Cultured Fat Free Buttermilk

Cultured fat-free buttermilk is made from skim milk that has been fermented by adding lactic acid bacteria. This process gives it a tangy flavor and a thicker consistency than regular milk. It's a byproduct of butter production, but cultured versions are made specifically for their unique taste and texture.

Manufacturers use cultured fat-free buttermilk as a low-fat ingredient to add a rich, tangy flavor and creamy texture to foods. It's commonly found in salad dressings, dips, marinades, and baked goods like pancakes and biscuits, where it can also contribute to leavening.

Cultured fat-free buttermilk is generally recognized as safe (GRAS) by the FDA. It is a source of calcium and protein. Regulatory bodies like JECFA and EFSA have evaluated dairy products, and buttermilk is considered a safe food ingredient when consumed as part of a balanced diet. No significant health concerns are associated with its typical consumption.