buttermilk

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Related to Cultured buttermilk: Butter milk

but·ter·milk

(bŭt'ĕr-milk),
The fluid containing casein and lactic acid, left after the process of making butter.

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

(bŭt′ĕr-mĭlk″)
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.

buttermilk

residual fluid after removal of fat from milk in butter manufacture; a protein-rich supplement fed to pigs.
References in periodicals archive ?
Add one cup of starter (either cultured buttermilk or sour milk that still tastes good).
1 gallon milk 1/2 cup cultured buttermilk 1/4 teaspoon liquid rennet 1/4 cup cool water
This is nothing like the cultured buttermilk we know as buttermilk.