Cultured Buttermilk

Common

North America and other dairy-producing regions

A cultured dairy beverage produced by fermenting milk with lactic acid bacteria. Modern cultured buttermilk is distinct from traditional churn buttermilk, the liquid left after butter is made.

About Cultured Buttermilk

A cultured dairy beverage produced by fermenting milk with lactic acid bacteria. Modern cultured buttermilk is distinct from traditional churn buttermilk, the liquid left after butter is made.

Nutrition

Fat—

Protein—

LactoseVaries; reduced during fermentation

Common Uses

◌ Drinking◌ Baking◌ Biscuits◌ Pancakes◌ Marinades◌ Dressings

Interesting Facts

Cultured buttermilk and traditional churn buttermilk are not the same product.
Cultured buttermilk is produced by adding bacterial starter cultures to milk rather than simply collecting the liquid remaining from butter churning.
Its composition depends on the milk base and formulation, so universal fat and protein percentages are not assigned.