Editing Buttermilk (section)

{{short description|Fermented dairy drink}}
{{other uses}}
{{Infobox food
| name             = Buttermilk
| image            = Buttermilk-(right)-and-Milk-(left).jpg
| caption          = Milk (left) compared to buttermilk (right).  Buttermilk is thicker and leaves a more visible residue on the glass.
| alternate_name   = 
| country          = 
| national_cuisine = 
| creator          =
| course           = [[Drink|Beverage]]
| served           = Chilled
| main_ingredient  = [[Milk]]
| variations       = 
| calories         = 40
| serving_size     = 100 gram
| other            =
}}

{{nutritionalvalue | name=Buttermilk | kJ=169 | protein=3.3 g | fat=0.9 g | carbs=4.8 g | calcium_mg=116 |float=right}}

'''Buttermilk''' is a [[list of fermented milk products|fermented dairy drink]]. Traditionally, it was the liquid left behind after churning [[butter]] out of [[Microbial food cultures|cultured]] [[cream]]. As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in Western countries is cultured separately. It is common in warm climates, where unrefrigerated milk [[soured milk|sours]] quickly.<ref name=ny1>{{cite news |title=Got Buttermilk? |url=https://www.nytimes.com/2009/04/26/magazine/26food-t-000.html |first=Christine |last=Muhlke |newspaper=New York Times |date=April 22, 2009 }}</ref>

Buttermilk can be drunk straight, and it can also be used in cooking. In making [[soda bread]], the acid in buttermilk reacts with the raising agent, [[sodium bicarbonate]], to produce [[carbon dioxide]] which acts as the [[leavening agent]]. Buttermilk is also used in [[marination]], especially of [[Chicken (food)|chicken]] and [[pork]].