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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.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
(Cookery) the sourish liquid remaining after the butter has been separated from milk, often used for making scones and soda bread
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
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.
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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.
1001 Words and Phrases You Never Knew You Didn’t Know by W.R. Runyan Copyright © 2011 by W.R. Runyan
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|Noun||1.||buttermilk - 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
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005
buttermilk[ˈbʌtərmɪlk] n → babeurre m
Collins English/French Electronic Resource. © HarperCollins Publishers 2005
buttermilk[ˈbʌtəˌmɪlk] n → latticello
Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995