Buttermilk

Creamy milk left after churning, still pale and silky.

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Buttermilk is a white.

It can be described as pale, delicate, faded and luminous.

Set in black, because black reads best on it.

Buttermilk

Buttermilk is a dairy drink made by adding lactic acid bacteria to milk to produce a fermented dairy drink. Traditionally, it was made from the nearly fat-free milk remaining after churning butter from cream, which was cultured with natural bacteria prior to and during churning, giving a slight sour taste to the buttermilk and preventing spoilage. However, with the ubiquity of refrigeration in industrialized countries, butter in those areas is typically made from uncultured or "sweet" cream. Therefore, most modern buttermilk is specifically produced by inoculating fresh, pasteurized milk, and is available in different levels of fat content.

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buttermilk

Noun

The liquid left over after producing butter from full cream milk by the churning process, also called traditional buttermilk.
Cultured buttermilk, a fermented dairy product produced from cow's milk, with a characteristically sour taste.

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Its neighbors.

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Buttermilk

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Buttermilk

Buttermilk

buttermilk

Its neighbors.

Its complements.

As a ramp.