buttermilk
Also known as: cultured buttermilk
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Also known as: cultured buttermilk
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic American diner favorite, this hearty salad is loaded with crisp lettuce, fresh veggies, rolled deli meats, and two kinds of cheese. Topped with a creamy homemade buttermilk ranch dressing, it's a satisfying and complete meal.
Flaky, buttery, and incredibly tender, these Southern buttermilk biscuits are a breakfast classic. With layers upon layers of goodness, they are perfect served warm with butter, jam, or savory gravy.
Fluffy, warm buttermilk biscuits smothered in a rich, creamy pork sausage gravy with a hint of black pepper. A hearty and comforting Southern breakfast classic that will stick to your ribs.
Classic Southern-style cornbread muffins that are moist, tender, and perfectly balanced with a slight sweetness and a delightful tang from buttermilk. These golden-brown treats boast a soft, crumbly texture, making them an ideal companion for chili, BBQ, or simply enjoyed warm with a pat of butter.
Yes, buttermilk is a nutritious dairy product that is lower in fat and calories than whole milk. It is rich in probiotics that support gut health, as well as calcium, phosphorus, and riboflavin, which are essential for bone strength and energy metabolism.
Buttermilk is relatively low in fat but provides a good amount of protein. Per 100g, it contains approximately 3.3g of protein and only 0.9g of fat, making it a lean source of dairy nutrition.
Buttermilk can be an excellent addition to a weight loss diet because it contains only 40 calories per 100g. Its protein content helps promote satiety, while its low fat content makes it a lighter alternative to cream or whole milk in recipes.
No, buttermilk is not lactose-free as it is a dairy product. However, because it is fermented, some of the lactose is converted into lactic acid, which may make it easier to digest for some people with mild lactose sensitivity compared to regular milk.
No, buttermilk is a dairy-based product and is not vegan. It is traditionally the liquid left over after churning butter or is made by adding bacterial cultures to milk.
Buttermilk is prized in baking because its acidity reacts with leavening agents like baking soda to help doughs and batters rise. It also helps break down gluten, resulting in a more tender, moist, and fluffy texture in items like pancakes, biscuits, and cakes.
A common substitute is 'sour milk,' made by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes. You can also thin out plain yogurt or sour cream with a little milk or water to achieve a similar consistency and acidity.
buttermilk is a versatile ingredient found in cuisines around the world. With 40 calories per 100g and 3.3 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the dairy category with complete nutrition information.
View all dairy →Discover 10 recipes featuring buttermilk with step-by-step instructions.
Browse recipes →Buttermilk must be kept refrigerated and usually stays fresh for 1 to 2 weeks after opening. Always check for signs of spoilage, such as a very sour or 'off' smell, visible mold, or a change in texture to a thick, chunky consistency.
Yes, buttermilk can be frozen for up to 3 months. While it may separate or become slightly grainy when thawed, it is still perfectly suitable for use in baking or cooked recipes; just whisk it well before adding it to your batter.
Buttermilk has a distinctively tangy, slightly acidic flavor similar to plain yogurt. It is thicker than regular milk but thinner than cream, providing a sharp, refreshing taste that balances rich or sweet flavors in cooking.
