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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, low fat buttermilk is very healthy. It's rich in probiotics, calcium, and protein, while being low in fat and calories. It supports gut health, bone strength, and can contribute to a balanced diet.
Low fat buttermilk is an excellent source of calcium and often fortified with Vitamin D, crucial for bone health. It provides high-quality protein for muscle maintenance and contains beneficial probiotics that support digestion and immune function. It may also help lower blood pressure and cholesterol.
Per 100g, low fat buttermilk contains approximately 40 calories and 3.3g of protein. It also has 4.8g of carbohydrates and only 0.9g of fat, making it a nutrient-dense, low-calorie option.
No, low fat buttermilk is not lactose-free. While the fermentation process reduces some lactose content, it still contains lactose and may not be suitable for individuals with severe lactose intolerance.
Low fat buttermilk can be suitable for diabetics in moderation. With 4.8g of carbohydrates per 100g, it has a relatively low glycemic index. However, diabetics should monitor their portion sizes and consider it as part of their overall carbohydrate intake.
Low fat buttermilk is not typically considered keto-friendly due to its carbohydrate content (4.8g per 100g). While lower than some dairy products, these carbs can quickly add up and exceed daily limits for a strict ketogenic diet.
Low fat buttermilk has a distinct tangy, slightly sour taste and a thicker consistency than regular milk. It's widely used in baking for tenderizing and leavening (e.g., pancakes, biscuits), in marinades for tenderizing meat, and in creamy dressings or dips.
low fat 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.
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View all dairy →Discover 0 recipes featuring low fat buttermilk with step-by-step instructions.
Browse recipes →For baking, you can create a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular low-fat milk and letting it sit for 5-10 minutes. Plain yogurt can also be thinned with a little milk or water as a substitute in some recipes, though the flavor and consistency will differ slightly.
Low fat buttermilk should be stored in the refrigerator at all times, ideally at 34-40°F (1-4°C). Once opened, it typically lasts for about 7-10 days, similar to regular milk. Always check the 'best by' date and look for signs of spoilage like an off smell or chunky texture.
Yes, you can freeze low fat buttermilk, but its texture may change upon thawing, becoming slightly grainy or separated. It's best used in cooked or baked recipes after freezing rather than for drinking or in applications where a smooth texture is crucial. Freeze in ice cube trays or airtight containers for best results.