Buttermilk Cultures

Buttermilk cultures are live microorganisms, typically bacteria, used to ferment milk and produce buttermilk. These cultures convert lactose (milk sugar) into lactic acid, giving buttermilk its characteristic tangy flavor and creamy texture. They are a fundamental component in the traditional production of buttermilk.

Manufacturers use buttermilk cultures to create the distinct flavor and texture of cultured buttermilk and related dairy products. They also act as a natural leavening agent when combined with baking soda in baked goods like pancakes and biscuits, producing a tender crumb. They are found in dairy products, baked goods, and some salad dressings.

Buttermilk cultures are generally recognized as safe (GRAS) by the FDA for use in food. The live bacteria in cultured buttermilk are considered probiotics, which may support gut health, though specific health benefits can vary. JECFA has evaluated related bacterial cultures. Evidence regarding the health impacts of probiotics is an active area of research.