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what to do with a quart of buttermilk?

s
sandra Sep 28, 2006 09:57 PM

specifically salad dressings, but open to all uses...preferably low fat/low cal...thanks

  1. sweetie Sep 28, 2006 10:13 PM

    Not sure about the heathly aspect but..... how about waffles or pancakes. Some people also drink buttermilk as a beverage.

    1. p
      Procrastibaker Sep 28, 2006 10:19 PM

      I'd definitely make lemon-buttermilk sorbet if you have an ice cream maker. Might also be able to do it without. Here is the link:
      http://www.epicurious.com/recipes/rec...

      It is absolutely delicious. The buttermilk flavor fades away and just lends a light creaminess to the sorbet. I have also used lime zest which makes it very pretty. Not exactly seasonal, but it takes exactly a quart and is no-fail.

      1. Chocolatechipkt Sep 29, 2006 12:36 AM

        Oatmeal pancakes http://www.bbonline.com/recipe/carria...

        1. v
          Val Sep 29, 2006 12:52 AM

          Epi's Spicy Oven Fried Chicken...sooo good and not much fat at all. The buttermilk and tabasco marinade give the chicken a delightful spicy tang.

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

          1 Reply
          1. re: Val
            rumgum Sep 29, 2006 01:27 AM

            2nd on making fried chicken!

          2. farmersdaughter Sep 29, 2006 01:00 AM

            When I have a quart and only need a little bit for a recipe I freeze the rest in various sizes. It freezes well.

            1. Carrie 218 Sep 29, 2006 01:10 AM

              Irish soda bread is my standby recipe for left-over buttermilk...

              1. NYchowcook Sep 29, 2006 01:40 AM

                how about blue cheese dressing or dip?

                1. Pate Sep 29, 2006 01:58 AM

                  Banana Cake. This is THE BEST. Everyone that tries it LOVES it. You also need about 3 dead bananas.

                  http://cake.allrecipes.com/az/BananaC...

                  And
                  1.) Yes 275 degree is right, and
                  2.) I generally bake mine for about 1hr 15min to 1hr 20 min, and
                  3.) Yes you really do need to put it in the freezer when it comes out of the oven.

                  1 Reply
                  1. re: Pate
                    j
                    julesrules Sep 29, 2006 12:43 PM

                    I love this too. I've used up to 6 frozen, drained "dead" bananas to good effect. Last time I baked at 300 for 1hr15min.

                  2. k
                    korjay Oct 2, 2006 04:43 AM

                    I make pull-apart yeast buns where you roll out the dough, spread with butter then cut into strips, stack and then cut into 2-inch pieces and put in muffin tins. The recipe name is "buttermilk fantans".

                    1. DanaB Oct 2, 2006 09:45 AM

                      For lowfat and delicious salad dressing with buttermilk, you can't really beat making ranch dressing from the "original" mix packaged to be made with buttermilk. Use lowfat or no-fat mayo, you can hardly tell the difference.

                      1. val ann c Oct 2, 2006 10:04 AM

                        cornbread

                        peach cobbler

                        1. Raedia Oct 2, 2006 03:51 PM

                          Definitely soda bread! The favorites in our house are Brown Oatmeal Soda bread to go with soup and stews, or Soda Bread with Dark Chocolate and Candied Ginger for dessert.

                          http://www.epicurious.com/recipes/recipe_views/views/10326
                          http://www.epicurious.com/recipes/rec...

                          1. s
                            Sherri Oct 2, 2006 05:00 PM

                            Use part of the buttermilk for making smashed red potatoes w/ herbs (instead of heavy cream), some of the red potatoes can be used for shrimp-asparagus-potato salad mixed w/ red onions and a tangy buttermilk dressing (in lieu of mayonnaise-sour cream) and use the rest for buttermilk pancakes.

                            Ignore the expiration date and use your nose -- this stuff keeps very well.

                            1. t
                              tikka Oct 2, 2006 06:53 PM

                              Homemade cottage cheese! Stick the whole carton, unopened, in a deep pot. Fill with water so the carton is submerged, and bring it to a boil. Boil gently for 30 minutes, then remove the pot from the heat, put a lid on it and stick it somewhere for 12-18 hours. Then all you have to do is take the carton out, open it and pour the contents into a colander. Make sure to let it drain for a couple of minutes.

                              1. f
                                fara Oct 3, 2006 02:03 AM

                                very good in mashed potatoes.

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