Is Cultured Buttermilk Real Buttermilk? Understanding the Difference

December 1, 2025 •

4 min read

Historically, true buttermilk was the liquid left over after churning butter from cultured cream. This liquid, however, is not what most consumers find on store shelves today when they buy cultured buttermilk. Understanding the difference between these two products is key for both culinary application and appreciation of dairy's fascinating history.

Quick Summary

Cultured buttermilk is a commercially produced fermented dairy product made from milk and added lactic acid bacteria, distinguishing it from traditional buttermilk, which is the leftover liquid from churning butter. While both are acidic and tangy, they differ significantly in origin, texture, and flavor, with most modern recipes calling for the cultured version.

Key Points

Traditional vs. Cultured: Traditional buttermilk is the watery byproduct of churning butter from fermented cream, while cultured buttermilk is a commercially manufactured product made by fermenting milk with starter bacteria.
Texture Differences: Cultured buttermilk is thick and creamy, similar to a thin yogurt, whereas traditional buttermilk is thin and watery.
Modern Standard: Most recipes calling for buttermilk, especially for baking, are formulated for and rely on the consistent acidity and thickness of cultured buttermilk, not the traditional version.
Leavening Function: The acidity in cultured buttermilk is essential for reacting with baking soda to produce carbon dioxide, which helps baked goods like biscuits and pancakes rise.
Availability: Cultured buttermilk is widely available in supermarkets, while traditional buttermilk is a rare specialty item typically only found directly from some farms.
DIY Options: A simple cultured buttermilk can be made at home using a starter culture, or a quick, non-cultured substitute can be created with milk and an acid like vinegar or lemon juice.

Is Cultured Buttermilk Real Buttermilk?

In a simple, technical sense, no, cultured buttermilk is not the same as traditional buttermilk. Traditional buttermilk is a byproduct of a specific process, while cultured buttermilk is a product created intentionally from scratch. Both are legitimate forms of buttermilk, but they are fundamentally different in their creation and characteristics. The distinction dates back centuries, and modern food processing has made the cultured version the standard for most recipes today.

The Historical and Modern Buttermilk Processes

To truly appreciate the answer to "Is cultured buttermilk real buttermilk?", one must look at the origin stories of both products. Before refrigeration, dairy farmers would leave cream to sit for a period to ferment naturally before churning it into butter. The churning process would separate the butterfat from the liquid, leaving behind a thin, tangy liquid known as traditional or "real" buttermilk. This liquid had a natural acidity from the fermentation of lactose by bacteria, which also gave it a longer shelf life.

Fast forward to modern commercial production, and the process is entirely different. Today, butter is typically made from pasteurized, fresh cream, leaving behind a liquid known as sweet cream buttermilk. This byproduct is often used for other purposes rather than being bottled for consumers. The buttermilk sold in supermarkets is intentionally created from low-fat or skim milk that has been pasteurized, then inoculated with specific bacterial cultures. This controlled fermentation process mimics the natural souring of traditional buttermilk, creating a product with a reliable, consistent flavor and thickness.

Key Differences Between Buttermilk Types

Understanding the contrast between these two products is crucial for cooking and baking. Here are the core distinctions:

Origin: Traditional buttermilk is a byproduct of churning butter from fermented cream. Cultured buttermilk is a primary product made by fermenting milk with added bacteria.
Texture: Traditional buttermilk is thin and watery, with a slight, mildly acidic flavor. Cultured buttermilk is considerably thicker and creamier, with a more pronounced tangy taste, thanks to the controlled culturing process.
Consistency: The addition of thickeners like starches is common in commercially produced cultured buttermilk, especially in low-fat varieties, to achieve the desired texture. Traditional buttermilk has a natural, watery consistency with no added ingredients.
Usage: Most modern recipes, including those for biscuits, pancakes, and dressings, are developed using commercially available cultured buttermilk. Traditional buttermilk, if acquired from a local farm, should not be used interchangeably in these recipes without adjustment.

