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.