Food Guts - Ingredient Information

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Nutritional Information

1 cup, buttermilk

  • Calories 98
  • Calories from Fat 19.44
  • Amount%DV
  • Total Fat 2.16g3%
  • Saturated Fat 1.343g7%
  • Monounsaturated Fat 0.622g
  • Polyunsaturated Fat 0.081g
  • Cholestreol 10mg3%
  • Sodium 257mg11%
  • Potassium 370mg11%
  • Total Carbohydrate 11.74g4%
  • Dietary Fiber 0g0%
  • Sugars 11.74g
  • Protein 8.11g16%
  • Calcium 28mg3%
  • Iron 1mg6%
  • Vitamin A 1%
  • Vitamin C 4%

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Buttermilk on Wikipedia:

For other uses, see Buttermilk (disambiguation) A glass of cultured buttermilk. Notice the thickness, from the trails left behind on the glass. Buttermilk, low fat 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 Calcium 116 mg (12%) Percentages are relative to US recommendations for adults.

Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. It also refers to a range of fermented milk drinks, common in warm climates (e.g., Middle-East, India, or the Southern USA) where fresh milk would otherwise sour quickly. It is also popular in Scandinavia, despite the cold climate.[1]

Whether traditional or cultured, the tartness of buttermilk is due to the presence of acid in the milk. The increased acidity is primarily due to lactic acid, a byproduct naturally produced by lactic acid bacteria while fermenting lactose, the primary sugar found in milk. As lactic acid is produced by the bacteria, the pH of the milk decreases and casein, the primary protein in milk, precipitates causing the curdling or clabbering of milk. This process makes buttermilk thicker than plain milk. While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be thinner whereas cultured buttermilk is much thicker.[2]


Traditional buttermilk

Originally, buttermilk was the liquid left over from churning butter from cream.


In India, buttermilk, widely known as ``chaas`` or ``chaach`` (Kannada: ಮಜ್ಜಿಗೆ) (Telugu: మజ్జిగ) (Tamil: மோர்) (Marathi: ताक) is known to be the liquid leftover after extracting butter from churned yogurt (dahi) or cream (malai). Today, this is called traditional buttermilk. Traditional buttermilk is still common in many Indian households but rarely found in western countries.[2]

Cultured buttermilk

The variation of buttermilk which is a fermented dairy product, is produced from