Buttermilk is a tangy, cultured dairy drink that provides calcium, protein, and vitamin A. It's a refreshing, nutrient-rich beverage that fits easily into a balanced pregnancy diet.
Why it's good in pregnancy
The calcium in buttermilk supports your baby's developing bones and teeth while helping maintain your own bone density. Its protein contributes to your baby's tissue growth, and vitamin A supports healthy vision and organ development. B vitamins in buttermilk also assist with energy metabolism during pregnancy.
Key nutrients
CalciumSupports your baby's bone and teeth development while protecting your own bone health.
ProteinProvides essential amino acids for your baby's growth.
Vitamin AContributes to healthy vision and organ development.
B VitaminsSupports energy metabolism throughout pregnancy.
Serving ideas
Use as a base for pancakes or waffles
Blend into smoothies
Add to mashed potatoes for creaminess
Use in salad dressings
Marinate fully cooked meats before grilling
Drink chilled as a refreshing beverage
Safety
Choose pasteurized.
Choose pasteurized buttermilk, which is standard in most store-bought products, and check the label to confirm. Store buttermilk in the refrigerator and use by the printed date, discarding it if it develops an off smell or texture beyond its normal tang. Shake well before use if separation occurs, and avoid leaving it out at room temperature for extended periods. Wash hands and any containers used for pouring to keep the product fresh.
Common questions
Is buttermilk the same as regular milk during pregnancy?Buttermilk is cultured and tangier than regular milk but offers similar calcium and protein benefits, and is safe when pasteurized.
Can buttermilk help with pregnancy heartburn?Some people find cultured dairy soothing, though effects vary; check with your healthcare provider if heartburn persists.
Is it safe to drink buttermilk daily during pregnancy?Yes, pasteurized buttermilk in moderate daily amounts fits well into a balanced pregnancy diet.
Did you know?
Traditional buttermilk was originally the liquid left over from churning butter, though most modern buttermilk is cultured separately.
Its tangy flavor comes from beneficial bacteria that ferment the milk.
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