Buttermilk is a tangy, slightly thick dairy product traditionally made from the liquid left after churning cream to make butter. It has a lower fat content than regular milk and is often used in cooking and baking to add moisture and flavor. Buttermilk is rich in probiotics, which can be beneficial for gut health. Today, buttermilk is commonly produced by adding cultures to low-fat or non-fat milk, creating a similar taste and texture to traditional buttermilk. It is a key ingredient in many recipes, including pancakes, biscuits, and salad dressings, enhancing both taste and tenderness in baked goods.