Dairy

Buttermilk

Buttermilk is the tangy liquid historically left after cream is churned into butter, or more commonly today a cultured low-fat milk designed to mimic that acidity and body. Its lactic tang tenderises batters, balances rich dishes, and gives soda breads, fried coatings, and marinades their characteristic lift. Traditional churn buttermilk differs from modern cultured buttermilk, yet both supply acidity, mild dairy flavour, and functional protein for cooking and baking. Regional drinks and cold soups also use buttermilk as a refreshing base.

Also known as: Buttermilk, Chaas / Moru, Lassi-Style Buttermilk, Karnemelk, Buttermilch, Kärnmjölk / Kjerne melk

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Buffalo

Cow

Cultured

Drink Style

Goat

Traditional

Characteristics

Preparations

ChilledCulturedFreshFrozenLiquidLow FatPasteurisedPowderTraditional ChurnWhole

Traits

CleanCreamyCulturedFreshLacticMildPaleSourTangyThin

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 162

Amount per 100 g

Total Fat 9.75 g
Saturated Fat 6.34 g
Trans Fat 0.3 g
Monounsaturated Fat 3.15 g
Polyunsaturated Fat 0.3 g
Cholesterol 29.6 mg
Sodium 85.5 mg
Salt 0.2 g
Total Carbohydrate 4.65 g
Dietary Fibre 0 g
Total Sugars 5.28 g
Complex / starch 0 g
Protein 8.42 g
Water 75.2 g

Detailed nutrients

Energy 162 kcal
Water 75.2 g
Carbohydrates 4.65 g
- Sugars 5.28 g
  - Monosaccharides 3.7 g
  - Disaccharides 6.33 g
Protein 8.42 g
- Animal Protein 8 g
Fat 9.75 g
- Saturated Fat 6.34 g
- Monounsaturated Fat 3.15 g
- Polyunsaturated Fat 0.3 g
  - Omega-3 0.03 g
  - Omega-6 0.15 g
- Trans Fat 0.3 g
Vitamins 408 mg
- Vitamin A 391 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 0.11 mg
- Vitamin B5 — Pantothenic Acid 0.42 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 8.2 µg
- Vitamin B12 — Cobalamin 2.6 µg
- Vitamin C 2 mg
- Vitamin D 0.5 µg
- Vitamin E 0.1 mg
- Vitamin K 0.5 µg
Minerals 443 mg
- Major Minerals 437 mg
  - Calcium 111 mg
  - Sodium 85.5 mg
  - Potassium 241 mg
- Trace Minerals 6 mg
  - Iron 0.6 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.2 g
- Sodium Chloride 0.2 g
Cholesterol 29.6 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 2.6 · vitamin-a: 391 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 0.11 · vitamin-b5-pantothenic-acid: 0.42 · vitamin-b6: 0.05 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 8.2 · vitamin-d: 0.5 · vitamin-e: 0.1 · vitamin-k: 0.5 ·

Minerals

Sodium: 85.45 · Potassium: 241 · Calcium: 111 · Iron: 0.6 · Zinc: 0.4 · Iodine: 5 ·

Dairy contributes complete protein, saturated fat, and lactose unless cultured or strained.

In the kitchen

Culinary partners and combinations that usually underperform with Buttermilk.

Pairs well with

Classic and complementary matches

Baking Powder
ChiveRanch-style
Egg
Honey
Potato
WheatBiscuits and pancakes

Usually avoid with

Often clash in flavour or tradition

Grading systems

Grades are placed along a shared scale so systems can be compared side by side.

European Union

Fermented Milk

Low Fat Full Fat

United States

Cultured Style

Cultured Lowfat Traditional Cultured Whole

History

4000 BCE

Butter churning produced residual buttermilk consumed as a drink and cooking liquid in pastoral societies.

1800IE

Buttermilk remained a rural staple drink and baking acidulant across Ireland, Scotland, and northern Europe.

1920US

Cultured buttermilk replaced scarce churn residual as industrial creameries shifted fat streams to butter and cream.

1950

Supermarket cultured buttermilk standardised the ingredient for pancakes, biscuits, marinades, and ranch-style dressings.