[cf. Ger. buttermilch.] The acidulous milk which remains after the butter has been churned out.
1528. Paynell, Salerne’s Regim., G b. Butter mylke … Nothynge nourisheth more than this mylke whan hit is newe sopped vp with newe hotte breadde.
1586. Cogan, Haven Health, cxcvi. (1636), 181. Of the making of Butter is left a kinde of whey, which they commonly call Butter milke, or soure milke.
1611. Cotgr., Laict esburré, butter-milke, churnd milke.
a. 1674. Clarendon, Hist. Reb., III. XIII. 322. The poor Man had nothing for him to eat, but promised him good Butter-milk.
1727. Swift, State Irel., V. II. 167. The families of farmers, who pay great rents, living in filth and nastiness upon buttermilk and potatoes.
1861. Hulme, trans. Moquin-Tandon, II. III. 190. Butter-milk … contains all the elements of the milk, but only a very little caseum, and a large proportion of butyric acid.
b. fig.
1719. D’Urfey, Pills, III. 47. So many Blades now rant in Silk, At first did spring from Butter-milk, Their Ancestors worth nothing.
1794. J. Wolcott (P. Pindar), Wks., III. 188. Whose soul is butter-milk, and song is love.
c. attrib.
1616. Wily Beguiled, in Hazl., Dodsl., IX. 285. But he has such a butter-milk face, that she’ll never have him.
1633. Massinger, New Way, &c. II. iii. This most incredible lie would call up one [blush] On thy buttermilk cheeks.
