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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, whole buttermilk is a nutrient-dense dairy product. It is an excellent source of calcium and vitamin D for bone health, and it contains probiotics that support a healthy gut microbiome and aid digestion.
Per 100g, whole buttermilk contains approximately 3.21g of protein and 3.31g of fat. It provides about 62 calories per 100g, making it a relatively low-calorie source of high-quality animal protein.
No, whole buttermilk is not lactose-free, but it is often easier to digest than regular milk. The fermentation process breaks down some of the lactose into lactic acid, which may be better tolerated by individuals with mild lactose sensitivity.
Whole buttermilk contains about 4.88g of carbohydrates per 100g. While it can be included in a ketogenic diet in small amounts, it is higher in carbs than heavy cream or butter, so it should be consumed mindfully to stay within daily macro limits.
Whole buttermilk has a distinctively tangy, slightly acidic flavor and a creamy, thick consistency. Its tartness is a result of the fermentation process where natural sugars are converted into lactic acid.
It is primarily used to create a tender crumb in pancakes, biscuits, and cakes. The acid in the buttermilk reacts with baking soda to produce carbon dioxide bubbles, which helps baked goods rise and become light and fluffy.
Plain milk is not a direct substitute because it lacks the necessary acidity for leavening. You can create a substitute by adding one tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 10 minutes to curdle.
whole buttermilk is a versatile ingredient found in cuisines around the world. With 62 calories per 100g and 3.21 grams of protein, it's a nutritious addition to many dishes.
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Once opened, whole buttermilk generally stays fresh for 1 to 2 weeks. Because of its high acidity, it lasts slightly longer than regular milk, but you should discard it if you notice a very sour smell, visible mold, or a change in color.
Yes, you can freeze whole buttermilk for up to 3 months. While it may separate or change texture slightly upon thawing, it remains excellent for use in cooked or baked recipes after being whisked back together.
Whole buttermilk can be a helpful addition to a weight loss diet because its protein content promotes satiety. It is also lower in calories and fat than many other creamy ingredients like heavy cream or sour cream, allowing for flavor without excessive calories.