Buttermilk

Another name for buttermilk is "cultured buttermilk," which refers to the fermented dairy product commonly used in cooking and baking. Traditionally, buttermilk was the liquid left after churning butter from cream. In modern usage, it often refers to the cultured version produced by adding specific bacteria to low-fat milk or non-fat milk.

Buttermilk typically contains about 8 grams of protein per cup (approximately 240 ml). The protein content can vary slightly depending on the brand and whether it's low-fat or full-fat buttermilk. It's a good source of protein while being lower in fat compared to whole milk. Additionally, buttermilk is rich in probiotics, which can be beneficial for gut health.

Yes but once it's been frozen it's only suitable for baking or cooking, is not very drinkable after being frozen.

Buttermilk is lower in fat and calories than regular milk because the fat from buttermilk has already been removed to make butter. It is high in potassium, vitamin B12 and calcium. Buttermilk is more easily digestible than whole milk and it also contains more lactic acid than skim milk. Due to being more easily digestible (a result of the bacteria added to the milk), protein and calcium can be taken up more easily by the body. There are 99 kilocalories and 2.2 grams of fat in one cup of buttermilk (fat content may be different with some buttermilk brands), as opposed to whole milk that has 157 kilocalories and 8.9 grams of fat.

Buttermilk in Spanish is suero de leche, (Serum of milk).

probably 1cup

= Elements symbol of butter milk powder? =