skim buttermilk
Skim buttermilk is low in fat and calories while providing high-quality protein, calcium, and B vitamins, particularly B12 and riboflavin. It also contains probiotics from lactic acid fermentation, supporting digestive health.
About
Skim buttermilk is a liquid dairy byproduct with a fat content of less than 0.5% by weight, produced during the traditional churning of butter from whole milk or cream. Historically, buttermilk was the naturally thin, acidic liquid left behind after butter solids were separated; modern cultured buttermilk is produced by fermenting skim or low-fat milk with lactic acid bacteria (typically Lactobacillus lactis), creating a tangy, acidic beverage with a slight viscosity and characteristic sour flavor.
Skim buttermilk has a thin, pourable consistency, opaque white color, and distinctly tart taste ranging from 0.5–1.0% lactic acid by volume. Unlike traditional buttermilk, which contains milk fat solids, the skim version retains the milk solids and lactic acid development but without butterfat, making it leaner and more acidic in flavor.
Culinary Uses
Skim buttermilk is valued in baking and cooking for its acidity, which reacts with baking soda to provide lift in cakes, biscuits, pancakes, and quick breads. Its tangy flavor complements soups, dressings, marinades, and sauces; it is also used as a tenderizing agent in marinades for poultry and meat, and as a base for cold soups such as gazpacho variants. In addition, buttermilk can be consumed as a beverage and used in traditional cuisines throughout South Asia, the Middle East, and Europe.