Online Google Dictionary

buttermilk 中文解釋 wordnet sense Collocation Usage Collins Definition
Noun
/ˈbətərˌmilk/,
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The slightly sour liquid left after butter has been churned, used in baking or consumed as a drink,
  1. The slightly sour liquid left after butter has been churned, used in baking or consumed as a drink

  2. A pale yellow color (used esp. to describe paint or wallpaper)
    • - buttermilk paintwork
  1. residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture
  2. Buttermilk (1941-1972) was a light buckskin Quarter Horse with dark points. He appeared in numerous American Western films with his owner/rider, cowgirl star Dale Evans.
  3. Buttermilk Ski Area is the easiest skiing mountain in Aspen, Colorado. Buttermilk has also been the host to the ESPN Winter X-games multiple times. It is also home to one of the best ski schools and children's programs in the United States. ...
  4. (The Buttermilks) The Buttermilks, or Buttermilk Country, is a well known bouldering destination. It comprises the western edge of the Owens Valley near Bishop, California, in the eastern foothills of the Sierra Nevada.
  5. The liquid left over after producing butter from full cream milk by the churning process, also called traditional buttermilk; Cultured buttermilk, a fermented dairy product produced from cow's milk, with a characteristically sour taste
  6. A dairy liquid with a slightly sour taste similar to yogurt.
  7. Drinking buttermilk, denotes sorrow will follow some worldly pleasure, and some imprudence will impair the general health of the dreamer. To give it away, or feed it to pigs, is bad still. ...
  8. Long ago, buttermilk was the liquid that was left after the butter was churned. Now it is made by adding special bacteria to nonfat or lowfat milk. Sometimes, small amounts of butter is added to give it an "authentic" look.
  9. Watery liquid left over when butter is made from milk.
  10. A sour milk that is made by adding microorganisms to whole milk.
  11. The liquid remaining after cream is curdled and churned to make butter - similar to whey.
  12. was, at one time, the liquid left after butter had been made from milk. Unless you know someone at a dairy, this is no longer available. ...
  13. Women have long used buttermilk to cleanse and soften their skin.
  14. This specialty milk is richer in fats and emollients than whole milk. For centuries, milk has been used as a natural, soothing skin cleanser and skin softener.
  15. Buttermilk, which was once a by-product of churned butter, is cultured from low-fat or nonfat milk. Although it does not have the thick consistency it once had, buttermilk retains its tangy tartness and adds a distinct flavor and light texture to breads.
  16. A slightly acid liquid left after churning butter.   Used in Chandler's Soaps products.
  17. Residual product (may even be acid or acidified) of the processing of milk or cream into butter (by continuous churning and separation of the solid fats). Buttermilk with additives must be included in drinks with a milk base.
  18. "When I get home I'm gonna get me some buttermilk."
  19. A form of cultured milk made from fresh low-fat or skim milk. Most of the milkfat is remove, and a special bacterial culture is added to product the desired acidity, body, flavor and aroma of buttermilk.
  20. Composed of skim milk and bacterial cultures; contains no butter. It gives a rich, tangy flavour to baked goods. Derives its name from its history as a by-product of butter. Method of production is similar to yogurt and sour cream.
  21. 577 5th Ave. (at 16th St) Brooklyn - (718) 788-6297 - Link - Map
  22. [Polish] maślanka; [Finnish] kirnupiimä; [Swedish] kärnmjölk
  23. Cultured pasteurised milk, mildly acidic with a creamy flavour and thick consistency.
  24. Originally a by-product of butter making, buttermilk is commercially produced by adding lactic acid culture to skimmed or partially skimmed milk. Liquid left after butter is churned solid.
  25. Made by adding a culture to skim milk and leaving the mixture to sour and thicken.