Dry Cultured Buttermilk

Dry cultured buttermilk is a powdered form of buttermilk, which is the liquid left over after churning butter from cream. It is made by adding a bacterial culture to skim milk, which ferments it and gives it a tangy flavor. The cultured milk is then dried to create a powder that can be stored for longer periods.

Manufacturers add dry cultured buttermilk to provide a tangy flavor and creamy texture to foods. It also acts as a leavening agent when combined with baking soda in baked goods. It is commonly found in snack foods like cheese puffs, baked goods, salad dressings, and mixes for pancakes and waffles.

Dry cultured 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 buttermilk and its components. No significant health concerns are associated with typical consumption levels of dry cultured buttermilk.