cultured buttermilk

dairy product

Also known as: cultured low-fat milk, cultured nonfat milk

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Last updated

June 25, 2026

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Cultured buttermilk is a dairy product made from skim or low-fat milk that has been fermented by lactic acid bacteria. This process converts lactose (milk sugar) into lactic acid, giving the product its characteristic tangy flavor and thicker consistency compared to traditional buttermilk.123

The production involves heating the milk to eliminate natural bacteria, then cooling it and adding specific starter cultures, such as Streptococcus and Lactobacillus species. These bacteria ferment the milk over several hours, developing its acidity and flavor. The fermentation process can make cultured buttermilk easier to digest for individuals with lactose intolerance and may offer other digestive benefits. It typically contains about 90 percent water, 5 percent lactose, and 3 percent casein, with minimal fat content.13

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buttermilk
Cultured buttermilk, like skim milk, consists mainly of water (about 90 percent), the milk sugar lactose (about 5 percent), and the protein casein (about 3 percent). Buttermilk made from low-fat milk contains small quantities (up to 2 percent) of butterfat.
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Cultured buttermilk, like skim milk, consists mainly of water (about 90 percent), the milk sugar lactose (about 5 percent), and the protein casein (about 3 percent). Buttermilk made from low-fat milk contains small quantities (up to 2 percent) of butterfat.
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dairy product
Buttermilk
Because of its name, most people assume buttermilk is high in fat. Actually, the name refers to the fact that buttermilk was once the watery end-product of butter making. Modern buttermilk is made from low-fat or skim milk and has less than 2 percent…
Read More
Because of its name, most people assume buttermilk is high in fat. Actually, the name refers to the fact that buttermilk was once the watery end-product of butter making. Modern buttermilk is made from low-fat or skim milk and has less than 2 percent…
Read More