Buttermilk
the residue of cream after the butter has been removed by churning. It forms a wholesome and agreeable as well as a nourishing drink in hot weather. It possesses the slightly acid taste from the acidity developed in ripening the cream. In composition it retains the ash ingredients, casein, and sugar of ordinary milk, while, on account of small particles of butter being left in it, it is not devoid of fatty matter. When the whole milk is churned, the resulting buttermilk is inferior both in taste and quality. In the country districts of both Ireland and Scotland it is commonly taken with porridge or potatoes. Buttermilk is light and digestible, and is used as a beverage in the treatment of certain diseases.