Dairy | Vegetarian Low Fat Low Calorie

Low Fat Cultured Buttermilk

N/A (Cultured Dairy Product) Allergens: Milk
Low Fat Cultured Buttermilk

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine Western, Southern US
  • Seasonality Year-Round
  • Source Milk

The Forktionary Angle

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Definition

A fermented dairy product made from low-fat milk, known for its tangy flavor and thicker texture than regular milk.

Sensory Profile

TasteTangy, slightly sour, creamy, refreshing
TextureSmooth, viscous, slightly thick
AromaClean, lactic, slightly acidic
AcidityMedium

Technical Metrics

Nutrition Facts

Per 240g (1 cup)
Calories40 kcal
Total Fat1 g
Saturated Fat0.6 g
Trans Fat0 g
Cholesterol5 mg
Protein3.3 g
Total Carbohydrate4.8 g
Dietary Fiber0 g
Total Sugars4.8 g
Calcium110 mg
Iron0.1 mg
Potassium150 mg

Chef’s Secret

For incredibly tender baked goods, use buttermilk as its acidity reacts with baking soda to create a perfect rise and delicate crumb.

Substitutions

Best Match

Milk + Lemon Juice/Vinegar

1 cup milk + 1 tbsp acid

Best for baking/marinades, mimics acidity and curdling.

Plain Yogurt (thinned)

1:1 (thinned with water)

Good for creaminess and tang, slightly different texture.

Sour Cream (thinned)

1:1 (thinned)

Richer, but works in some recipes needing tang and fat.

Kefir

1:1

Similar tang and viscosity, also a fermented dairy product.

Buying Guide

Look for \"cultured buttermilk\" and check the expiration date; avoid if packaging is bloated.

Flavor Pairings

Pancakes fried chicken quick breads salad dressings marinades cornbread.