buttermilk

noun

but·​ter·​milk ˈbə-tər-ˌmilk 

1

: the liquid left after butter has been churned from milk or cream

2

: cultured milk made by the addition of suitable bacteria to sweet milk

Examples of buttermilk in a Sentence

Recent Examples on the Web

Modern, cakey cornbread didn't pop-up until the 19th century when key ingredients like baking soda and buttermilk were used. —Elizabeth Gamillo, Discover Magazine, 15 Nov. 2023

For a hint of tang, try customizing this side dish recipe with buttermilk instead of regular milk. —Karla Walsh, Better Homes & Gardens, 9 Nov. 2023

In a medium bowl, whisk together the buttermilk, butter, hot sauce, onion, and ¼ cup of water. —Saveur Editors, Saveur, 26 Oct. 2023

In a separate bowl, combine buttermilk, mustard and eggs. —Caron Golden, San Diego Union-Tribune, 18 Oct. 2023

Check into The Breakers Palm Beach to celebrate the season with holiday tea (complete with buttermilk scones heaped in Devonshire cream and rose petal jam), special multicourse prix fixe menus, Christmas Day brunch, and a New Year’s Eve celebration. —Teresa Bergen, Travel + Leisure, 14 Oct. 2023

Here, after pulverizing them in the food processor along with garlic and scallions, they get mixed with buttermilk and sour cream and then seasoned (heavily, as the cold will dull the flavors) and chilled. —Julie Giuffrida, Los Angeles Times, 8 Oct. 2023

This pie gets its signature tang from buttermilk, a splash of lemon juice, and a hint of vanilla. —Jenna Sims, Southern Living, 2 Nov. 2023

Using a spoon, stir the buttermilk mixture into the flour mixture. —Saveur Editors, Saveur, 26 Oct. 2023

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Word History

First Known Use

15th century, in the meaning defined at sense 1

Kids Definition

buttermilk

noun

but·​ter·​milk ˈbət-ər-ˌmilk 

1

: the liquid left after the butterfat has been churned from milk or cream

2

: milk from which all or part of the cream has been removed and which has been soured by adding certain bacteria

Medical Definition

buttermilk

noun

but·​ter·​milk ˈbət-ər-ˌmilk 

1

: the liquid left after butter has been churned from milk or cream

2

: cultured milk made by the addition of suitable bacteria to sweet milk