Buttermilk
the more or less acidulous liquid remaining after butter has been separated from milk or cream.
a similar liquid made from whole or skim milk with the addition of a bacterial culture.
Contemporary Examples
Valentine’s Day Cocktail Recipes to Fall in Love With Alie Ward, Georgia Hardstark February 8, 2011
Cat Cora’s Valentine’s Day Menu for Single People Cat Cora February 12, 2014
Make Carla Hall’s Crispy Shallot Green Bean Casserole Carla Hall December 26, 2014
Celeb Chefs’ Favorite BBQ Recipes Jacquelynn D. Powers June 30, 2011
Dinner at Nitehawk Cinema: ‘Christmas Vacation’ and a Beer in a Pear Tree Rich Goldstein December 11, 2014
Historical Examples
Capturing a Locomotive William Pittenger
Modern Painters Volume I (of V) John Ruskin
The Best Short Stories of 1919 Various
The Cook and Housekeeper’s Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Mary Eaton
An Artilleryman’s Diary Jenkin Lloyd Jones
noun
the sourish liquid remaining after the butter has been separated from milk, often used for making scones and soda bread
n.
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- Butternut
Also called white walnut. the edible oily nut of an American tree, Juglans cinerea, of the walnut family. the tree itself. the light-brown wood of this tree, used for making furniture. the light-brown color resulting from a dye made from this tree. U.S. History. a Confederate soldier or partisan, especially one whose uniform was dyed […]
- Butterpaste
a mixture of flour and butter kneaded together, used as a thickening for sauces.
- Butter-sauce
a sauce made of melted butter, often diluted with water, sometimes thickened with flour or egg yolk, or both, and seasoned with lemon juice.