Organic Reduced Fat Cultured Buttermilk

Cultured buttermilk is a dairy product made by fermenting milk with lactic acid bacteria. Reduced-fat cultured buttermilk has had most of its butterfat removed. It has a tangy flavor and creamy texture, similar to traditional buttermilk but with a lighter consistency.

Manufacturers use reduced-fat cultured buttermilk as a liquid base in baked goods like pancakes and biscuits, where it reacts with leavening agents to create a tender crumb. It's also used in salad dressings and marinades for its tangy flavor and to add moisture and richness.

Reduced-fat cultured buttermilk is generally recognized as safe (GRAS) by the FDA. It is a source of calcium and protein. While fermentation can produce beneficial probiotics, specific health benefits are not typically attributed to its use as a food ingredient. No specific regulatory limits are set for its consumption as a food ingredient.