Buttermilk vs. Yogurt

Buttermilknoun

The liquid left over after producing butter from full cream milk by the churning process, also called traditional buttermilk.

Buttermilknoun

Cultured buttermilk, a fermented dairy product produced from cow's milk, with a characteristically sour taste.

Buttermilknoun

The milk that remains after the butter is separated from the cream.

Buttermilknoun

residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture

Buttermilk

Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream; however, as most modern butter is made not with cultured cream, but with sweet cream, most modern buttermilk is cultured.

Yogurtnoun

A milk-based product thickened by a bacterium-aided curdling process, and sometimes mixed with fruit or other flavoring.

Yogurtnoun

Any similar product based on other substances (e.g. soy yogurt).

Yogurtnoun

a custard-like food made from curdled milk

Yogurtnoun

a semi-solid sourish food prepared from milk fermented by added bacteria, often sweetened and flavoured

Yogurt

Yogurt (UK: ; US: , from Turkish: yoğurt) also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures.