Buttermilk
I have almost a quart of buttermilk. I used some to make fried green tomatoes and they were delicious.
I do have a number of recipes that call for buttermilk, but I'm looking for a little outside inspiration.
What are your favorite uses and recipes for buttermilk?
Do you have a recipe you'd like to share?
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26 Comments:
I just used a 1/2 quart making my first ever batch of aebleskivers. Now I have to come up with a way to use the rest, so I'll be interested in this thread. My only thought was that I might use it in a corn bread or a pumpkin bread.
dmcavanagh at 11:45AM on 10/17/09
Lots of cake and biscuit recipes call for buttermilk- the acidity meets the baseness in baking powder or soda and makes the batter/dough rise or tender or some such sciency thing that I am too undercaffeinated to properly recall and articulate. But it's tasty science, for sure.
thatgrrl at 11:54AM on 10/17/09
it might be good in a potato leek soup.
Carioca at 12:53PM on 10/17/09
Buttermilk biscuits, my mom's pancake recipe, and chicken-fried steak.
Lilith at 1:15PM on 10/17/09
Yup, I was going to say a nice chocolate cake or some awesome biscuits or scones.
Also buttermilk pie--pretty darn wonderful.
sadiepix at 1:23PM on 10/17/09
Oh yeah, scones for sure...especially cinnamon chip scones with a dab of fresh butter.
Lilith at 1:26PM on 10/17/09
Buttermilk sweet potato pie.
Garvey at 1:49PM on 10/17/09
If it's really thick, use it instead of cream in a gratin: I just did one with thin slices of potato, celeriac, and fennel, and Manchego for the cheese. You can carefully layer the vegs and sprinkle cheese between the layers, or just toss all the vegs together and put in a mixed layer, then cheese, then the rest of the vegs, more cheese, and pour the buttermilk over everything. Seriously good.
Then I poured more buttermilk over the leftover gratin when I reheated it and added more cheese on top. Even better that way.
SuzanneF at 2:04PM on 10/17/09
Homemade Ranch dressing is based on buttermilk. My favorite use is pancakes or waffles. Emeril has a recipe for fried chicken using a quart of buttermilk in the marinade. I have found I can use buttermilk a week or two beyond the sell by date on the top of the carton. Be sure to shake before measuring.
Suzzanne at 2:59PM on 10/17/09
Oh my goodness. What great ideas.
I'm going to do some baking, then pick up some more to do a gratin.
I did make a small batch of ranch dressing and am thinking about making some buttermilk mashed potatoes with chives for tonight's dinner.
This is so great. Thanks for all the suggestions! I'm thinking buttermik should be a refrigerator staple instead of an occasional purchase.
CJ McD at 3:49PM on 10/17/09
I use buttermilk and tobasco sauce to marinate catfish, bread, and then fry.Seriously delicious. Just made(like 5 minuts ago) blue cheese dressing with buttermilk as my base.
donnie at 3:56PM on 10/17/09
Seconding leek+potato soup--heavenly!
Onepot at 4:06PM on 10/17/09
1 part buttermilk, 3 parts cream. Put it in a jar and leave it on the counter overnight. The next day, you've got creme fraiche.
If you bake bread, buttermilk works as the liquid ingredient.
It's great in mashed potatoes, twice-baked potatoes, etc.
Good in smoothies.
I've made ice cream using part buttermilk and it makes it taste a bit like cheesecake.
Salad dressings. Dips.
Is it weird if I say that I like drinking it, plain? Mmmmmm...I think I should go buy some.
dbcurrie at 4:18PM on 10/17/09
Yes, I've always got a carton in my fridge and use it for all of the basics; Ranch Dressing, Biscuits, Pancakes, Waffles, Chicken (and other meat) marinade and frankly I find it to be a refreshing beverage on its own.
All of that said, my real comment is that while in Graduate School I traveled extensively with one of my professors and when we'd stopped in a diner for a meal at the end of the day, he'd invariably order a slice of cherry pie served in a soup bowl with a glass of buttermilk served on the side. That glass would get poured into the bowl with the pie and he'd enjoy every bite. Truth is it's not such a bad combination! It takes all kinds...
czken at 4:47PM on 10/17/09
I make buttermilk gingerbread and use buttermilk to marinate chicken for frying. Buttermilk biscuits go with the chicken.
ocarol at 9:53PM on 10/17/09
All of the above. I love buttermilk for baking.
