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Buttermilk is the liquid left over after producing butter from full-cream milk by the churning process. It has a slightly sour taste, which is usually pleasant when people are accustomed to it. Most of the modern, commercially-available, "buttermilk" in Western supermarkets is not genuine buttermilk but rather cultured buttermilk, that is milk to which souring agents (Streptococci bacteria) have been added to simulate the original product.
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