from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. The sour liquid that remains after the butterfat has been removed from whole milk or cream by churning.
  • n. A cultured sour milk made by adding certain microorganisms to sweet milk.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. The liquid left over after producing butter from full cream milk by the churning process, also called traditional buttermilk.
  • n. Cultured buttermilk, a fermented dairy product produced from cow's milk, with a characteristically sour taste.

from the GNU version of the Collaborative International Dictionary of English

  • n. The milk that remains after the butter is separated from the cream.

from The Century Dictionary and Cyclopedia

  • n. The liquid that remains after the butter is separated from milk. It has a pleasant acidulous taste. Also called churn-milk.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture


butter +‎ milk (Wiktionary)



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