Milk (left) compared to buttermilk (right). Buttermilk is thicker and leaves a more visible residue on the glass.
Course
Beverage
Serving temperature
Chilled
Main ingredients
Milk
Food energy (per serving)
40 (100 grams) kcal
Cookbook: Buttermilk
Media: Buttermilk
Buttermilk
Nutritional value per 100 g (3.5 oz)
Energy
169 kJ (40 kcal)
Carbohydrates
4.8 g
Fat
0.9 g
Protein
3.3 g
Minerals
Quantity
%DV†
Calcium
9%
116 mg
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2]
Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in Western countries is cultured separately. It is common in warm climates where unrefrigerated milk sours quickly.[3]
Buttermilk can be drunk straight, and it can also be used in cooking. In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork.
^United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
^National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington (DC): National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.{{cite book}}: CS1 maint: multiple names: authors list (link)
^Muhlke, Christine (April 22, 2009). "Got Buttermilk?". New York Times.
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