Cultured buttermilk is a fermented and tart liquid that contains active bacterial cultures, popularly called probiotics, which are essentially the beneficial microbes found naturally in our gastrointestinal system that support immunity, digestion, and nutrient absorption. Fermented dairy products that contain these microorganisms have been linked to lower risk of coronary heart disease. Both low fat and full fat versions of buttermilk fit into a health-promoting diet as a substitute for full cream milk. They produce very different results when cooking and have very different taste profiles. It may not always make sense to make this substitution. Individuals who enjoy drinking buttermilk regularly should continue to do so in the context of a healthy diet that contains a variety of fermented foods like yogurt, kimchi, tempeh, and unpasteurized sauerkraut.
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Buttermilk is lower in fat content than full cream milk. However, substituting with buttermilk will likely impact the food item being prepared due to its difference in fat content and fat composition, especially in baking. Advice from a dietitian, don’t swap ingredients to make a recipe “healthier. Rather, keep with the authentic recipe, choose a portion size that’s appropriate based on the overall nutrient composition of the prepared food, according to your dietary needs and health considerations, and pair with a complimentary food that helps balance the overall nutrient content of the dish.
Buttermilk has a lower fat profile in comparison with full cream milk. On health perspective, buttermilk can substitute full cream milk, but on cooking perspective buttermilk cannot substitute full cream milk, because the latter is richer and the former cannot be whipped in the same level like the latter.
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