Buttermilk vs. Whey: What's the Difference?
Buttermilk and Whey Definitions
Buttermilk
The liquid, usually either naturally soured or cultured with acid-producing bacteria, that remains after the butterfat has been removed from cream by churning.
Whey
The liquid remaining after milk has been curdled and strained in the process of making cheese.
Buttermilk
A sour milk made by culturing usually skim milk with acid-producing bacteria.
Whey
The watery part of milk that separates from the curds, as in the process of making cheese.
Buttermilk
The liquid left over after producing butter from full cream milk by the churning process, also called traditional buttermilk.
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Whey
The serum, or watery part, of milk, separated from the more thick or coagulable part, esp. in the process of making cheese.
Buttermilk
Cultured buttermilk, a fermented dairy product produced from cow's milk, with a characteristically sour taste.
Whey
The serum or watery part of milk that is separated from the curd in making cheese
Buttermilk
The milk that remains after the butter is separated from the cream.
Whey
Watery part of milk produced when raw milk sours and coagulates;
Little Miss Muffet sat on a tuffet eating some curds and whey
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Buttermilk
Residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture