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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!

                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!

                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.

                3. This summer I had the most delicious serving of grits that were made using buttermilk. I haven't tried making it myself, but they sure were good. No hint of the sourness at all.

                  If I had half a quart of buttermilk in the fridge, I'd drink it! I grew up drinking buttermilk, and still enjoy it. It's an acquired taste, I guess.

                  1. I amde some buttermilk sherbet this weekend to serve with peach pie. Buttermilk ice cream would have been better, but I didn't have the time to make the custard. Buttermilk ice cream, at least the recipe I use, is a traditional cooked custard ice cream, with buttermilk replacing the milk, flavored with a little lemon rind. It's incredibly good, rich and tangy and perfect served with baked goods. But the sherbet was very good too, and quick, though I'm never as fond of the iciness of sherbet paired with pie, as compared to the intense creaminess of a very rich ice cream. Anyway, I think it was 1 cup sugar, 2 cups buttermilk, 1/2 cup cream, juice and rind of one lemon - and a tablespoon of corn syrup, which you could surely skip. The sugar was made into a syrup with a bit of water, though I don't remember how much - maybe just 1/4 cup? It was just enough to dissolve the sugar. Cool, mix with the rest of the ingredients, and freeze. Very smooth.

                    I've made this before with pureed blackberries or raspberries added, which are both quite good, but I like it best in its pure dairy simplicity. (You can replace the lemon juice with lime, if you prefer.)

                    I also like buttermilk in my mashed potatoes. Adds a rich flavor without a lot of calories.

                    I also tend to trust coffee cake recipes that include buttermilk. The buttermilk give a deep flavor and a tender crumb. And I like buttermilk in yeast bread.

                    Link: http://seasonalcook.blogspot.com

                    2 Replies
                    1. re: curiousbaker

                      Your recipe is similar to the lemon buttermilk sorbet on epicurious:

                      4 cups buttermilk, 2 cups sugar (I use 1 3/4), 1/2 cup lemon juice and some lemon rind (I also add a big splash of limoncello). Stir it, chill it and put it in the ice cream machine. Couldn't be any easier and it's delicious.

                      1. re: curiousbaker

                        Can you give the custard-based ice cream version too, please?

                        Do you think I could make it without an ice cream machine, just by stirring it every once in a while, while it was freezing? Thanks.

                      2. d
                        Diane in Bexley

                        I ALWAYS have buttermilk in the fridge and freeze it very successfully as well. I buy my favorite brand in quart size containers. I usually freeze 1/2 of it right aways in plastic ice cube trays. You can bag the ice cubes when solid. They defrost easily overnight or if you are careful, you can zap in the microwave. I used a great recipe from the new issue of Bon Appetit for Dried Cherry scones that used buttermilk. It made about 8 scones, which were perfect for 4 people. I also make my pancakes, waffles, and biscuits with buttermilk. And all the mashed potatoes at my house are made with buttermilk. Funny, the thought of drinking it is gross, but it tastes great in lots of things. Enjoy!

                        1 Reply
                        1. re: Diane in Bexley

                          Thank you! I had no idea you could freeze buttermilk. I have just discovered Angel Biscuits so have been buying a quart and throwing most of it away. BTW, here's the recipe: 1) In Cuisinart put 2 cups flour and 2 sticks butter and process until mixed evenly. 2) In bowl put 3 more cups flour, 1/3 cup sugar, 3 tsp baking powder, 1 tsp soda, 2 tsp salt. 3) Soak 1 envelope dry yeast in 2 tablespoons warm water. 4) Mix all together with 1 1/2 cups buttermilk. Work briefly with hand just to mix. 5) Roll thick, about 1 1/2", and cut into biscuits. 6) Let rise one hour. 7) Bake at 375* for 10-15 minutes until golden. OR you can refrigerate the dough for up to a week, then let biscuits rise 2 hours. Makes 3 dozen. VERY GOOD.

                        2. There was a buttermilk pie recipe in the NYT last week or the one before. Looked fabulous. I'll post if you want.

                          I also used to have a recipe for fried chicken marinated in buttermilk. Haven't seen it in years. Anybody else have one?

                          2 Replies
                          1. re: oakjoan

                            Here's the recipe

                            Buttermilk Pie
                            Adapted from Robert Stehling
                            Time: About 1 hour

                            6 tablespoons unsalted butter, at room temperature
                            1 cup sugar
                            2 large eggs, separated
                            3 tablespoons all-purpose flour
                            1 tablespoon lemon juice, more to taste
                            1/2 teaspoon freshly grated nutmeg
                            1/4 teaspoon salt
                            1 cup buttermilk, at room temperature
                            1 8-inch deep-dish pie crust, blind-baked until very lightly browned.

                            1. Heat oven to 350 degrees. In an electric mixer fitted with a whisk attachment, combine butter and sugar until well blended. Add egg yolks and mix well. Add flour, lemon juice, nutmeg and salt. Add buttermilk in a thin stream until blended. Set aside.
                            2. In another bowl, whisk egg whites until they form soft peaks. Pour about 1/4 cup buttermilk mixture into egg whites and fold gently by hand to combine. Pour egg white mixture into buttermilk mixture and fold gently until just combined. Mixture will be somewhat lumpy.
                            3. Pour filling into baked pie shell. Bake in middle of oven until filling is lightly browned and barely moves when pie is jiggled, 45 to 50 minutes. If you have added more than one tablespoon of lemon juice, it may take longer for pie to brown, so bake 5 to 10 minutes longer, if desired. If edge of crust browns too quickly, cover with foil. Cool on a rack and serve warm or at room temperature. Refrigerate leftovers.

                            Yield: 6 to 8 servings.

                            1. re: oakjoan

                              Thanks! I am going to try it. Sounds delish!