Buttermilk is a fermented dairy product often used in baking. This article reviews the nutrition, benefits, and downsides of buttermilk and provides substitutes for store-bought varieties.

Buttermilk is a by-product of curd, created by churning curd to remove butter, leaving behind a tangy liquid. It is lighter, easier to digest, and enriched with lactic acid. Benefits of Buttermilk: ...