Can I Drink Buttermilk Like Regular Milk?

November 12, 2025 •

4 min read

According to the USDA, a significant portion of the population doesn't meet their daily dairy intake. While regular milk is a common source, you might wonder, "can I drink buttermilk like regular milk?" The answer is yes, but with key differences in flavor, texture, and nutritional profile.

Quick Summary

Buttermilk is a fermented dairy product with a thicker, tangy profile that sets it apart from regular milk. While both offer nutrients, buttermilk is lower in fat and calories, richer in probiotics, and often easier to digest for some. It can be consumed as a standalone drink or used in recipes, but should not be substituted directly for milk in cooking.

Key Points

Buttermilk is Fermented: Unlike regular milk, commercial buttermilk is cultured with lactic acid bacteria, giving it a thick, tangy taste.
Lower in Fat and Calories: Buttermilk is generally lower in fat and calories per serving than whole milk, making it a suitable option for calorie-conscious diets.
Rich in Probiotics: The fermentation process provides buttermilk with live bacterial cultures that can support gut health and aid digestion.
Not a 1:1 Substitute in Recipes: Buttermilk's acidity reacts with leavening agents in baking, and directly swapping it for regular milk can alter the outcome significantly.
Easier to Digest for Some: Due to lower lactose levels from fermentation, some individuals with mild lactose intolerance may tolerate buttermilk better than regular milk.
Versatile Ways to Drink: Beyond drinking it straight, buttermilk can be enjoyed spiced (like 'chaas'), in smoothies, or flavored with sweet or savory additives.
Contains Bioactive Compounds: Buttermilk includes compounds that may help lower cholesterol and blood pressure, offering additional health benefits.

Understanding the Differences Between Buttermilk and Regular Milk

At first glance, both buttermilk and regular milk are white dairy beverages, but their origins, processing, and characteristics are worlds apart. Regular milk is simply fresh milk that has been pasteurized and sometimes homogenized. Buttermilk, however, is a cultured product. Historically, it was the liquid left over after churning butter from cream, but modern commercial buttermilk is made by adding lactic acid bacteria to pasteurized milk, causing it to ferment. This fermentation process is what creates its distinct texture, flavor, and unique health benefits.

Buttermilk vs. Regular Milk: A Taste and Texture Comparison

One of the most noticeable differences lies in the taste and texture. Regular milk is smooth and mild, with a slightly sweet flavor. Buttermilk, by contrast, is thicker and has a distinct tangy or tart taste due to the lactic acid produced during fermentation. The fermentation also gives buttermilk a creamy, almost viscous texture, compared to the thinner consistency of regular milk. For those who find the tanginess too strong, it can be mellowed by mixing it with sweeter ingredients or spices.

Nutritional Distinctions: What the Labels Tell You

While both are dairy products, their nutritional profiles offer some key distinctions. Buttermilk is typically lower in fat and calories than whole milk, making it an attractive option for those watching their calorie intake. Furthermore, cultured buttermilk is a rich source of probiotics, beneficial bacteria that can support a healthy gut microbiome and aid digestion. Buttermilk is also a good source of calcium, protein, potassium, and vitamins like B12. Regular milk often contains higher amounts of some vitamins, like Vitamin A and D, but these levels can be fortified in some buttermilk brands as well.

Uses in Cooking: Can You Swap Them Out?

Buttermilk's acidity is not just for flavor; it's a critical component in many recipes, especially baking. When used with leavening agents like baking soda, the acid in buttermilk reacts to produce carbon dioxide, resulting in lighter, fluffier baked goods like pancakes and biscuits. The acidity also makes it an excellent marinade for tenderizing meat, such as fried chicken. Due to these distinct chemical properties, simply swapping regular milk for buttermilk in a recipe (and vice-versa) is not a good idea and can lead to a different, often undesired, result. If you need a substitute for buttermilk, you can create one by adding a tablespoon of lemon juice or vinegar to a cup of regular milk and letting it curdle for a few minutes.

