A glass of buttermilk.

BUTTERMILK

An excellent source of calcium and riboflavin, our buttermilk is lowfat and treasured by bakers and chefs for its creamy, old-fashioned flavor.

Lowfat 1% Buttermilk, Pasteurized, 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.

Awards:
  • Silver: Los Angeles International Dairy Competition - 2019
  • Silver: Los Angeles International Dairy Competition - 2019
  • Silver: Los Angeles International Dairy Competition - 2017
  • Always Organic

    Absolutely NO antibiotics, synthetic hormones, toxic pesticides or GMO anything.

    Storage and Handling

    Keep refrigerated. Freshest tasting within 5 days of opening.

    Ingredients

    Organic Cultured Lowfat Milk, Organic Nonfat Milk, Salt, Vitamin A Palmitate, Vitamin D3.

    USDA OrganicKosher dairyHalal
    UPC# 093966000856
    Nutrition Facts
    Servings per Container 4
    Servings Size 1 cup (240 mL)

    Amount per Serving
    Calories 100

    % Daily Value*
    Total Fat 2.5 g3%
    Saturated Fat 1.5 g8%
    Trans Fatty Acid 0 g
    Cholesterol 15 mg5%
    Sodium 250 mg11%
    Carbohydrates 12 g4%
    Total Sugars 12 g
    Added Sugar 0 g0%
    Protein 8 g
    Vitamin D 2.6 mcg15%
    Calcium 310 mg25%
    Iron 0.1 mg0%
    Potassium 420 mg8%
    Vitamin A 180 mcg20%
    * 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.
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    Recipes

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    Frequently Asked Questions

    How do I make my own 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.

    How is buttermilk different from regular milk?

    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.


    What is Organic Valley Lowfat Cultured Buttermilk?

    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.

    What types of cultures do you add to Organic Valley Cultured Lowfat Buttermilk?

    Lactic acid-producing cultures.

    Is Organic Valley Cultured Lowfat Buttermilk pasteurized?

    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.

    Can I freeze Organic Valley Cultured Lowfat Buttermilk?

    We do not recommend freezing our buttermilk.

    Family of farmers standing in field holding children and pets with rolling hills in the background.
    Ethically Sourced from Small Organic Family Farms
    We believe in doing dairy right. When you choose Organic Valley, you're getting high-quality organic milk ethically sourced from farms that respect the land and all the plants and animals that live on it.
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