Buttermilk

ahd-5
  • noun. The sour liquid that remains after the butterfat has been removed from whole milk or cream by churning.
  • noun. A cultured sour milk made by adding certain microorganisms to sweet milk.
    • The Century Dictionary and Cyclopedia
  • noun. The liquid that remains after the butter is separated from milk. It has a pleasant acidulous taste. Also called churn-milk.
    • the GNU version of the Collaborative International Dictionary of English
  • noun. The milk that remains after the butter is separated from the cream.
    • Wiktionary, Creative Commons Attribution/Share-Alike License
  • noun. The liquid left over after producing butter from full cream milk by the churning process, also called traditional buttermilk.
  • noun. Cultured buttermilk, a fermented dairy product produced from cow's milk, with a characteristically sour taste.
    • WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
  • noun. residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture
    • Word Usage
    "The thing about the buttermilk is that it really tenderises the chicken."
    cross-reference
    curd  milk  whey  yoghurt  
    Hypernym
    Words that are more generic or abstract
    milk  
    Same Context
    Words that are found in similar contexts
    bourbon  broth  claret  cocoa  curd  
    Disclaimer: This site has been created by RJ Softwares and is part of the Lexulous & Wordscraper games.