Calories in Buttermilk, low fat

What makes buttermilk so powerful?

Traditional buttermilk was the tangy liquid left behind after churning butter from cultured cream. However, the low-fat buttermilk sold in supermarkets today is not a butter byproduct. Instead, it is cultured milk, created by adding lactic acid bacteria—typically Lactococcus lactis and Leuconostoc citrovorum—to pasteurized skim or low-fat milk. These bacteria ferment lactose, converting it into lactic acid. As the pH drops, the milk's casein proteins begin to coagulate slightly, thickening the liquid and giving it a characteristic tart flavor. This acidification also serves a practical purpose: the lower pH inhibits the growth of spoilage organisms, naturally extending the shelf life. In baking, this acidity is highly prized. When combined with an alkaline leavening agent like baking soda, the lactic acid triggers a rapid chemical reaction that releases carbon dioxide gas. This gas creates air pockets in batters, providing lift and a tender, uniform crumb in baked goods like pancakes, scones, and biscuits. The fermentation process also makes the calcium naturally present in the milk more bioavailable.