When the thickened lumps of butter are removed from churned cream, the liquid that is left is called buttermilk. Today buttermilk doesn't come from the churning of butter, though. Instead, it is made from skim milk to which a bacteria called Streptococcus lactis is added. The bacteria "sours" the buttermilk to give it it's tart taste.
This Buttermilk recipe is from the Food Facts and History Cookbook. Download this Cookbook today.
