Non Fat Buttermilk

Nonfat buttermilk is the liquid remaining after butter is churned from milk or cream. It is a lower-fat version of traditional buttermilk, with most of the fat removed. It is often cultured with bacteria to produce a tangy flavor and smooth texture.

Manufacturers add nonfat buttermilk for its tangy flavor, tenderizing properties, and ability to add moisture to baked goods. It is commonly found in salad dressings, dips, marinades, baked goods like biscuits and pancakes, and as a base for cultured dairy products.

Nonfat buttermilk is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of protein and calcium. International bodies like JECFA and EFSA have evaluated buttermilk and its components. No significant health controversies are associated with its typical consumption.