Contrary to what the name suggests, buttermilk is not a combination of butter and milk! In fact, there is no butter in buttermilk.

Buttermilk is the liquid that remains after milk is churned into butter and it contains less fat and calories compared to regular milk. It tastes like yogurt and its texture is slightly thicker than regular milk. It’s easier to digest due to its high content of lactic acid, and it’s a good source of calcium, phosphorus, potassium and riboflavin.

Uses of buttermilk
Buttermilk is used in many baked goods, pancakes and waffles. It helps to make foods ‘light’ when it’s added to baking soda. It can also be used as salad dressing or added to soups.

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