Dairy
Churn Residual
Churn residual buttermilk is the true liquid left in the churn after butter granules form—thin, acidic, with tiny butter flecks. Baking soda reacts vigorously with it. Drink cold or bake same day. Not as thick as cultured cartons; adjust recipes if substituting. Keep refrigerated.
Track this ingredient
Unit
Characteristics
Preparations
BakedChilledDrunk
Traits
ChurnTangyThinTraditional
History
Churn Residual was a known farmhouse buttermilk distinction.
Heritage dairies still produce churn residual in small lots.