A savory cook­ing liq­uid made by boil­ing meat and/or bones and/or veg­eta­bles. Part of a point­less debate over the dif­fer­ences between stock, broth, and buillon.


But­ter­milk is fer­ment­ed milk. Tra­di­tion­al­ly, it was the liq­uid left behind after churn­ing but­ter out of cul­tured cream, but most mod­ern but­ter­milk is cul­tured. It is com­mon in warm cli­mates where unre­frig­er­at­ed fresh milk sours quick­ly. Some recipes allow a sub­sti­tute; oth­ers don’t (see but­ter­milk substitute).

Buttermilk substitute

In some recipes, but­ter­milk pro­vides an acid, usu­al­ly to acti­vate bak­ing soda for leav­en­ing. In those cas­es you can use a sub­sti­tute (milk and vine­gar or milk and lemon juice). Oth­er recipes call for real but­ter­milk. It’s usu­al­ly a bad idea to replace but­ter­milk with milk.