Glossary of food terms: B

Buttermilk

Buttermilk is traditionally a by-product of butter-making - the liquid that's left over after butter is churned from cream. It is now made commercially by adding a bacterial culture to skimmed milk. It has a slightly sour, acidic taste and is used for making scones and soda breads. It can also be used to replace milk for a healthier milkshake.

• Rich fruit buttermilk scones
• Canadian buttermilk pancakes with maple syrup