Comparison of Traditional vs. Cultured Buttermilk


Feature	Traditional Buttermilk	Cultured Buttermilk
Origin	Byproduct of churning butter from cultured cream.	Intentional product made from fermenting milk with starter cultures.
Texture	Thin and watery.	Thick and creamy, similar to a thin yogurt.
Flavor	Mildly acidic, sometimes with a sweeter undertone.	More pronounced, tangy, and sour taste.
Availability	Extremely rare in commercial markets; typically only from specialty dairies or farms.	Widely available in most supermarkets and grocery stores.
Probiotic Content	Contains natural bacteria from fermentation, potentially offering probiotic benefits.	Contains added live and active cultures for consistency and health benefits.
Common Use	Historically consumed as a beverage or used in specific heritage recipes.	Standard for modern baking, dressings, marinades, and drinking.

The Importance of Cultured Buttermilk in Baking

Beyond just its availability, cultured buttermilk serves a specific and vital function in many baking recipes. The acidity in cultured buttermilk reacts with leavening agents like baking soda to produce carbon dioxide gas. This chemical reaction is what creates light, tender, and fluffy baked goods, such as biscuits, pancakes, and cornbread. Without this acidity, the baked goods would not rise properly, resulting in a denser, less desirable texture. The tangy flavor also adds a depth and richness that is a signature of many Southern recipes.

Leavening Agent: The acidity of cultured buttermilk, when combined with baking soda, produces carbon dioxide, which helps doughs and batters rise.
Moisture and Tenderness: The proteins in buttermilk break down the gluten in flour, creating a more tender and moist crumb in baked goods.
Enhanced Flavor: The signature tanginess of cultured buttermilk adds a distinctive and complex flavor profile to recipes.
Ingredient Standard: Because cultured buttermilk is a standardized commercial product, recipes that call for "buttermilk" assume its use, providing consistent and predictable results.

Making Your Own Cultured Buttermilk at Home

For those who prefer a more hands-on approach or want to ensure a fresh supply, making cultured buttermilk at home is a straightforward process. It involves a similar culturing method to making yogurt. One effective way is to combine 1 tablespoon of existing cultured buttermilk (containing live cultures) with 1 cup of regular milk, allow it to culture at room temperature for several hours, and then refrigerate it once thickened. This method ensures you have a consistent and fresh supply for your culinary needs. For those without a starter culture, a quick substitute can be made by adding a tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5-10 minutes, though this will not be a true cultured product.

Conclusion: Is Cultured Buttermilk Real Buttermilk?

Ultimately, the question of "Is cultured buttermilk real buttermilk?" is a matter of definition and historical context. Cultured buttermilk is a modern product designed to replicate the desirable characteristics of traditional, churned buttermilk. While not the original byproduct of butter-making, it is a very real, intentionally fermented dairy product that has become the standard for modern cooking and baking. It performs the necessary culinary functions and provides the expected flavor and texture, making it perfectly legitimate for all practical purposes. The key is understanding that the "real" buttermilk from centuries past is a different, much rarer product, and expecting the same characteristics from both would be a mistake. In the context of today's kitchen, cultured buttermilk is not just real, it's the expected and reliable choice. Discover more about traditional and cultured dairy processes by exploring the California Dairy Press Room.

Frequently Asked Questions

The buttermilk in your grocery store is cultured buttermilk, a product made by intentionally fermenting milk with bacteria. Traditional buttermilk is the thin, watery liquid leftover from churning butter, a rare byproduct not typically sold commercially.

No, you cannot use them interchangeably in most modern baking recipes. Cultured buttermilk's thicker consistency and specific acidity are crucial for the chemical reactions needed in baking, and traditional buttermilk will not produce the same results.

Cultured buttermilk is used to add moisture, tenderness, and a tangy flavor to a wide range of baked goods like biscuits, pancakes, and cakes. It's also a key ingredient in dressings, marinades, and other sauces.

A quick and easy substitute involves adding a tablespoon of an acid, like lemon juice or white vinegar, to one cup of regular milk and letting it stand for 5-10 minutes until it thickens slightly. This is not true cultured buttermilk but works in a pinch for most recipes.

Yes, commercially produced cultured buttermilk is made with live and active lactic acid bacteria, meaning it contains beneficial probiotics that can aid digestion.

The acidity of cultured buttermilk helps to break down the tough gluten strands in flour. This process results in a softer, more tender, and more flavorful crumb in baked goods.

Cultured buttermilk is generally lower in fat and calories than whole milk. It also contains probiotics and is sometimes easier to digest for those with lactose intolerance, as the bacteria consume some of the lactose.