BUTTERMILK Meaning and
Definition
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Buttermilk is a fermented dairy product that is traditionally produced from the liquid left behind after churning butter from cream. It is a thick, creamy, and tangy beverage that carries a distinct sour taste and smell. It is commonly used as an ingredient in various culinary applications and is known for its versatility and unique flavor profile.
In terms of its composition, buttermilk typically contains lactic acid, which is responsible for its characteristic tanginess. It also contains milk proteins, vitamins, minerals, and traces of butterfat. However, modern commercial production of buttermilk may involve the use of skim milk and added cultures to accelerate the fermentation process.
Due to its acidity and naturally occurring cultures, buttermilk is often used as a leavening agent in baking. It interacts with baking soda or baking powder, creating carbon dioxide gas, and helping to lighten and tenderize baked goods like pancakes, biscuits, and cakes. Additionally, its creamy texture and tangy taste make it a popular ingredient in salad dressings, marinades, and dips.
Buttermilk also offers potential health benefits. It is rich in beneficial bacteria, vitamins, and minerals, which may contribute to a healthy gut and improved digestion. Additionally, it is lower in fat and calories compared to regular milk, making it a suitable option for those watching their weight or on a reduced-fat diet.
Overall, buttermilk's unique flavor and culinary properties make it a versatile ingredient deserving of a place in various dishes and recipes.
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The fluid containing casein and lactic acid, left after the process of making butter; also an artificial product obtained by the cultivation of lactic-acid bacilli in cow's milk.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
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The milk left after the butter has been separated.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
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Other Common Misspellings for BUTTERMILK
Etymology of BUTTERMILK
The word "buttermilk" comes from Old English "butere" meaning butter, and "milc" meaning milk. It originally referred to the liquid left behind after butter was churned from cream. The term has remained relatively unchanged throughout the centuries, with "buttermilk" continuing to be used to describe cultured or fermented milk.
Similar spelling words for BUTTERMILK
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