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What to do with too much buttermilk?

Scirocco Feb 16, 2008 11:34 AM

Bought some buttermilk for a recipe and all the store had was a half gallon (I only needed about 2 C). Besides the obvious of pancakes or biscuits, are there any recipes you guys know of that uses a LOT of buttermilk?? I can give it away or just pitch it, but was hoping to make some use of it.

The date on it is the end of the month, so I need to do something within the next week or so.

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  1. Chocolatechipkt RE: Scirocco Feb 16, 2008 11:38 AM

    I have a chocolate cake recipe that uses buttermilk. You can also marinate chicken in it, which tenderizes the meat.

    2 Replies
    1. re: Chocolatechipkt
      Scirocco RE: Chocolatechipkt Feb 16, 2008 11:40 AM

      didn't even think about marindaes - good idea! I didn't grow up in an area that uses much buttermilk, so don't have good ideas floating around in my head.

      thanks!

      1. re: Scirocco
        b
        brendastarlet RE: Scirocco Feb 16, 2008 11:44 AM

        You can marinate chicken in buttermilk, I'd say for a half-hour to an hour. Then make a coating with flour, salt, pepper, and paprika, or any other spices that you like (Chinese five spice powder might be yummy.) I would normally say to dip the chicken in egg, then the flour, but given that it will be so moist from the buttermilk, you can skip it.

        Did you know you also can substitute buttermilk for sour cream? You add a tablespoon of white vinegar to a cup of buttermilk. It's an old trick from my mom's original Betty Crocker cookbook.

    2. b
      brendastarlet RE: Scirocco Feb 16, 2008 11:45 AM

      p.s., sorry, I forgot to say bake the chicken in the oven at 350 for about 45 minutes to an hour, depending on the thickness. If it's just boneless chicken breast, probably 45 minutes is enough.

      1. b
        Babette RE: Scirocco Feb 16, 2008 11:47 AM

        Laurel's Bread's whole wheat buttermilk bread is great, if you like to make bread. I use the Kitchenaid with dough hook to knead, which makes it easy, and this bread is delicious.

        Plus, a half gallon isn't that much, & it lasts a long time in the fridge.

        I buy extra buttermilk to pour down the drain (I've heard it makes for a healthy septic tank).

        1 Reply
        1. re: Babette
          Scirocco RE: Babette Feb 16, 2008 05:03 PM

          I do like to make bread, so that's a good idea too. Will look it up.

          Also, you've made me feel better about pouring it down the drain if I have to! :-)

        2. fmed RE: Scirocco Feb 16, 2008 11:51 AM

          Freeze it.

          6 Replies
          1. re: fmed
            Scirocco RE: fmed Feb 16, 2008 05:02 PM

            I was wondering if you could freeze it. Good to know!

            1. re: Scirocco
              s
              Sam D. RE: Scirocco Feb 18, 2008 05:21 AM

              Best way to freeze buttermilk is in an ice cube tray. Then you put the frozen cubes into a ziplock bag and return them to the freezer. That makes it easy to remove and use as many or as few at a time as needed.

              1. re: Sam D.
                Scirocco RE: Sam D. Feb 18, 2008 10:07 AM

                Great idea! You've got me thinking I could also freeze in a ziploc draped into a 1 or 2 C measuring cup (since most recipes use 1 or 2 C at a time...). Once frozen, take it out of the cup.

                As an aside, just discovered my husband is not a fan of fried chicken (what??!). Guess he got burned out on it years ago. Didn't occur to me that I've never seen him order it...in 11 years! Anyway, so I'll be trying ice cream, dressings, and biscuits (although I'm not a southerner, so not very good at that yet!) and freezing what's left.

                1. re: Scirocco
                  erns53 RE: Scirocco Feb 18, 2008 10:20 AM

                  Speaking of ice cream, last spring I started making rhubarb floats with seltzer and buttermilk sorbet. Martha told me to do it, and I always do what Martha says! ;-)

                  It's too early for rhubarb, I know, but keep it in mind... and I bet there's something else that can be done with the sorbet (like flourless chocolate cake):

                  http://www.marthastewart.com/portal/s...

