Know what’s on your plate
Buttermilk
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 35 kcal —
- Protein 3.3 g 7%
- Carbohydrate 3.7 g 1%
- Fat 0.5 g 1%
- Saturated fat 0.3 g 2%
- Fibre 0 g 0%
- Sugars 3.7 g —
- Sodium 43.8 mg 2%
- Cholesterol 2 mg 1%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 4.3 µg 0%
- Vitamin C 0.3 mg 0%
- Vitamin D 0.08 µg 0%
- Vitamin E 0.01 mg 0%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.16 mg 12%
- Niacin (B3) 0.09 mg 1%
- Pantothenic acid (B5) 0.34 mg 7%
- Vitamin B6 0.04 mg 2%
- Biotin (B7) 1.5 µg 5%
- Folate (B9) 2.9 µg 1%
- Vitamin B12 0.2 µg 8%
- Choline 17.7 mg 3%
Minerals
- Calcium 121 mg 9%
- Iron 0.02 mg 0%
- Magnesium 12.1 mg 3%
- Phosphorus 91.9 mg 7%
- Potassium 156 mg 3%
- Zinc 0.41 mg 4%
- Copper 0.01 mg 1%
- Manganese 0 mg 0%
- Selenium 1.6 µg 3%
- Iodine 13 µg 9%
Similar foods
- Whole buttermilkfluid62 kcal / 100 g
- Buttermilk pancakesprepared from recipe227 kcal / 100 g
- Lemon buttermilk50 kcal / 100 g
- Buttermilk powder363 kcal / 100 g
- Dried buttermilk387 kcal / 100 g
- Fermented milkplain63 kcal / 100 g
- Soured milkthick, skimmed, max. 0.5 % fat37 kcal / 100 g
- Skimmed cultured milkskummet kulturmelk33 kcal / 100 g
- Sour milkfat-free, low-lactose, 0.5 ug vitamin d34 kcal / 100 g
- Buttermilk drinkwith fruit preparation, sweetened62 kcal / 100 g
Questions about Buttermilk
What is buttermilk?
Most buttermilk sold for drinking is milk fermented with cultures, giving it a pleasantly tangy taste and pourable texture. Traditionally, buttermilk was the liquid left after churning cream into butter.
How do you use buttermilk in baking?
Its acidity reacts with bicarbonate of soda, helping batters rise and giving them a tender crumb. Use it in pancakes, soda bread or scones; if a recipe calls for bicarbonate of soda, don’t leave it out.
How can you make a buttermilk substitute with milk?
For 250 ml, stir 1 tablespoon of lemon juice or white wine vinegar into milk and leave it for 5–10 minutes, until it looks slightly curdled. It works in pancakes and other baking, though it won’t have the same cultured flavour as buttermilk.
Can you drink buttermilk on its own?
Yes: serve it well chilled and shake or stir it first if it has separated slightly. For a savoury drink, add a pinch of salt and chopped mint or dill.
How should you store buttermilk after opening?
Keep it covered in the fridge and use it by the date given for the opened product. If you see mould or notice an unusual smell, discard it.
Can you freeze buttermilk?
Yes. Freeze it in recipe-sized portions in airtight containers, leaving a little room for expansion; thaw it in the fridge and whisk it well, as it may separate. The texture is less suitable for drinking afterwards, but it works in baking.
What is the difference between buttermilk and ayran?
Buttermilk is cultured milk, while ayran is a savoury drink made by diluting yoghurt with water and often adding salt. Ayran is usually thinner and saltier, so it is not a direct substitute in baking.
Source: Frida (Denmark) 32 · per 100 g · carbohydrate per EU label, fibre excluded
