Nonfat buttermilk

Non-fat buttermilk is a clear, slightly yellowish liquid obtained as a byproduct of cheese production. It is the whey that remains after the curds are separated and the fat is removed from the milk, so it contains almost no fat. This ingredient is valued in cooking for its light texture and its acidic, refreshing flavor, in addition to providing pleasant moisture and softness to breads, pastries, and other preparations.

Non-fat buttermilk has its origins in the European cheese-making tradition, although its use has spread worldwide in the food industry and in home recipes. It is frequently used in the preparation of breads, cakes, creams, and dressings, thanks to its ability to improve texture and preserve the freshness of food.

Regarding its properties, it is rich in high-quality proteins, minerals such as calcium, and B vitamins, in addition to having low caloric content and being practically fat-free. These characteristics make it ideal for healthy recipes and for people looking to reduce their fat intake without sacrificing flavor and texture.

In the Hispanic world, non-fat buttermilk may also be known as agua de queso, suero descremado, or simply suero de leche, depending on the country and culinary context.