Buttermilk.
Few people realise the great benefits often derived from the use of butter milk as a food. There is generally | to 1 per cent butterfat in it; rather more than 4 per cent of milk sugar, and about 3 per cent of casein. Moreover, when it is derived from sour or ripened cream, it contains a proportion of lactic acid which assists digestion. It is therefore, a nourishing .drink, and by no means unpalatable. It is very useful for making bread and scones acting as it docs as a ferment, and improving the quality of the produce by reason of its own ingredients. Since the advent of factories many people have ceased to make their own butter, but those who do, should encourage the use—especially amongst the young people—of buttermilk as a beverage. Among Scotsmen of the older type the beverage known as "sour-dook" was a great favourite; but like many of the virtues of the Scot it has latterly fallen into disuse.
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https://paperspast.natlib.govt.nz/newspapers/KCC19090429.2.14.2
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King Country Chronicle, Volume III, Issue 151, 29 April 1909, Page 4
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164Buttermilk. King Country Chronicle, Volume III, Issue 151, 29 April 1909, Page 4
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