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Originally this was the sour liquid that is left after churning butter from milk. Buttermilk is now made by culturing milk. The fermented product is rich and creamy but still tart. This makes it a great choice, as it's low in fat, since most buttermilk is usually made with skim milk. This can be used instead of milk in soups and sauces, but must be heated gently or it will curdle. Buttermilk can be salty, so check the package.
1/2 cup non-fat buttermilk = 49 calories, 0g fat, 0g sat fat, 0g mono fat, 4g protein, 6g carbohydrates, 128mg sodium, 5mg cholesterol