot pepper component of tacos, nachos and burritos. Crème Fraiche is very similar to Soured Cream but has a higher fat content. Of French origin, it is used in cuisine worldwide.
Buttermilk A fermented dairy product with a characteristic soured flavour. Used in scones, muffins, pancakes and sour dough.
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