Ingredient

Cultured Lowfat Buttermilk

Source
Animal-derived
Allergen
No
Role in food
Manufacturers add cultured lowfat buttermilk for its tangy flavor and to help tenderize baked …

What is Cultured Lowfat Buttermilk?

Cultured lowfat buttermilk is the liquid byproduct of making butter from lowfat milk. It is made by adding a bacterial culture to lowfat milk, which causes it to thicken and develop a tangy flavor.

Is Cultured Lowfat Buttermilk vegan?

No. Cultured Lowfat Buttermilk is animal-derived, so it is not vegan.

Is Cultured Lowfat Buttermilk gluten-free?

It does not contain gluten.

Is Cultured Lowfat Buttermilk a major allergen?

Cultured lowfat buttermilk is derived from milk, which is one of the nine major allergens identified by the FDA.

What is Cultured Lowfat Buttermilk used for?

Manufacturers add cultured lowfat buttermilk for its tangy flavor and to help tenderize baked goods.

Is Cultured Lowfat Buttermilk safe?

Cultured lowfat buttermilk is generally recognized by the FDA as safe (GRAS).

Why it's used

Manufacturers add cultured lowfat buttermilk for its tangy flavor and to help tenderize baked goods. It is often found in salad dressings, baked goods like biscuits and pancakes, and dips.

Health notes

Cultured lowfat buttermilk is generally recognized by the FDA as safe (GRAS). It is a source of calcium and protein. International bodies like JECFA have evaluated buttermilk, but no specific health concerns are associated with its typical consumption in the US diet.

Allergen info

Cultured lowfat buttermilk is derived from milk, which is one of the nine major allergens identified by the FDA. It does not contain gluten.

Foods that contain Cultured Lowfat Buttermilk

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.