Buttermilk is not the high fat product you might think according to Shira Isenberg at Livestrong.com. So our recipe (see the end of the post) is not taboo for dieters as you might first think when you hear ‘buttermilk’. It is also filling so can be used to replace a meal.

Buttermilk is high in calcium and Riboflavin, an important B vitamin that converts food into energy. It is a good source of protein and, because it is fermented, it is a probiotic food containing live micro-organisms providing healthy bacteria for the gut.

Shira says …

Although its name implies that it is high in fat, buttermilk contains no butter and is traditionally low in fat. According to the California Milk Advisory Board, the name “buttermilk” stems from the original method of making buttermilk: buttermilk was the milk left over after churning butter. Today dairy producers create buttermilk from pasteurized milk by adding bacteria to culture (ferment) it. Therefore its nutritional profile is similar to regular milk.

Please turn to the Next Page for the recipe …

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