Loading...
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, lowfat cultured buttermilk is quite healthy. It's a good source of probiotics, which support gut health and digestion. It also provides essential nutrients like calcium, phosphorus, and high-quality protein, all while being low in fat and calories.
Per 100g, lowfat cultured buttermilk contains approximately 40 calories, 3.31g of protein, 4.79g of carbohydrates, and 1.07g of fat. It's also rich in calcium and phosphorus, contributing to bone health.
Yes, it can be beneficial for weight loss. Being low in calories and fat, yet high in protein, it can help you feel full and satisfied, reducing overall calorie intake. The protein also supports muscle maintenance during weight loss.
For individuals with mild lactose intolerance, lowfat cultured buttermilk may be easier to digest than regular milk. The fermentation process converts some of the lactose into lactic acid, reducing the lactose content. However, it is not completely lactose-free.
No, lowfat cultured buttermilk is not vegan or dairy-free. It is a dairy product made from cow's milk, specifically the liquid left after churning butter, which is then cultured with beneficial bacteria.
Lowfat cultured buttermilk has a distinct tangy, slightly sour, and creamy taste, thicker than regular milk. It's widely used in baking for tenderizing and leavening (e.g., pancakes, biscuits), in marinades for tenderizing meats, and in dressings or smoothies for a zesty flavor.
lowfat cultured buttermilk is a versatile ingredient found in cuisines around the world. With 40 calories per 100g and 3.31 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 0 recipes featuring lowfat cultured buttermilk with step-by-step instructions.
Browse recipes →Lowfat cultured buttermilk should always be stored in the refrigerator at 40°F (4°C) or below. Once opened, it typically lasts for about 7-10 days, though an unopened carton can last until the "best by" date printed on the package.
Yes, you can freeze lowfat cultured buttermilk, but its texture may change upon thawing, becoming slightly grainy or separated. It's best used in cooked or baked recipes after thawing rather than for drinking or in applications where a smooth texture is crucial.
A common substitute is to add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill the rest with lowfat milk to make 1 cup, letting it sit for 5-10 minutes. Plain yogurt or kefir can also be used as a direct substitute in many recipes.
Lowfat cultured buttermilk is not typically considered strictly keto-friendly due to its carbohydrate content (4.79g per 100g). While lower than some dairy products, these carbs can quickly add up, making it difficult to stay within strict daily carb limits on a ketogenic diet.