Dairy
Traditional
Traditional buttermilk is the liquid left after churning butter from cream—thin, tangy, and flecked with butter traces. Old recipes mean this churn residual, not the thick cultured carton common today. Use in soda bread, marinades, and drinking where specified traditional. Flavour is sharper and thinner than cultured buttermilk. Keep cold; it is perishable.
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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 10 g
- Saturated Fat 5.65 g
- Trans Fat 0.3 g
- Monounsaturated Fat 3.08 g
- Polyunsaturated Fat 0.3 g
- Cholesterol 29.4 mg
- Sodium 83.2 mg
- Salt 0.2 g
- Total Carbohydrate 5.29 g
- Dietary Fibre 0 g
- Total Sugars 4.76 g
- Complex / starch 0 g
- Protein 8.19 g
- Water 74.1 g
- Energy 146 kcal
- Water 74.1 g
- Carbohydrates 5.29 g
- Sugars 4.76 g
- Protein 8.19 g
- Fat 10 g
- Saturated Fat 5.65 g
- Monounsaturated Fat 3.08 g
- Polyunsaturated Fat 0.3 g
- Omega-3 0.03 g
- Trans Fat 0.3 g
- Vitamins 28.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 0.09 mg
- Vitamin B5 — Pantothenic Acid 0.35 mg
- Vitamin B6 0.04 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 6.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.4 µg
- Vitamin E 0.08 mg
- Vitamin K 0.6 µg
- Minerals 403 mg
- Major Minerals 401 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 29.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 0.09 · vitamin-b5-pantothenic-acid: 0.35 · vitamin-b6: 0.04 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 6.8 · vitamin-d: 0.4 · vitamin-e: 0.08 · vitamin-k: 0.6 ·
Minerals
Traditional of Buttermilk: composition reflects this culinary part relative to the whole ingredient.
History
Churn residual buttermilk was the original everyday sour milk drink of butter regions.
Farmhouses drank and baked with traditional buttermilk after every churn.
Cultured buttermilk largely replaced churn residual in retail while traditional remained a farm product.