The liquid left after the separation of butter from milk or cream. It contains 2% fat. Cultured buttermilk is made by adding streptococci to milk to give it a sour flavor.
The residual liquid that persists after the process of churning sweet or sour milk or cream, which causes the separation of butter from it.
Buttermilk is a liquid that remains after the cream has been used for making butter. It is composed of water, mineral salts, protein, and milk sugar, and its sour taste is the result of lactic acid. Buttermilk is a versatile ingredient that can be used in a variety of culinary applications, including baking and cooking. It is a popular ingredient for making pancakes, biscuits, and other baked goods, as it adds a tangy flavor and tender texture. Additionally, buttermilk is a good source of nutrients, including protein and calcium.
Milk left behind after the process of churning butter.