My dad would pour it in a glass, sprinkle it with pepper and drink it. Can't do it. Shivers down my backbone!
betteirene at 10:13PM on 10/17/09
This is something that we, latin people cannot find easy. But when I was in the Netherlands I enjoyed drinking black coffee with some drops of sour milk... Isn't it the same? (warning: it is addictive)
Besides, it is a basic ingredient for many cheeses...
Chanio at 1:20AM on 10/18/09
@Chiano--interesting to think of sour milk in coffee! Don't think I could manage that one (as I prefer my coffee sweet and creamy and have had many a time my milk has gone over and I toss out the coffee if I added it before noticing.)
@ocarol--Oh my, buttermilk gingerbread sounds VERY good. I will have to try making some now that it is gingerbread season! YUM!
@betteirene--I would rather watch someone drink buttermilk than clobbered cream! Now THAT is hard to watch!
sadiepix at 4:22PM on 10/18/09
pancakes
waffles
fried chicken
blizcheetah at 7:23PM on 10/18/09
Bran muffins - and by the way, you can use dried buttermilk instead in the dry mixture - adding water to replace the liquid. The flavor is great. And you don't have to worry about what to do with the rest, since it will sit in the pantry and wait for the next time you need it.
lilyb at 8:03PM on 10/18/09
@dbcurrie - It's great to drink plain! It's a wonderful probiotic. I'd only used it as an ingredient until I lived in the Netherlands and found that it's commonly consumed in place of milk. It reminded me of kefir.
yayfood at 10:09PM on 10/18/09
My husband will also drink it straight; so do I, when I remember. Our commonest use for buttermilk is RANCH DRESSING. We always make our own, never buy it. Half buttermilk, half mayonnaise, a splash of cider vinegar, a little salt and plenty of minced garlic. Herbs to taste. Fresh basil is good, but I'm thinking a pinch of chipotle flakes next time.
gentlyferal at 5:28AM on 10/19/09
@lilyb-if you're using the same dry buttermilk that I know about (saco),the one with the chef on the can, it clearly states to refridgerate after opening for maximum shelf life. Better get it out of the pantry and into the chill box.
dmcavanagh at 5:52AM on 10/19/09
The red velvet cake recipe I use (adapted from Paula Deen's cupcake recipe on Food Network) calls for buttermilk.
I usually have a little left over - no matter how small a bottle I buy, so I like to make garlic mashed potatoes with little red potatoes and chives. The buttermilk makes gives a hint of tangy.
ec_washington at 10:53AM on 10/19/09
Just used up the last of the buttermilk- mashed yukon gold potatoes with butter, buttermilk and finely sliced scallion. Pretty. Tangy. And very, very tasty.
Will definiitely be making buttermilk mashed potatoes again.
Gotta get more.....
CJ McD at 5:54PM on 10/22/09
I definitely second (third, fourth?) the votes for mashed potatoes, pancakes/waffles, red velvet cake, etc., but I made these doughnuts from SE the other day and they were AWESOME:
http://www.seriouseats.com/recipes/2009/10/glazed-buttermilk-cake-doughnuts-recipe.html
Also, this chicken recipe (marinated in buttermilk) is outstanding:
http://www.epicurious.com/recipes/food/views/Spicy-Oven-Fried-Chicken-103512
And a great homemade cilantro ranch dressing recipe:
http://www.feedyourkids.com/2008/07/taco_ring_rice_beans_and_salad.html
(scroll down for the dressing recipe)
Here's a GREAT recipe for french toast from Gourmet (boo, hoo!) magazine (seriously, SO easy and really startlingly good):
http://www.gourmet.com/recipes/2000s/2008/11/buttermilk-french-toast
and a fabulous biscuit recipe:
http://www.feedyourkids.com/2007/01/easy-buttermilk-biscuitschicke.html
Lara_Nell at 1:15PM on 10/24/09