Organic Cultured 1% Buttermilk, Quart
Prized by bakers and chefs, Organic Valley® Buttermilk adds a subtle richness to everything it touches. It’s an old-fashioned, artisanal flavor that’s straight off the farm, and each glass is loaded with calcium, riboflavin, potassium, and vitamin B12. There’s a reason why your grandparents loved this stuff.
Organic Cultured Lowfat Milk, Organic Nonfat Milk, Salt, Vitamin A Palmitate, Vitamin D3.
ALWAYS ORGANIC
Absolutely NO antibiotics, artificial growth hormones, toxic pesticides or GMOs are used on our farms.
Servings per Container 4
Servings Size 1 cup (240 mL)
Amounts per Serving
Calories 100
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
We work hard to keep the information on this website up-to-date, but please check the label on your product for the most current nutritional information and ingredient statement.
When making homemade buttermilk, the acids in lemon juice will do the trick to curdle the milk just enough to act as buttermilk. This easy buttermilk recipe is made with two simple ingredients. Mix together 1 cup Organic Valley® Whole Milk and 1 tablespoon lemon juice. Let sit for about 5 minutes.
Buttermilk was traditionally a byproduct of making butter. When cream was churned into butter, the leftover liquid was what is traditionally known as buttermilk.
Buttermilk is a slightly sour milk that can add a nostalgic flavor to pancakes and other baked goods. Buttermilk gets its sourness from acids. The proteins in buttermilk are curdled and this makes it slightly thicker than regular milk, though it is not as thick as heavy whipping cream.
Organic Valley® Cultured Lowfat Buttermilk is made from our 1%, certified organic, pasture-raised milk. Our buttermilk has an old fashioned, artisanal flavor that adds a subtle richness prized by bakers and chefs. The cultures in buttermilk produce lactic acid by breaking down lactose. This acid production is what gives the buttermilk its tart flavor and creamy texture.
Lactic acid-producing cultures.
Yes, Organic Valley® Cultured Lowfat Buttermilk is pasteurized because it is required by law in most states. Pasteurization kills harmful bacteria without altering the flavor of the buttermilk and extends the shelf life. Organic Valley meets all directives in the FDA's Pasteurized Milk Ordinance (PMO), which outlines federal standards for selling milk products commercially.
We do not recommend freezing our buttermilk.
- Silver: Los Angeles International Dairy Competition - 2019
Keep refrigerated. Freshest tasting within 5 days of opening.
Organic Cultured 1% Buttermilk, Quart