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Buttermilk is one among the fermented dairy products produced in India, known for it's cooling, refreshing, thirst-quenching, delicious, nutritive and digestive properties. According to Mathur (1991), the preparation of buttermilk dates back to Paleolithic and Neolithic age. It is a popularly known cultured milk beverage prepared with different variations in different parts of the country. Buttermilk prepared traditionally is considered beneficial to health as it contains probiotic microbes and is sometimes referred to as "Grandma's probiotic". The probiotic nature of buttermilk is beneficial to the gut and improves immunity when taken regularly. Besides, buttermilk also contains many vitamins, minerals like calcium, potassium and phosphorus which help in improving the health status of patients. considering the health benefits and commercial potential of buttermilk, the dairy industry also started commercial production of buttermilk with uniform quality and longer shelf life. Hence, no detailed research studies have been conducted so far, on the production of buttermilk and its value addition as for the reported literature to date.