Originally, buttermilk referred to the thin liquid left over from churning butter from cultured or fermented cream. Traditionally, before the advent of homogenization, the milk was left to sit for … See more

Commercially available cultured buttermilk is milk that has been pasteurized and homogenized, and then inoculated with a culture of Lactococcus lactis or Lactobacillus bulgaricus See more

Commercially produced buttermilk is comparable to regular milk in terms of food energy and fat. One cup (237 mL) of whole milk contains 660 … See more

• Making cultured buttermilk See more

Acidified buttermilk is a substitute made by adding a food-grade acid, such as white vinegar or lemon juice, to milk. It can be produced by mixing 1 tablespoon (0.5 US fluid ounces, 15 ml) of acid with 1 cup (8 US fluid ounces, 240 ml) of milk and letting it sit until it curdles … See more

• Butterfat, the fatty portion from which butter is made
• Creole cream cheese, traditional Louisiana cheese made from buttermilk
• List of dairy products
• Ranch dressing, a buttermilk-based salad dressing See more