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leftover perishable ingredients

so i am left with extra buttermilk from making corn bread, in fact i just made some extra loaves. I do not like the taste of buttermilk alone. What else can I do with it other than throw it away. Please note I am without a foodprocessor or blender.

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  1. 1. Make some more cornbread.

    2. Make up some coleslaw dressing with equal parts buttermilk and good mayonnaise, a good dash of wine vinegar, a little salt and some sweet pickle relish. This is also really good for making macaroni salad.

    3. Use it to marinate chicken before frying. Then have your fried chicken with some cornbread and coleslaw!

    I do sympathize. Back in Nashville I could always find buttermilk in 1-pint containers, but out here in the land of palm trees you're stuck with a quart...and I'm speaking as someone who LIKES to drink buttermilk!

    1. You may freeze buttermilk. It will be fine for cooking but not drinking. I think it will hold in the freezer for a month or so, shake it well before using.

      1 Reply
      1. re: serious

        It will last many, many months in the freezer.

      2. Buttermilk lasts a while in the fridge -- at least a week to ten days, if not longer.

        If I were you, I'd make ranch dressing, because I love me some ranch dressing. It's my favorite thing to do with buttermilk.

        That, or buttermilk pancakes.

        2 Replies
        1. re: DanaB

          Ranch dressing sounds great - how do you make yours?

          1. re: Aimee

            I don't have a formal recipe that I follow, but the tips in this thread provide a pretty useful guide:

            http://www.chowhound.com/topics/310272

        2. My standard sauce/gravy base is 1c buttermilk with 1T cornstarch. Stir that into your pan drippings for a nice gravy, or into sauteed mushrooms or onions for a sauce.

          I go through a lot of buttermilk.

          1 Reply
          1. re: Sharuf

            With sauteed mushrooms or onions. Yes! I'll do that today. I have leftover buttermilk from the persimmon pudding I made for Thanksgiving. I ususally use leftover buttermilk for a blue cheese salad dressing, but I don't really need salad dressing. Thanks.