Butter Milk

Buttermilk is the liquid left over after churning butter from cream. Traditionally, it was the sour milk produced by the fermentation of milk by lactic acid bacteria. Modern commercial buttermilk is often made by adding a starter culture to pasteurized skim milk or low-fat milk.

Manufacturers add buttermilk for its tangy flavor and tenderizing qualities, especially in baked goods. It also acts as a leavening agent when combined with baking soda, creating a lighter texture in products like biscuits, pancakes, and cakes.

Buttermilk is generally recognized as safe (GRAS) by the FDA. It contains calcium and protein, and its fermentation may offer some probiotic benefits, though research is ongoing. International bodies like JECFA have evaluated buttermilk, and it is considered a safe food ingredient. Evidence does not suggest adverse health effects from typical consumption.