Contains Less Than 2%: Buttermilk

Buttermilk is the liquid left over after churning butter from cream. It is a fluid, cultured dairy product with a tangy flavor and a slightly thicker consistency than regular milk. Modern buttermilk is often made by adding a bacterial culture to milk.

Manufacturers add buttermilk for its tangy flavor and tenderizing effect in baked goods. It also helps activate leavening agents like baking soda, contributing to a lighter texture. It is commonly found in pancakes, biscuits, muffins, and some dressings and marinades.

Buttermilk is generally recognized as safe (GRAS) by the FDA. It is a source of calcium and protein. International bodies like JECFA have evaluated buttermilk and its components. At typical consumption levels found in foods, it is not associated with adverse health effects.