+ 2 tablespoons cultured non-fat buttermilk

Cultured non-fat buttermilk is a fermented dairy product produced by adding lactic acid cultures (Lactobacillus lactis and related strains) to skimmed or non-fat milk. The culturing process ferments the lactose present in milk, creating lactic acid, which lowers the pH and gives buttermilk its characteristic tangy flavor and slightly thick consistency. Modern cultured buttermilk differs significantly from traditional buttermilk—the liquid byproduct of butter churning—and typically contains 0.1–0.5% fat content. The result is a pourable liquid with a creamy mouthfeel despite its non-fat classification, with a distinctive sharp, slightly sour taste profile that ranges from mild to quite tart depending on fermentation duration.

Non-fat cultured buttermilk retains the beneficial probiotics and enzymes developed during fermentation while maintaining minimal fat content, making it a lighter alternative to full-fat cultured buttermilk.

Cultured non-fat buttermilk is primarily used as a leavening agent in baking, where its acidity reacts with baking soda to produce carbon dioxide, resulting in tender, moist baked goods. It features prominently in American Southern cuisine—particularly in biscuits, pancakes, and fried chicken marinades—and is essential in many quick breads, cakes, and dressings. Beyond baking, it serves as a tangy dairy base for salad dressings (ranch, blue cheese), marinades for meats, and smooth beverage bases. The acidity also aids in tenderizing meat proteins and adds depth to sauces and soups. Its lower fat content makes it suitable for health-conscious cooking while still delivering the acidic and probiotic benefits characteristic of fermented dairy products.