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buttermilk

  • d

Any ideas for using buttermilk? I have about half a quart leftover from something else that I made and need to use it up. Someone once told me it is great for making coffee cake. Any ideas? TIA!

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  1. Panna Cotta? There is a good recipe at Epicurious

    1. You can use it for just about any kind of quick bread - Irish soda bread, cornbread, pancakes - and of course for biscuits. I think it's usually recommended that some baking soda be added to the mix; seems to me the most common rec is for 1/2 tsp per cup of b'milk. This is to balance the slight acidity.

      One thing I miss dreadfully about Nashville is the ease with which one can find pints of buttermilk there, instead of having to figure out what do do with a quart. I'll admit that too many half-cartons of buttermilk have rotted in my fridge, and I HATE that.

      3 Replies
      1. re: Will Owen

        Agree with you on the wasted buttermilk. I think Gelson's might have smaller containers, maybe pints.

        1. re: Will Owen

          Did you know that you can freeze buttermilk? It freezes beautifully. You might want to try freezing in ice cube trays to take out what you need at a time.

          1. re: Candy

            No, I did NOT know that! Thank you very much for the information - it's going to make some things a whole lot easier around here.

        2. Ja, I've been working through a carton of buttermilk, too. So far I've used it to make ricotta (see my posting a couple days ago), buttermilk pie crust, banana bread, and I plan to use the remainder mashed into butternut, on buttermilk biscuits and maybe marinating a chicken breast. I actually like having it around - it lasts for a while, so I think I will try and always have it in the fridge.

          3 Replies
          1. re: Kate

            tell me more about buttermilk pie crust...

            1. re: lynn

              Well, I can't tell you much, unfortunately, as it's sitting in my fridge. I've been breaking off pieces and nibbling them (unrepentant dough eater), but will only get round to making the pie on Wednesday or later. I'm thinking apple, as it's a slightly tangy dough. I've linked it below. Oh, and for fun, I took up one reviewer's suggestion and subbed 1/2 cup shortening with cream cheese. Could be great, could be a total flop. I'll let you know how the finished product is when I get around to making the damn thing.

              Link: http://www.epicurious.com/recipes/rec...

              1. re: Kate

                Did it today. It was a relatively forgiving dough, easy to handle. I liked that it wasn't too sweet.

          2. Doesn't anyone else drink buttermilk? I love it. It's like drinkable yogurt. Excellent with toast for breakfast of with a savory pastry like spanikopita. I've been drinking it since I was a kid.

            3 Replies
            1. re: munster

              I love buttermilk too! Nothing like a tall, cold glassful. (Maybe one has to have grown up drinking it...)

              1. re: ld

                Amen to that, brother. Anyone who has grown up around anyone that had anyting to do with a farm in Missouri knows that cold buttermilk is the best!
                Bob

                1. re: Sony Bob

                  my husband likes to drink it with pepper in it, but i prefer it either plain or with sugar.

            2. I wouldn't think of making pancakes, waffles, or biscuits without buttermilk!

              Also, I use it for my basic gravy base - 1 cup buttermilk, 2T Wondra flour + pan drippings produces a quick sauce.

              4 Replies
              1. re: Sharuf

                I love the sour taste from buttermilk in baked goods, but I have recently realized that if I use buttermilk in my waffles they turn out tough and chewy. If I use skim milk, they have a lovely crispy exterior and a tender, light interior. No more buttermilk waffles for me!

                1. re: danna

                  Same thing happened to me!
                  Bob

                2. re: Sharuf

                  Do you pour the buttermilk into the pan with the drippings, stir in the flour and heat it over the stove? If so, how much do you try and reduce the buttermilk by, or only until it's thickened?
                  I've never heated buttermilk before, and wondered if it would go funny like yoghurt.

                  1. re: Kate

                    I mix the flour into the buttermilk before adding to the pan. Alternately, you can use 1 T cornstarch. Cook just until it thickens.