Buttermilk:

Buttermilk , the fluid remaining when the fat is removed by churning cream into butter. It was formerly used as a beverage, but today it is mostly condensed or dried for use in the baking and frozen desserts industry. Learn more about the production and uses of buttermilk . We've all been there–you're several ingredients deep in a recipe and realize it calls for buttermilk , which you don't have. Instead of making a trip to the store, just make your own buttermilk substitute! Buttermilk : Nutrition, Benefits and Summer Recipes May 1, 2023 | by Yashaswi Pathakamuri | Posted in Dairy, Nutrition Facts Buttermilk is a tangy, slightly sour dairy product that is made by fermenting milk with lactic acid bacteria. Traditionally, buttermilk was the liquid that was left over after churning butter from cream. However, modern buttermilk is usually made by adding bacterial cultures to skimmed milk. Buttermilk is low in fat and calories, making it a healthier alternative to ...