                  1. re: erns53
                    alkapal RE: erns53 Feb 18, 2008 04:34 PM

                    i'm really liking martha's "simple food" (?) show on pbs....

                    1. re: alkapal
                      erns53 RE: alkapal Feb 18, 2008 07:19 PM

                      Oh, I haven't seen it.... I bet that would be good though, though I think Martha the person is kinda strange. Martha the empire, on the other hand....

          2. 4
            4Snisl RE: Scirocco Feb 16, 2008 12:00 PM

            You can use a few tablespoons to make mock creme fraiche. Also, you can use it to make homemade ranch dressing.

            1. fishie RE: Scirocco Feb 16, 2008 12:05 PM

              southern fried chicken!! with buttermilk biscuits. Delish.

              1. e
                Erika L RE: Scirocco Feb 16, 2008 12:07 PM

                Devil's food cake or some red velvet cake recipes (which is really just a mutation of a Devil's food cake) use a cup or a cup and a half at a throw.

                You can freeze buttermilk in ice cube trays, then transfer the cubes to a Ziplock. Or you can freeze it in the exact quantity you need for whatever it is that you bought the buttermilk for.

                You might also check out the flour and sugar aisle in your supermarket--there are a couple of brands of powdered buttermilk.

                1 Reply
                1. re: Erika L
                  Scirocco RE: Erika L Feb 16, 2008 05:01 PM

                  ha! that's what I bought it for in the first place - we made a Valentine's Day Red Velvet cake and it called for buttermilk. :-)

                2. NYchowcook RE: Scirocco Feb 16, 2008 01:22 PM

                  Frank Stitt's buttermilk vinaigrette

                  1 Reply
                  1. re: NYchowcook
                    MMRuth RE: NYchowcook Feb 17, 2008 05:25 AM

                    That's what I was going to post as well - I bought buttermilk for his cornbread, then ended up making that vinaigrette - with chives, the fried oysters (the oysters go into some buttermilk), and a fantastic hazelnut chocolate cake posted by a poster. I'll find the link.

                  2. p
                    Pampatz RE: Scirocco Feb 16, 2008 01:38 PM

                    Texas Sheet Cake, mashed potatoes and Ranch dressing come to mind.

                    1. f
                      foodwich RE: Scirocco Feb 16, 2008 02:10 PM

                      marinade the chicken pcs in buttermilk to which you have added hot sauce, salt and pepper. then dredge in flour and fry. its to die for fried chicken.

                      1. jeni1002 RE: Scirocco Feb 16, 2008 03:35 PM

                        I use buttermilk as salad dressing (very basic, don't even bother to mix it with other ingredients; usually the salad involves lettuce, celery, red onion, and some kind of bean). I've also used it in this orange sweet potato recipe with pretty good reviews.

                        1. Will Owen RE: Scirocco Feb 16, 2008 04:31 PM

                          This is what I hate about buying buttermilk anywhere but in the South, though even in Nashville many stores don't carry the pint cartons. Quarts is what I usually find, and that can be challenge enough. I do like to drink it on occasion, though not well enough to consume more than a glass or two, so I usually work out a strategy before I buy any. That typically entails a big batch of coleslaw, for which my dressing begins with a cup each of buttermilk and mayonnaise, plus a pan or two of cornbread or a couple of dozen biscuits, and then fried chicken to use up the rest. All of these things, you may note, add up to one pretty good meal...

                          1 Reply
                          1. re: Will Owen
                            Scirocco RE: Will Owen Feb 16, 2008 05:06 PM

                            when's dinner? :-)

                            sounds like the best thing to do is frying either chicken or fish, make some biscuits, and some dressings. then get on the treadmill for about 2 days.............!

                            thanks everyone!

                          2. d
                            don515 RE: Scirocco Feb 16, 2008 04:41 PM

                            The best for fried fish-esp redfish. Soak filets in buttermilk in fridge for about 30min. Mix in a bowl 1/2 white flour and 1/2 corn meal. Season mix wth Cajuin spice of you choice. Shake excess buttermilk off fish coat and fry. Coating is crisp enough to even handle cream sauce of your choosing.

                            dc

                            1. alkapal RE: Scirocco Feb 16, 2008 07:36 PM

                              ranch dressing!
                              http://southernfood.about.com/od/copy...

