{"id":158784,"date":"2022-05-12T05:41:05","date_gmt":"2022-05-12T05:41:05","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=158784"},"modified":"2023-09-28T07:35:22","modified_gmt":"2023-09-28T07:35:22","slug":"buttermilk","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/buttermilk\/","title":{"rendered":"Buttermilk"},"content":{"rendered":"<p>The liquid left after the separation of butter from milk or cream. It contains 2% fat. Cultured buttermilk is made by adding streptococci to milk to give it a sour flavor.<\/p>\n<hr \/>\n<p>The residual liquid that persists after the process of churning sweet or sour milk or cream, which causes the separation of butter from it.<\/p>\n<hr \/>\n<p>Buttermilk is a liquid that remains after the cream has been used for making butter. It is composed of water, mineral salts, protein, and milk sugar, and its sour taste is the result of lactic acid. Buttermilk is a versatile ingredient that can be used in a variety of culinary applications, including baking and cooking. It is a popular ingredient for making pancakes, biscuits, and other baked goods, as it adds a tangy flavor and tender texture. Additionally, buttermilk is a good source of nutrients, including protein and calcium.<\/p>\n<hr \/>\n<div class=\"group w-full text-token-text-primary border-b border-black\/10 gizmo:border-0 dark:border-gray-900\/50 gizmo:dark:border-0 bg-gray-50 gizmo:bg-transparent dark:bg-[#444654] gizmo:dark:bg-transparent sm:AIPRM__conversation__response\" data-testid=\"conversation-turn-25\">\n<div class=\"p-4 justify-center text-base md:gap-6 md:py-6 m-auto\">\n<div class=\"flex flex-1 gap-4 text-base mx-auto md:gap-6 gizmo:gap-3 gizmo:md:px-5 gizmo:lg:px-1 gizmo:xl:px-5 md:max-w-2xl lg:max-w-[38rem] gizmo:md:max-w-3xl gizmo:lg:max-w-[40rem] gizmo:xl:max-w-[48rem] xl:max-w-3xl }\">\n<div class=\"relative flex w-[calc(100%-50px)] flex-col gap-1 gizmo:w-full md:gap-3 lg:w-[calc(100%-115px)] agent-turn\">\n<div class=\"flex flex-grow flex-col gap-3 max-w-full\">\n<div class=\"min-h-[20px] flex flex-col items-start gap-3 overflow-x-auto whitespace-pre-wrap break-words\">\n<div class=\"markdown prose w-full break-words dark:prose-invert light AIPRM__conversation__response\">\n<p>Milk left behind after the process of churning butter.<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The liquid left after the separation of butter from milk or cream. It contains 2% fat. Cultured buttermilk is made by adding streptococci to milk to give it a sour flavor. The residual liquid that persists after the process of churning sweet or sour milk or cream, which causes the separation of butter from it. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-158784","post","type-post","status-publish","format-standard","hentry","category-b"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Buttermilk - Definition of Buttermilk<\/title>\n<meta name=\"description\" content=\"The liquid left after the separation of butter from milk or cream. It contains 2% fat. Cultured buttermilk is made by adding streptococci to milk to give it a sour flavor.The residual liquid that persists after the process of churning sweet or sour milk or cream, which causes the separation of butter from it.Buttermilk is a liquid that remains after the cream has been used for making butter. It is composed of water, mineral salts, protein, and milk sugar, and its sour taste is the result of lactic acid. Buttermilk is a versatile ingredient that can be used in a variety of culinary applications, including baking and cooking. It is a popular ingredient for making pancakes, biscuits, and other baked goods, as it adds a tangy flavor and tender texture. Additionally, buttermilk is a good source of nutrients, including protein and calcium.Milk left behind after the process of churning butter.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.healthbenefitstimes.com\/glossary\/buttermilk\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Buttermilk - Definition of Buttermilk\" \/>\n<meta property=\"og:description\" content=\"The liquid left after the separation of butter from milk or cream. It contains 2% fat. Cultured buttermilk is made by adding streptococci to milk to give it a sour flavor.The residual liquid that persists after the process of churning sweet or sour milk or cream, which causes the separation of butter from it.Buttermilk is a liquid that remains after the cream has been used for making butter. It is composed of water, mineral salts, protein, and milk sugar, and its sour taste is the result of lactic acid. Buttermilk is a versatile ingredient that can be used in a variety of culinary applications, including baking and cooking. It is a popular ingredient for making pancakes, biscuits, and other baked goods, as it adds a tangy flavor and tender texture. Additionally, buttermilk is a good source of nutrients, including protein and calcium.Milk left behind after the process of churning butter.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.healthbenefitstimes.com\/glossary\/buttermilk\/\" \/>\n<meta property=\"og:site_name\" content=\"Glossary\" \/>\n<meta property=\"article:published_time\" content=\"2022-05-12T05:41:05+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-09-28T07:35:22+00:00\" \/>\n<meta name=\"author\" content=\"Glossary\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Glossary\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/buttermilk\/\",\"url\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/buttermilk\/\",\"name\":\"Buttermilk - Definition of Buttermilk\",\"isPartOf\":{\"@id\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/#website\"},\"datePublished\":\"2022-05-12T05:41:05+00:00\",\"dateModified\":\"2023-09-28T07:35:22+00:00\",\"author\":{\"@id\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/#\/schema\/person\/ccfef987a4882e6356ae6d77d33e74c5\"},\"description\":\"The liquid left after the separation of butter from milk or cream. 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