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July 27, 2026Short & citedBlog
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Everyday Life • Food & Drink

Buttermilk

Buttermilk is a dairy product that originally referred to the liquid left after butter was churned from cream.

Updated July 27, 20261 min readCited sources

Buttermilk is a dairy product that originally referred to the liquid left after butter was churned from cream. In modern retail use, it usually means a cultured, fermented milk drink.

What it is

Buttermilk has two main meanings. Traditional buttermilk is the liquid leftover from churning cream into butter. Modern buttermilk, the kind sold in grocery stores, is a cultured product made by fermenting milk with lactic acid bacteria. This gives it a sour, tangy taste and a thin to moderately thick texture.

Why it matters

Buttermilk's acidity makes it a key ingredient in baking, where it reacts with baking soda to help batters and doughs rise. It's also used in marinades to tenderize meat and in dressings for tangy flavour. In Canadian kitchens, it's common in pancakes, soda breads, and fried chicken batters.

Key details

Cultured buttermilk is made by adding lactic acid bacteria to skim or low-fat milk, producing lactic acid that thickens the drink. Traditional buttermilk is thinner and less common today. Nutritionally, buttermilk is generally lower in fat than whole milk, especially in commercial versions.

In short

  • Traditional buttermilk is leftover from butter churning.
  • Most buttermilk sold today is cultured and fermented.
  • Its acidity helps baked goods rise and tenderizes meat.
  • Common in Canadian baking and cooking.
Canadian angle

Buttermilk is widely used in Canadian baking and cooking, especially in pancakes, soda breads, fried chicken batters, and dressings. The cultured form sold in grocery stores is the most common type for Canadian home kitchens.

Quick questions

What is buttermilk?
Buttermilk is a dairy product that originally referred to the liquid left after butter was churned from cream; today it usually means cultured milk fermented with bacteria.
Why is buttermilk used in baking?
Its acidity reacts with baking soda, helping batters and doughs rise and improving texture.
Does buttermilk contain butter?
No. Buttermilk contains little fat compared with cream or butter, especially in cultured commercial versions.

Sources

  1. Wikipedia — https://en.wikipedia.org/wiki/Buttermilk
    Supports: Traditional definition and distinction between historical and modern buttermilk
  2. Merriam-Webster — https://www.merriam-webster.com/dictionary/buttermilk
    Supports: Dictionary definitions of traditional and cultured buttermilk
  3. Encyclopaedia Britannica — https://www.britannica.com/topic/buttermilk
    Supports: Production, modern commercial form, and culinary uses
  4. Cambridge Dictionary — https://dictionary.cambridge.org/us/dictionary/english/buttermilk
    Supports: Traditional liquid remaining after butter making
  5. BBC Good Food — https://www.bbcgoodfood.com/glossary/buttermilk-glossary
    Supports: Types of buttermilk and baking uses
  6. U.S. Dairy — https://www.usdairy.com/news-articles/what-is-buttermilk
    Supports: Modern cultured buttermilk and its use in recipes