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buttermilk |
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buttermilk 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. buttermilk residual fluid after removal of fat from milk in butter manufacture; a protein-rich supplement fed to pigs. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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