Super source
Sugars
4.20 g · 8% DV target
Modern buttermilk is a cultured dairy product made by fermenting low-fat milk with lactic acid bacteria, resulting in a thick texture and a signature tangy profile essential for leavening in baking.
The fermentation process converts lactose into lactic acid, which lowers the pH and helps tenderise gluten in baked goods, resulting in a softer crumb.
Cultured buttermilk contains live lactic acid bacteria, which are associated with maintaining a diverse gut microbiome and supporting intestinal barrier function.
Compared to whole milk, buttermilk typically has a lower fat content because it was historically the liquid left over after churning butter, though modern versions are standardised from skimmed or low-fat milk.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
4.20 g · 8% DV target
0.46 μg · 2% DV target
115 mg · 9% DV target
No diet tags available.
Seasonality has not been estimated for this ingredient yet.
Can often be used in baking slightly past its date if no mould is present.
Texture may grain; best used for cooking or baking after thawing.
As a dairy product, its footprint is linked to livestock methane emissions and land use.
Traditional buttermilk was the liquid left behind after churning butter, but almost all commercial buttermilk today is made by adding bacterial cultures to fresh milk, similar to how yogurt is produced.