buttermilk


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but·ter·milk

 (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.
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
Translations
kirnupiimäpiimä
író

buttermilk

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

buttermilk

[ˈbʌtərmɪlk] nbabeurre m

buttermilk

[ˈbʌtəˌmɪlk] nlatticello
References in classic literature ?
On the tray was a bottle of herb wine, different kinds of vodka, pickled mushrooms, rye cakes made with buttermilk, honey in the comb, still mead and sparkling mead, apples, nuts (raw and roasted), and nut-and-honey sweets.
Natasha ate of everything and thought she had never seen or eaten such buttermilk cakes, such aromatic jam, such honey-and-nut sweets, or such a chicken anywhere.
One afternoon Antonia and her father came over to our house to get buttermilk, and lingered, as they usually did, until the sun was low.
P'raps tha' art a young 'un, after all, an' p'raps tha's got child's blood in thy veins instead of sour buttermilk. Tha's skipped red into thy cheeks as sure as my name's Ben Weatherstaff.
A great grease-spot, redolent of manures and buttermilk! Under a high state of cultivation, being manured with the hearts and brains of men!
My Jamie was fair daft on buttermilk, he would drunk ut tull, oz he said humself, hus back teeth was awash.
I hadn't had a bite to eat since yesterday, so Jim he got out some corn-dodgers and buttermilk, and pork and cabbage and greens -- there ain't nothing in the world so good when it's cooked right -- and whilst I eat my supper we talked and had a good time.
What you'll need For your FALAFEL MIX - 800g of tinned butterbeans 80g of sieved plain flour 1 large egg beaten 1.5tsp of salt 1/2tsp of cracked black pepper The zest of two limes 1tsp of ground cumin 1tsp smoked paprika 20g of roughly chopped fresh coriander For your buttermilk dip - 200ml of buttermilk 1 whole fresh chilli, sliced thinly and deseeded The juice of one whole lemon 10g of mint 1/2tsp of salt What to do Take half of the tinned butterbeans and puree finely in food processor until a paste, after rinsing and draining.
Ingredients 40g honey, 150g mixed dried fruit, 300g self-raising flour, plus extra for dusting, large pinch of fine sea salt, 200ml buttermilk, 2tbsp olive oil.
These rusks are exclusively baked for Woolworths by people from the community in the heart of the Boland, using locally sourced stoneground flour, buttermilk and free range eggs.