yayıkaltı süt

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التركية - الإنجليزية
buttermilk
Cultured buttermilk, a fermented dairy product produced from cow's milk, with a characteristically sour taste
The liquid left over after producing butter from full cream milk by the churning process, also called traditional buttermilk
{n} the whey of churned cream
Buttermilk is the liquid that remains when fat has been removed from cream when butter is being made. You can drink buttermilk or use it in cooking. the liquid that remains after butter has been made
Originally nothing more than the tart liquid left after butter was churned, buttermilk is now a low-fat or skim milk that's clotted and soured with bacteria cultures then homogenized with carrageenan, guar and carob gum until it's as thick and smooth as cream Substitute: to make 2 cups buttermilk, use 2 tablespoons lemon juice or cider vinegar and 2 cups milk
A slightly acid liquid left after churning butter
{i} liquid remaining after butter has been separated from milk or cream
Originally a by-product of butter making, buttermilk is commercially produced by adding lactic acid culture to skimmed or partially skimmed milk
The milk that remains after the butter is separated from the cream
Long ago, buttermilk was the liquid that was left after the butter was churned Now it is made by adding special bacteria to nonfat or lowfat milk Sometimes, small amounts of butter is added to give it an "authentic" look
Originally a by-product of butter making, buttermilk is commercially produced by adding lactic acid culture to skimmed or partially skimmed milk Liquid left after butter is churned solid
          2                      2                  With weight on balls of both feet swing Heels outward
The liquid left over after producing butter from full cream milk by the churning process
residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture
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