Cultured Reduced Fat Milk
Standard cultured dairy product. Lower fat than whole cultured milk; may contain live and active cultures.
What it is
Reduced-fat milk (typically 2% milkfat) that has been fermented with lactic acid bacteria cultures, producing a thicker, tangier dairy product similar to buttermilk or kefir base.
Provides tangy flavor, thickness, and acidity to baked goods, dressings, and dairy products; live cultures may be present.
What regulators actually say
"Cultured milk is the food produced by culturing one or more of the optional dairy ingredients specified in paragraph (c) of this section with a characterizing microbial culture."
Regulatory status
United States — FDA
Standard of identity for cultured milks in 21 CFR 131.112
European Union — EFSA
Permitted under EU dairy regulations
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