Sweet Cream Buttermilk

Sweet cream buttermilk is the liquid left over after churning butter from sweet cream. It is a tangy, slightly acidic liquid that contains proteins, lactose, and minerals. Historically, it was a byproduct of butter making, but it is now often cultured or produced specifically for food use.

Manufacturers add sweet cream buttermilk for its rich, tangy flavor and its ability to tenderize baked goods. It also acts as a leavening agent when combined with baking soda, creating a lighter texture in products like pancakes, biscuits, and cakes. It is commonly found in frozen breads and doughs, ice cream, and frozen appetizers.

Sweet cream buttermilk is generally recognized as safe (GRAS) by the FDA. It is a natural dairy product and contains beneficial nutrients like calcium and vitamin D, if fortified. International bodies like JECFA and EFSA have evaluated dairy products generally, but specific evaluations of sweet cream buttermilk are not widely publicized. No significant health concerns are associated with its typical consumption.