Cultured Low Fat Buttermilk

Cultured low-fat buttermilk is a dairy product made from low-fat milk that has been fermented by lactic acid bacteria. This culturing process gives it a tangy flavor and thicker consistency, similar to traditional buttermilk but with less fat.

Manufacturers use cultured low-fat buttermilk as a leavening agent in baked goods like biscuits and crackers, reacting with baking soda to create a lighter texture. It also adds a distinct tangy flavor and moisture to products such as frozen breakfast items and savory meals.

Cultured low-fat buttermilk is generally recognized as safe (GRAS) by the FDA. It is a source of calcium and protein. International bodies like JECFA have evaluated similar dairy products. At typical consumption levels, it is not associated with adverse health effects.