fermented milk

They are offered as a powdered mix and as ready-to-drink liquid products.

Options are labeled as either “Mix” (powdered mixes) or “Ready to Drink” (prepared liquids).

The listings indicate two milk fat levels: Low Fat and Whole.

The fermented corn atol is traditionally served hot in gourds or clay cups at festivals, while the cultured buttermilk is described as drinkable straight from a glass or usable blended into recipes.

The results include a fermented corn beverage (atol) and a cultured buttermilk.

The fermented corn drink is described as strong, salty, and slightly acidic and is commonly served with chili, alhuashte (ground morro seed), salt, and lemon; the cultured buttermilk is described as naturally fresh and free from artificial colors or flavors.

Both items list Package Quantity: 1. The net weights shown across the results are 12 ounces and 32 fl oz (US).

Labels and processing notes include Grade A, pasteurized, homogenized, and cultured. The product is also described as produced without artificial growth hormones or antibiotics, with milk delivered within 24 hours for production and packaging.

The drink is described as an ancient fermented corn beverage typically consumed in rural areas and at patron saint festivals, traditionally served hot in gourds or clay cups.