Ways to Enjoy Buttermilk as a Beverage

For those who are open to the tangy flavor, buttermilk can be a refreshing and nutritious drink on its own. Here are a few popular ways to consume it:

Plain and Chilled: Many people enjoy buttermilk served ice-cold, particularly in warm climates. The cold temperature can help mute some of the tanginess.
Indian-style 'Chaas': This spiced buttermilk is a popular beverage in South Asia. It's made by mixing buttermilk with roasted cumin powder, black salt, and fresh mint.
Smoothies: Buttermilk can be used as a base for smoothies, offering a creamy texture and probiotic boost. Blend it with fruits like bananas or berries for a nutritious and tangy drink.
Savory Mixes: For a simpler savory approach, a pinch of salt or fresh herbs can be added to the chilled drink to create a flavorful, savory sipper.

Buttermilk and Regular Milk Comparison


Feature	Buttermilk	Regular Milk
Taste	Tangy and tart	Mild and slightly sweet
Texture	Thicker, creamier	Thinner, smoother
Processing	Cultured with lactic acid bacteria	Pasteurized (fresh)
Fat Content	Generally low in fat	Varies (skim, 2%, whole)
Probiotics	Rich in live cultures	Does not contain probiotics
Acidity (pH)	More acidic (around 4.4-4.8)	Less acidic (around 6.4-6.8)
Digestibility	Easier for some with lactose sensitivity	May be difficult for lactose intolerant individuals

How Your Body Processes Buttermilk vs. Milk

Buttermilk is often considered easier to digest for people with mild lactose intolerance. The lactic acid bacteria break down some of the lactose (milk sugar), reducing the overall amount. For those with more severe intolerance or a full-blown milk allergy, buttermilk should still be avoided as it still contains lactose and milk proteins. The probiotics in cultured buttermilk may also aid in digestion by promoting a healthy balance of gut bacteria, which can help alleviate issues like bloating and constipation. While regular milk provides a high dose of calcium, buttermilk's calcium is also well-absorbed. It's also worth noting that some studies suggest buttermilk's bioactive compounds can help lower cholesterol and blood pressure.

Conclusion

While you can drink buttermilk like regular milk, they are not interchangeable beverages due to significant differences in taste, texture, and composition. Buttermilk's signature tangy flavor and thicker texture come from a fermentation process that also gives it beneficial probiotics and lower fat content compared to whole milk. It is a versatile liquid that can be enjoyed plain, spiced, or in smoothies, and its unique properties make it a prized ingredient for baking and marinating. While generally safe for most, those with lactose intolerance or milk allergies should approach with caution, as buttermilk still contains lactose and milk proteins. Ultimately, for anyone curious about this fermented dairy drink, trying it is the best way to discover if its distinct profile is to their liking.

Frequently Asked Questions

No, buttermilk has a distinctly tangy, tart taste due to the lactic acid produced during its fermentation, whereas regular milk has a mild, slightly sweet flavor.

Buttermilk can be considered a healthier option for some, as it's typically lower in fat and calories than whole milk. It also contains probiotics beneficial for gut health, a feature not present in regular milk.

People with mild lactose intolerance may be able to tolerate buttermilk better than regular milk because the bacteria break down some of the lactose. However, it still contains milk proteins and lactose, so those with severe intolerance or milk allergies should avoid it.

You cannot substitute buttermilk for regular milk on a 1:1 basis in most recipes, especially in baking, due to its higher acidity. This acidity reacts with leavening agents, and a direct swap can negatively affect the final texture and rise.

Buttermilk can be enjoyed in various ways. It is often served chilled on its own. For a spiced flavor, you can add cumin, salt, and mint to make a beverage known as 'chaas.' It can also be blended into smoothies with fruits.

Yes, buttermilk can aid digestion, especially after a heavy meal. The probiotics found in cultured buttermilk help maintain a healthy gut microbiome, which can help alleviate issues like bloating and constipation.

Buttermilk can support weight management due to its low-fat, low-calorie, and high-protein content, which promotes feelings of fullness. It can be a healthier alternative to sugary drinks and its probiotics can improve metabolism.

Generally, drinking buttermilk at night is not harmful and can even aid digestion for some. However, according to some traditional health advice, it should be avoided by people with a cold or pollen allergy, as it could cause throat issues.