Buttermilk is a cultured dairy product, traditionally the tangy liquid left after churning butter from cultured cream. In modern times, most buttermilk is cultured rather than produced from churning. However, in regions with warm climates where milk sours rapidly, such as the Balkans and the Middle East, naturally soured buttermilk remains common. It is known for its slightly sour taste and creamy texture, making it a popular ingredient in baking and cooking for its unique flavour and acidity.
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