Dairy
Cultured
Cultured buttermilk is pasteurised milk fermented with lactic cultures to mimic traditional buttermilk’s tang—usually thicker than churn residual and the default modern carton for frying chicken, pancakes, and ranch. Shake before pouring. Full-fat cultured tastes rounder than low-fat. Excellent marinade acid for poultry. Do not confuse with kefir; cultures and texture differ.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.75 g
- Saturated Fat 6.22 g
- Trans Fat 0.3 g
- Monounsaturated Fat 3.06 g
- Polyunsaturated Fat 0.32 g
- Cholesterol 28.4 mg
- Sodium 80.5 mg
- Salt 0.21 g
- Total Carbohydrate 4.94 g
- Dietary Fibre 0 g
- Total Sugars 4.88 g
- Complex / starch 0 g
- Protein 8.15 g
- Water 67.3 g
- Energy 154 kcal
- Water 67.3 g
- Carbohydrates 4.94 g
- Sugars 4.88 g
- Protein 8.15 g
- Fat 9.75 g
- Saturated Fat 6.22 g
- Monounsaturated Fat 3.06 g
- Polyunsaturated Fat 0.32 g
- Omega-3 0.03 g
- Trans Fat 0.3 g
- Vitamins 30.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 0.11 mg
- Vitamin B5 — Pantothenic Acid 0.43 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 8.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.5 µg
- Vitamin E 0.1 mg
- Vitamin K 0.5 µg
- Minerals 478 mg
- Major Minerals 476 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 28.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 0.11 · vitamin-b5-pantothenic-acid: 0.43 · vitamin-b6: 0.05 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 8.4 · vitamin-d: 0.5 · vitamin-e: 0.1 · vitamin-k: 0.5 ·
Minerals
Cultured of Buttermilk: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Dairies cultured skim and low-fat milk to replace dwindling churn buttermilk supply.
Cultured buttermilk became the US retail standard for baking and frying.
Whole-milk cultured buttermilk returned as a premium carton.