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)