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buttermilk

[buht-er-milk] /ˈbʌt ərˌmɪlk/
noun
1.
the more or less acidulous liquid remaining after butter has been separated from milk or cream.
2.
a similar liquid made from whole or skim milk with the addition of a bacterial culture.
Origin
1520-1530
1520-30; butter + milk
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples for buttermilk
  • Its light flesh cooks up in about five minutes and makes exquisite buttermilk biscuits.
  • buttermilk, with its ample greens and innovative ski school, is perfect for beginners.
  • He drank a dish of cream from time to time, but he believed that whey and buttermilk had purgative effects.
  • buttermilk is virtually without fat and is deliciously refreshing.
  • In a measuring cup, mix together the buttermilk and olive oil.
  • It featured thickly-cut croutons and sliced radishes and was drenched in a creamy, garlicky buttermilk dressing.
  • Vanilla buttermilk cake topped with coffee frosting, cocoa powder, and chocolate jimmies.
  • Try the old-fashioned buttermilk cake doughnuts, which are rolled and cut out by hand.
  • Suitable for soaking in buttermilk, breading, then frying.
  • buttermilk is becoming a favorite bar-room drink in some parts of the country.
British Dictionary definitions for buttermilk

buttermilk

/ˈbʌtəˌmɪlk/
noun
1.
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 buttermilk
buttermilk
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 buttermilk

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.

Learn more about buttermilk with a free trial on Britannica.com
Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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