i need to know what buttermilk is please?

in England the farmers wife makes her own- they milk the cows then put some milk in a pan. and a large spoonful of butter and boils it. then its all lovely and yellow on the top. when it cools take a 1/3 of a cup and make your cookiies' ps save us one lol ?

It is lowfat milk that has had a culture added to it to "clabber" it, or thicken up the proteins. It's got a rich, sour flavor.

Make your own by adding 1½ tsp. of lemon jc or vinegar to 1/3 cup of milk. Stir well, let sit a bit, stir again, and use in your recipe. The acid in the buttermilk reacts with the alkaline of the leavening, adn causes your biscuits to rise.

To settle this argument (according to Wikipedia), "Whey or...is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese..."

That makes buttermilk a by-product of churning butter.

Back in the old days, this by-product was generally fed to the hogs. Buttermilk is readily available in most markets.

The other answers are correct about adding vinegar or lemon juice to whole milk.

The clear liquid left after milk has turned sour and the solids have separated is whey, but if you take whole milk, allow it to clabber overnight and churn it, butterfat solids will rise to the top. If you skim off the butter, you will be left with buttermilk if you stir the remaining solids into the whey.

You can make cultured buttermilk by adding a little active buttermilk (with the active cultures in it) to whole milk or skim milk and allow it to sit in a warm place overnight. Stir and refrigerate.

Right now for your recipe you can substitute milk that is soured by adding a spoonful of vinegar or lemon juice to a cupful of any milk.

NO you cannot just use melted butter.

Buttermilk is a skim milk with a tangy flavor. It is what seperate fromt he cream when butter is made.

You can find buttermilkin a green carton in witht he regular milk at thye grocery store.

If you don't have time to get any right now just use 1 cup milk plus 1-2 tbsp of an acid (vinegar or lemon/lime juice) per cup of butter milk called for.

Buttermilk is the liquid left over after making butter.

If you don't have any on hand, a quick substitute is:

One tablespoon of either white vinegar or lemon juice.

One cup of milk.

Mix together well and let stand for five minutes.

sorry people - the liquid leftover after you make butter is called

WHEY

Buttermilk is thicker and buttery and slightly sour.

I never use buttermilk - I just sour some milk buy putting a tablespoon of vinegar or lemon juice in it and stirring until it curdles.

A top contributor to the food section should know what whey is.

when they churn butter, thats the liquid leftover. You can find it by the milk at the grocery store.

edit** the girl who said that the liquid leftover from churning butter out of cream is whey. incorrect. Whey is the substance left over when curdling and straining milk.

There is still fluidl left after you make butter, and that fluid is called...buttermilk. Here is a link with more info.