Cultured Buttermilk Powder

Cultured buttermilk powder is made by drying liquid buttermilk, which is the liquid left over after churning butter from cream. The "cultured" part means that beneficial bacteria were added to the liquid before drying, giving it a tangy flavor similar to yogurt. This process concentrates the flavor and nutrients of buttermilk into a shelf-stable powder.

Manufacturers use cultured buttermilk powder to add a rich, tangy flavor and creamy texture to foods. It also acts as a leavening agent, reacting with baking soda to help baked goods rise. It's commonly found in baked goods like muffins and biscuits, as well as in mixes for pancakes, cakes, and dressings.

Cultured buttermilk powder is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of calcium and protein. International bodies like JECFA have evaluated buttermilk powder, but no specific numeric limits are set. At typical consumption levels found in food, it is not associated with adverse health effects.