The liquid left over after producing butter from full cream milk by the churning process, also called traditional buttermilk.
The liquid remaining after milk has been curdled and strained in the process of making cheese.
Cultured buttermilk, a fermented dairy product produced from cow's milk, with a characteristically sour taste.
The serum, or watery part, of milk, separated from the more thick or coagulable part, esp. in the process of making cheese.
The milk that remains after the butter is separated from the cream.
the serum or watery part of milk that is separated from the curd in making cheese
residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture
watery part of milk produced when raw milk sours and coagulates;
‘Little Miss Muffet sat on a tuffet eating some curds and whey’;
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.
Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese or casein and has several commercial uses.