Buttermilk

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Buttermilk is the residue from making butter, but presently is usually made directly from pasteurized skimmed milk. Buttermilk is popular in biscuit making and for some traditional cakes, e.g. ginger cake.

Further Reading

Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.