buttermilk
UK: ˈbʌtəmɪlk | US: ˈbʌtərmɪlk
n. A slightly sour liquid left after churning butter from cream, often used in cooking or as a beverage.
n. (Modern usage) A cultured dairy drink similar to traditional buttermilk, made by fermenting milk with bacteria.
The word "buttermilk" is a straightforward compound of "butter" and "milk," reflecting its origin as the residual liquid after butter production. Historically, butter was made by churning cream, leaving behind this tangy, thin liquid. Over time, the term expanded to include cultured versions, which mimic the flavor and texture of traditional buttermilk through fermentation. The logic is literal: it is the "milk" left after making "butter."
She used buttermilk to make the pancakes extra fluffy.
Traditional buttermilk has a slightly sour taste due to natural fermentation.
The recipe calls for buttermilk, but you can substitute it with milk and lemon juice.
He enjoys drinking cold buttermilk on hot summer days.
Buttermilk is a key ingredient in Southern-style fried chicken.