1% Lowfat Cultured Buttermilk
Maola’s 1% Lowfat Cultured Buttermilk is the perfect solution for those looking to trim fat where they can in their recipes. It has less than a third of the fat of our Whole Buttermilk without losing the thick consistency or tangy taste. Use some to make your next batch of pancakes and biscuits more tender, or substitute to make homemade ice cream and milkshakes more refreshing.
Serving size = 1 cup (240mL) | % Daily Value
Total Fat - 2.5g
Total Carb. - 12g
Protein - 8g
Calcium - 300mg
Cultured Lowfat Milk, Vitamin A Palmitate, Vitamin D3
Frequently Asked Questions
What is cultured buttermilk?
Modern buttermilk is a cultured, fermented dairy product often used in baking. It is fermented to make it tangier and thicker than regular milk.
What is the difference between cultured and old-fashioned buttermilk?
Maola low fat cultured buttermilk is cultured by fermenting low-fat milk, which makes it thick and tart. This differs from old-fashioned buttermilk (also known as churned buttermilk) – a much thinner, slightly acidic liquid left over from churning butter. Low fat cultured buttermilk and old fashioned buttermilk cannot be used interchangeably.
Can you freeze buttermilk?
Yes! The USDA states that buttermilk can be frozen for up to three months. This helps preserve its shelf life, but be aware that buttermilk can change a bit in taste when frozen.
What can you use cultured buttermilk for?
You can use cultured buttermilk in a wide range of dishes and recipes. While it is a key ingredient in baking recipes, you can also use it for salad dressings, as a marinade for fried chicken, or even for homemade ice cream!
Is cultured buttermilk lactose free?
No, buttermilk contains lactose. However, buttermilk contains less lactose than regular milk.
Is cultured buttermilk dairy free?
No, buttermilk is a fermented dairy product, therefore it is not dairy free.