Whole Buttermilk

Modern buttermilk is a cultured, fermented dairy product often used in baking. It is fermented to make it tangier and thicker than regular milk.

Maola cultured buttermilk is cultured by fermenting low-fat milk, which makes it thick and tart. This differs from old-fashioned buttermilk (also known as churned buttermilk) – a much thinner, slightly acidic liquid left over from churning butter. Low fat cultured buttermilk and old fashioned buttermilk cannot be used interchangeably.

Yes! The USDA states that buttermilk can be frozen for up to three months. This helps preserve its shelf life, but be aware that buttermilk can change a bit in taste when frozen.

You can use cultured buttermilk in a wide range of dishes and recipes. While it is a key ingredient in baking recipes, you can also use it for salad dressings, as a marinade for fried chicken, or even for homemade ice cream!

No, buttermilk contains lactose. However, buttermilk contains less lactose than regular milk.

No, buttermilk is a fermented dairy product, therefore it is not dairy free.