Buttermilk (Low-Fat, Cultured) Nutrition Facts
Cultured buttermilk is made by adding lactic acid bacteria to low-fat milk, creating a tangy, thick liquid essential for baking. Its acidity tenderizes baked goods and activates leavening agents.
Nutrition Facts
Per 100g serving
Health Benefits
- ✓Contains live cultures for gut health
- ✓Good calcium source for bones
- ✓Low in fat while rich in protein
- ✓Acidity aids in digestion
- ✓Contains riboflavin for energy
Best For
Storage
Keep refrigerated and use within 2 weeks of opening. May thicken with age but is still usable. Shake before using.
Serving Sizes
Frequently Asked Questions
Can I substitute buttermilk with regular milk?
For baking, mix 1 cup milk with 1 tablespoon lemon juice or vinegar, let stand 5 minutes. This won't have live cultures but provides the acidity baking needs.
Why does buttermilk make baking better?
Buttermilk's acidity reacts with baking soda to create lift, tenderizes gluten for softer texture, and adds tangy flavor. It's the secret to fluffy pancakes and tender biscuits.
Is buttermilk just spoiled milk?
No, buttermilk is intentionally cultured with specific bacteria that create a safe, tangy product. Spoiled milk has harmful bacteria and is unsafe to consume.
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