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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, sour buttermilk is a highly nutritious dairy product that is low in fat and calories. It is rich in probiotics which support gut health and contains essential calcium for maintaining strong bones and teeth.
Per 100g, sour buttermilk contains approximately 40 calories and 3.3g of protein. It is a lean dairy option, providing only 0.9g of fat and 4.8g of carbohydrates per serving.
Sour buttermilk is excellent for weight loss because it is low in calories and fat while remaining high in essential nutrients. Its protein content helps promote satiety, making you feel full for longer periods.
No, sour 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 those with mild lactose sensitivity.
It can be consumed in moderation on a keto diet, as it contains about 4.8g of carbs per 100g. However, since it is low in fat and contains natural milk sugars, it should be portion-controlled to stay within daily carb limits.
It is widely used in baking to react with baking soda, creating carbon dioxide bubbles that make pancakes, biscuits, and cakes fluffy. It also works as a great marinade for chicken or pork, as the acidity helps tenderize the meat.
Sour buttermilk has a distinctively tangy, acidic flavor and a slightly thicker consistency than regular milk. It is often described as refreshing and zesty, similar to a thin drinkable yogurt.
Sour 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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In baking, you cannot substitute it 1:1 with regular milk because the acidity is needed for leavening. You can create a substitute by adding one tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for five minutes.
Once opened, sour buttermilk generally stays fresh for 7 to 14 days when kept refrigerated. If it develops a very strong off-smell, visible mold, or becomes excessively thick and lumpy, it should be discarded.
Yes, you can freeze sour buttermilk for up to 3 months. While the texture may separate or become slightly grainy upon thawing, it remains perfectly suitable for use in cooked or baked recipes.