Buttermilk

No. Buttermilk presents a low risk when safely prepared for a child’s age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, prepare and serve buttermilk in an age-appropriate way as described in the How to Serve section. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

Yes. Buttermilk is often made from cow’s milk, which is a common food allergen in young children, with dairy accounting for about one-fifth of all childhood food allergies in the U.S. Keep in mind that dairy products from ruminants such as sheep, goat, and buffalo may provoke similar allergic reactions to cow’s milk dairy products. If baby is allergic to dairy, know that it is an allergy that often disappears with time. Research shows that the majority of children with cow's milk allergy will outgrow it by age 6, and many babies with milder symptoms of milk protein allergy (which can show up as painless blood in stool) are able to successfully reintroduce cow's milk as early as their first birthday, with the guidance of their doctors.

Milk and other dairy products are a known cause of food protein-induced enterocolitis syndrome, also known as FPIES. FPIES is a delayed allergy to food protein which causes the sudden onset of repetitive vomiting and diarrhea to begin a few hours after ingestion of the food trigger. Left untreated, the reaction can result in significant dehydration. Thankfully, like other forms of milk allergy, FPIES that presents early in life is generally outgrown by the time the child has reached 3-5 years of age.

Lactose intolerance can sometimes be mistaken for an allergy, since it can result in bloating, gas, diarrhea, nausea, and other discomfort, but it is actually a condition when the body has a hard time processing lactose, the sugar that is naturally present in milk. For those with older children who are lactose intolerant (keep in mind this is uncommon for infants and toddlers), some good news: for some, buttermilk can be better tolerated than regular milk because it has lower lactose content than milk, but for those who are highly sensitive to lactose, buttermilk may not be tolerated. Be sure to connect with an appropriate pediatric health care professional for any questions about lactose intolerance and know there are many lactose-free dairy foods available.

If you suspect a child may be allergic to dairy products, consult an allergist before introducing buttermilk. Based on a child’s risk factors and history, an allergist may recommend allergy testing, or may instead advise dairy product introduction under medical supervision in the office. If the risk is low, you may be advised to go ahead and introduce buttermilk in the home setting. As with all common allergens, start by serving a small quantity on its own for the first few servings, and if there is no adverse reaction, gradually increase the quantity over future servings.

Yes, as an ingredient in solid food. Wait until 12 months of age to serve buttermilk as a drink. Babies should not be given buttermilk (or any style of cow’s milk) as a drink until around 12 months of age to avoid displacing consumption of breast milk or formula, which are nutritionally complete for babies.

Buttermilk is rich in protein and fat which are the building blocks for baby’s growth and development. It’s also packed with key nutrients such as calcium, zinc, choline, and omega-3 fatty acids, as well as vitamins A, B6, B12, and D. Together, these nutrients work together to support baby’s bone development; eye, skin, and immune health; energy, and much more. Plus, depending on how it is made, buttermilk can contain probiotics that help support baby’s developing gut microbiome. Choose pasteurized buttermilk to minimize the risk of foodborne illness.

There is no age at which consuming raw milk products, including buttermilk, is without risk, so whether or when to serve them is a personal decision for which you must make an informed decision in the context of your child. Raw milk can harbor pathogenic bacteria and other potential contaminants that can increase the risk of foodborne illnesses, with more risk of severe symptoms in babies. Pasteurization—the process of heating a food to a certain temperature to kill bacteria—reduces the risk of foodborne illness and thus makes food safer to eat. For these reasons and more, many medical organizations recommend pasteurized milk for human consumption.