Buttermilk
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What it is
Buttermilk is the slightly acidic liquid left over after churning butter from cream. Modern cultured buttermilk is typically made by adding lactic acid bacteria to low-fat or skim milk, causing it to thicken and develop a tangy flavor.
Why it's used
Manufacturers use buttermilk to add moisture, tenderness, and a distinctive tangy flavor to baked goods like pancakes, biscuits, and cakes. Its acidity also helps with leavening when combined with baking soda, and it can be used in marinades or snack seasonings.
Health notes
As a traditional dairy product, buttermilk is Generally Recognized As Safe (GRAS) by the FDA when used as a food ingredient. It is considered a nutritious food, often containing probiotics if cultured. Buttermilk is not typically evaluated by JECFA or EFSA as a food additive, but rather as a common food item.
Allergen info
Buttermilk is derived from milk, which is one of the nine major food allergens identified by the FDA.
Products containing Buttermilk
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Goodness Animal Shapes
High in sodium — 20% DV per serving
357kcal
12.9Protein
2.9Fat
71.4Carbs
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Clover Valley, Scalloped Potatoes
High in sodium — 24% DV per serving
370kcal
7.4Protein
0Fat
77.8Carbs
Harris-Teeter Inc.
Harris Teeter, Macaroni & Cheese Dinner
High in sodium — 22% DV per serving
343kcal
11.4Protein
2.9Fat
70Carbs
OUR SPECIALTY
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High in sodium — 37% DV per serving
375kcal
12.5Protein
4.5Fat
69.6Carbs
Supervalu, Inc.
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536kcal
10.7Protein
35.7Fat
46.4Carbs
SPARTAN
Cheese Burger Pasta & Sauce Mix
High in sodium — 37% DV per serving
355kcal
9.7Protein
1.6Fat
71.0Carbs
T. Marzetti Company
Light Dressing Made With Yogurt
226kcal
6.5Protein
19.4Fat
9.7Carbs
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Ranch Dressing
467kcal
0Protein
46.7Fat
6.7Carbs