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Related to Cultured buttermilk: Butter milk


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.


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


(ˈbʌt ərˌmɪlk)

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.


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.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.Buttermilk - residue from making butter from sour raw milkbuttermilk - residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture
milk - a white nutritious liquid secreted by mammals and used as food by human beings


[ˈbʌtəmɪlk] Nsuero m de leche, suero m de manteca


[ˈbʌtərmɪlk] nbabeurre m


[ˈbʌtəˌmɪlk] nlatticello
References in periodicals archive ?
They then discuss the manufacture of cultured buttermilk, cultured/sour cream, and other fermented and culture-containing milks, and health benefits like functional foods and disease prevention.
But if you're just using a little bit, it's probably easier to use cultured buttermilk from the grocery store.
Ingredients 75g breadcrumbs 20g pack fresh flat-leaf parsley, chopped 15g pack fresh rosemary leaves, chopped 284ml pot St Ivel cultured buttermilk 2 tbsp clear honey 2 tbsp wholegrain mustard 4 chicken breast fillets, each cut into 3 long strips 2 tsp cornflour Method Preheat the oven to 200C, gas mark 6.