buttermilk(redirected from Butter milk)
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The fluid containing casein and lactic acid, left after the process of making butter.
Etymology: Gk, boutyron, butter; AS, meoluc
1 the slightly sour tasting liquid remaining after the solids in cream have been churned into butter. It is nearly fat free and is nutritionally comparable to whole milk.
2 cultured milk made by the addition of certain organisms to fat-free milk.
The liquid left after the separation of butter from milk or cream. It contains 2% fat. Cultured buttermilk is made by adding streptococci to milk to give it a sour flavor.
residual fluid after removal of fat from milk in butter manufacture; a protein-rich supplement fed to pigs.