BUTTERMILK

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.