Cooking Recipes Catalogue

Buttermilk is the tangy, butter-flecked liquid left over when whole milk has been churned to make butter. Most commercial buttermilk sold in food stores is a cultured form made by adding lactic-acid bacteria to low-fat or nonfat milk.

For other types of milk, see condensed milk, evaporated milk, nonfat dry milk, and sweetened condensed milk.