buttermilk

but·ter·milk

B0582400 (bŭt′ər-mĭlk′)n.1. The liquid, usually either naturally soured or cultured with acid-producing bacteria, that remains after the butterfat has been removed from cream by churning.2. A sour milk made by culturing usually skim milk with acid-producing bacteria.

buttermilk

(ˈbʌtəˌmɪlk) n (Cookery) the sourish liquid remaining after the butter has been separated from milk, often used for making scones and soda bread

but•ter•milk

(ˈbʌt ərˌmɪlk)

n. 1. the acidulous liquid remaining after butter has been separated from milk or cream. 2. a similar liquid made by adding a bacterial culture to whole or skim milk. [1520–30]

Buttermilk

Originally, the liquid remaining after butter churning. Since butter is no longer mostly made at home, buttermilk is usually bought, and is directly made by the addition of an appropriate bacteria to sweet milk.

Thesaurus

Noun

1.

buttermilk - residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culturemilk - a white nutritious liquid secreted by mammals and used as food by human beings

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