Low Fat Cultured Buttermilk
What is Low Fat Cultured Buttermilk?
Low-fat cultured buttermilk is a dairy product made from skim milk that has undergone fermentation by lactic acid bacteria. This process gives it a tangy flavor and a thicker consistency than regular milk. It is a byproduct of butter production, or it can be made by adding a bacterial culture to skim milk.
Is Low Fat Cultured Buttermilk vegan?
No. Low Fat Cultured Buttermilk is animal-derived, so it is not vegan.
Is Low Fat Cultured Buttermilk gluten-free?
It does not contain gluten.
Is Low Fat Cultured Buttermilk a major allergen?
Low-fat cultured buttermilk is derived from milk, which is one of the nine FDA major allergens.
What is Low Fat Cultured Buttermilk used for?
Manufacturers use low-fat cultured buttermilk as a leavening agent in baked goods, reacting with baking soda to create a lighter texture.
Is Low Fat Cultured Buttermilk safe?
Low-fat cultured buttermilk is generally recognized as safe (GRAS) by the FDA when used as a food ingredient.
Why it's used
Manufacturers use low-fat cultured buttermilk as a leavening agent in baked goods, reacting with baking soda to create a lighter texture. Its tangy flavor also enhances dips, dressings, and marinades. It is commonly found in breads, cakes, pancakes, and savory dips.
Health notes
Low-fat cultured buttermilk is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of calcium and protein. International bodies like JECFA have evaluated similar dairy products. Evidence does not suggest adverse health effects from consuming typical amounts.
Allergen info
Low-fat cultured buttermilk is derived from milk, which is one of the nine FDA major allergens. It does not contain gluten.
Foods that contain Low Fat Cultured Buttermilk
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