Buttermilk

+Buttermilk is the tangy, slightly acidic liquid remaining after [Butter](/wiki/butter) is churned from cream. Traditionally a byproduct, it is also produced by culturing [Milk](/wiki/milk) with bacteria, giving it a unique flavor and leavening properties prized in baking.

+## See also

+- [Dairy](/wiki/dairy)

+- [Yogurt](/wiki/yogurt)

+- [Baking](/wiki/baking)