Cultured Reduced Fat Buttermilk

Cultured reduced-fat buttermilk is the liquid left behind after butter is churned from milk or cream that has been fermented by a starter culture. The "reduced-fat" part means it contains less fat than traditional buttermilk. The culturing process gives it a tangy flavor and thick texture.

Manufacturers add cultured reduced-fat buttermilk for its tangy flavor and creamy texture, which can enhance baked goods and dressings. It also acts as a leavening agent when combined with baking soda, helping products rise. It is commonly found in salad dressings, sauces, baked goods like cornbread, and marinades.

Cultured reduced-fat 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 similar dairy products. Consuming dairy products like buttermilk is part of a balanced diet, and typical intake is not associated with adverse health effects.