the.com/buttermilk
the leftover liquid that turned into a flavor everyone now pays extra for
means The slightly tangy liquid left over after churning cream into butter, now more commonly a cultured milk drink used in baking and cooking.
from A plain English compound, exactly what it says: 'butter' plus 'milk,' the milk that remains once the butter has been churned out. 'Butter' itself traces back through Old English 'butere' to Latin 'butyrum' and ultimately Greek 'boutyron' — often read as 'cow-cheese,' from 'bous' (ox/cow) plus 'tyros' (cheese), though some suspect the Greeks borrowed the word from another tongue and dressed it up to sound familiar.
- not buttery
- Modern buttermilk is cultured milk, not butter runoff
- tenderizer
- Its acid breaks down proteins, making fried chicken juicy
- original version
- True buttermilk is the liquid left after churning butter
- rises dough
- Reacts with baking soda for fluffy pancakes
- shelf survivor
- Acidity lets it outlast regular milk in the fridge
traditional irish buttermilk — the liquid byproduct left after churning butter, still produced in ireland and used in traditional baking
american cultured buttermilk — fermented dairy product developed in the us by adding lactic acid cultures to milk, common in southern cooking since the 1900s
bangladeshi ghol — thin buttermilk-like drink made from yogurt whey in bangladesh, consumed as a cooling beverage in summer