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[buht-er-milk] /ˈbʌt ərˌmɪlk/
the more or less acidulous liquid remaining after butter has been separated from milk or cream.
a similar liquid made from whole or skim milk with the addition of a bacterial culture.
1520-30; butter + milk Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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British Dictionary definitions for butter-milk


the sourish liquid remaining after the butter has been separated from milk, often used for making scones and soda bread
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for butter-milk
1520s, from butter + milk. Deceptively named, it is what remains after the butter has been churned out.
Online Etymology Dictionary, © 2010 Douglas Harper
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Encyclopedia Article for butter-milk


the fluid remaining when the fat is removed by churning cream into butter. It was formerly used as a beverage, but today it is mostly condensed or dried for use in the baking and frozen desserts industry. It has been replaced as a beverage by cultured buttermilk, which is prepared from skim or low-fat milk by fermentation with bacteria that produces lactic acid. The resulting product is thicker than traditional buttermilk but is similar to it in other respects.

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Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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