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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, reduced fat buttermilk is a nutrient-dense dairy option. It is rich in calcium and Vitamin D for bone health, provides high-quality protein, and contains probiotics that support a healthy gut and digestion.
A 100g serving contains approximately 56 calories and 4.1 grams of protein. This makes it a low-calorie, high-protein liquid that is excellent for maintaining muscle mass while managing weight.
Yes, it is an excellent choice for weight loss because it is lower in fat and calories than whole milk or traditional buttermilk. Its protein content also helps you feel full longer, reducing the likelihood of overeating.
No, it is not lactose-free as it is a dairy product. However, many people with mild lactose intolerance find it easier to digest than regular milk because the active cultures help break down some of the lactose.
It can be used in moderation, but it contains about 5.3g of carbohydrates per 100g from natural milk sugars. Those on a strict ketogenic diet should monitor their portions to ensure they stay within their daily carb limits.
It has a distinctively tangy, slightly acidic flavor and a creamy, thick consistency. While it is lower in fat, it still provides a rich mouthfeel that enhances the flavor of both sweet and savory dishes.
Yes, they are interchangeable in most recipes. The acidity in the reduced fat version will still react with baking soda to help cakes and biscuits rise, though the final result may be slightly less rich.
reduced fat buttermilk is a versatile ingredient found in cuisines around the world. With 56 calories per 100g and 4.1 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 reduced fat buttermilk with step-by-step instructions.
Browse recipes →You can create a substitute by mixing 1 cup of low-fat milk with 1 tablespoon of lemon juice or white vinegar. Let the mixture stand for 5 to 10 minutes until it thickens and curdles slightly before using.
Once opened, it generally stays fresh for 7 to 14 days. Because it is already acidic, it lasts slightly longer than regular milk, but you should discard it if you notice mold, a very strong off-smell, or excessive thickness.
Yes, you can freeze it for up to 3 months. The texture may separate or become grainy once thawed, so it is best used for baking or cooking rather than drinking; simply whisk it thoroughly after thawing to recombine.