The milk that remains after the butter is separated from the cream.
Composed of skim milk and bacterial cultures; contains no butter. It gives a rich, tangy flavour to baked goods. Derives its name from its history as a by-product of butter. Method of production is similar to yogurt and sour cream.
Buttermilk is the low-fat liquid left after the cream has been removed when making butter. Commercialised buttermilk is made from skimmed milk and milk powder and is cultured in the same way as yoghurt.
A sour milk that is made by adding microorganisms to whole milk.
The liquid remaining after cream is curdled and churned to make butter - similar to whey.
residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture
Cultured pasteurised milk, midly acidic with a creamy flavour and thick consistency.
Residual liquid after conversion of cream to butter.
This is the liquid remaining after butter has been churned from cream. Buttermilk is also made from pasteurised skimmed milk to which a culture of lactic acid bacteria is added. Commercial buttermilk may have added cream or butter particles. Uses: Buttermilk has acid properties and is often used in scone making. To store: Refrigerated, this should keep at least a week.
A specialty milk richer in fats and emollients than whole cow's milk. For centuries milk has been used as a natural, soothing skin cleaner and skin softener.
Originally a by-product of butter making, buttermilk is commercially produced by adding lactic acid culture to skimmed or partially skimmed milk.
In earlier times, the tangy, butter-flecked liquid was left over after whole milk had been churned to make butter. Todayâ€™s buttermilk is a cultured form made by adding lactic-acid bacteria to low-fat or nonfat milk.
A slightly acid liquid left after churning butter. Used in Chandler's Soaps products.
Long ago, buttermilk was the liquid that was left after the butter was churned. Now it is made by adding special bacteria to nonfat or lowfat milk. Sometimes, small amounts of butter is added to give it an "authentic" look.
Buttermilk is made by adding a culture to whole or skim milk, giving it a thicker texture and a slightly tangy flavor.
The liquid which remains after churning butter from cultured cream. The liquid remaining after churning sweet cream is sweet cream buttermilk. Also a cultured skim milk.
1. Fresh, pasteurized skim or lowfat cow's milk cultured (soured) with Streptococcus lactis bacteria; also known as cultured buttermilk. 2. Traditionally, the liquid remaining after the cream was churned into butter.
Buttermilk is the liquid left over after producing butter from full-cream milk during the churning process. It has a slightly sour taste. It is quite popular as a refreshment in Northern Europe and South Asia, particularly in Afghanistan, Punjabi and the Pashtoon belt in Pakistan and in India.