1) Batter ingredient 2) Bulgarian drink 3) Exclusively Anglo word 4) Exclusively Saxon word 5) Fermented dairy product 6) Milk 7) Milk-based drink 8) Pancake ingredient 9) Word of purely Anglo origin 10) Word with Anglo-Saxon origins
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https://www.crosswordclues.com/clue/buttermilk
1) Horse
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https://www.crosswordclues.com/clue/buttermilk
Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk. The term buttermilk also refers to a range of fermented milk drinks, common in warm climates (e.g., the Balkans, the Middle East, Turkey, Afghanistan, Pakis...
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http://en.wikipedia.org/wiki/Buttermilk
[ski area] Buttermilk Ski Area is frequently considered the easiest skiing mountain in Aspen, Colorado. Buttermilk has also been the host to the ESPN Winter X-games multiple times. It contains three ski areas: Tiehack (difficult),Main Buttermilk (regular), and West Buttermilk (easy). Art Pfister developed Buttermilk Mountain ski area in 1...
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http://en.wikipedia.org/wiki/Buttermilk_(ski_area)
• (n.) The milk that remains after the butter is separated from the cream.
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http://thinkexist.com/dictionary/meaning/buttermilk/
the fluid remaining when the fat is removed by churning cream into butter. It was formerly used as a beverage, but today it is mostly condensed or ... [3 related articles]
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http://www.britannica.com/eb/a-z/b/136
The fluid containing casein and lactic acid, left after the process of making butter. ... (05 Mar 2000) ...
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http://www.encyclo.co.uk/local/20973
Originally a by-product of butter making, buttermilk is commercially produced by adding lactic acid culture to skimmed or partially skimmed milk.
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http://www.encyclo.co.uk/local/22282
But'ter·milk` noun The milk that remains after the butter is separated from the cream.
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http://www.encyclo.co.uk/webster/B/118
Type: Term Pronunciation: bŭt′ĕr-milk Definitions: 1. The fluid containing casein and lactic acid, left after the process of making butter.
Found on
http://www.medilexicon.com/medicaldictionary.php?t=13089
Buttermilk is the milk from which butter (the fat) has been extracted, forming a nutritious and agreeable cooling beverage with an acidulous taste.
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http://www.probertencyclopaedia.com/browse/QB.HTM
[
n] - residue from making butter from sour raw milk
Found on
http://www.webdictionary.co.uk/definition.php?query=buttermilk
noun residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture
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https://www.encyclo.co.uk/local/20974
The liquid remaining after cream is curdled and churned to make butter - similar to whey.
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https://www.encyclo.co.uk/local/21368
The liquid which remains after churning butter from cultured cream. The liquid remaining after churning sweet cream is sweet cream buttermilk. Also a cultured skim milk.
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https://www.encyclo.co.uk/local/21633
the more or less acidulous liquid remaining after butter has been separated from milk or cream. · a similar liquid made from whole or skim milk with the addition of a bacterial culture.
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https://www.infoplease.com/dictionary/buttermilk
No exact match found.