                              1. Quine RE: Scirocco Feb 16, 2008 07:58 PM

                                Is drinking it not an option? It is good for you, you know. :)

                                1. Robin Joy RE: Scirocco Feb 16, 2008 09:42 PM

                                  Soda bread......Here's Saint Delia's from the UK. 1 hour from starting to eating, and it's fabulous.

                                  http://www.deliaonline.com/recipes/ir...

                                  Edit: Just re-read it and relised that in her book egg, plain flour, oatmeal and wheatgerm are not mentioned, so don't fret too much about them. (Book uses 1lb wholwheat flour, 10 fluid oz buttermilk plus a little water and 30 minutes at 425. Works fine.)

                                  1. Emme RE: Scirocco Feb 16, 2008 11:38 PM

                                    Banana bread w/ candied ginger, coconut, and nuts of choice, if desired.

                                    Buttermilk ice cream is great.

                                    Spoonbread in a cup... Cornbread (particular sweet versions) crumbled in a glass with buttermilk poured over til soggy and soupy... add a little molasses or honey if desired.

                                    1 Reply
                                    1. re: Emme
                                      Scirocco RE: Emme Feb 17, 2008 04:37 AM

                                      Ooo, forgot about ice cream too. I just had some cinnamon buttermilk ice cream the other day and it was great!

                                      With all these good ideas, I'm going to have to go out and buy some more - haa ha!!!

                                    2. g
                                      ginnyhw RE: Scirocco Feb 17, 2008 04:59 AM

                                      Mashed potatoes.

                                      1 Reply
                                      1. re: ginnyhw
                                        t
                                        The Cookbook Addict RE: ginnyhw Feb 17, 2008 09:35 AM

                                        If you like Indian food, there is a recipe for buttermilk curry from Mangoes and Curry Leaves that is supposed to be good (I have not tried it). I believe the recipe is available online at the 101cookbooks.com blog.

                                      2. s
                                        Sharuf RE: Scirocco Feb 18, 2008 03:46 AM

                                        My standard gravy base is 1 cup buttermilk and one Tablespoon corn starch, or 2T wondra. Dump it into the pan where you just pan-fried chops or burgers or ? and you have your pan gravy. It has a sour cream flavor without the calories. Or, saute some mushrooms and/or onion then do the buttermilk thing and you have a nice sauce.

                                        3 Replies
                                        1. re: Sharuf
                                          alkapal RE: Sharuf Feb 18, 2008 04:30 AM

                                          THAT, my dear sharuf, is brilliant!

                                          1. re: alkapal
                                            s
                                            Sharuf RE: alkapal Feb 19, 2008 01:11 AM

                                            Why thank you, luv! One of my better no-brainer inventions. It's also good flavored up with dill weed and paprika.

                                          2. re: Sharuf
                                            Scirocco RE: Sharuf Feb 18, 2008 10:08 AM

                                            Mmmmm.........I LOVE gravy/sauce........... Like alkapal said, "brilliant!" :-)

                                          3. t
                                            The Old Broad RE: Scirocco Feb 18, 2008 10:21 AM

                                            You can use it in waffles and my heros favorite corn bread. I also frequently add some to mashed potatoes especially if they are going to be kept warm in the oven add about 1/4 tsp baking soda to the buttermilk before mixing it in. Irish soda bread is another recipe that uses buttermilk it"s a non-yeast bread so goes fast.

                                            1. a
                                              Abby B RE: Scirocco Feb 19, 2008 08:57 AM

                                              Make some good cornbread (preferably the skillet variety) and then break up the hot cornbread in a glass of buttermilk. Very Southern, very good snack.

                                              1. z
                                                ziggylu RE: Scirocco Mar 19, 2008 06:30 PM

                                                I had most of a quart of buttermilk in my fridge needing to be used up.

                                                I also still have lemons on my tree in the yard...

                                                So I used them together for this sherbert recipe:
                                                http://www.epicurious.com/recipes/foo...

                                                (tossed in some blackberries I had on hand as well

                                                )

                                                Very refreshing! Definitely something I'd make again...

                                                1. d
                                                  divamon RE: Scirocco Mar 20, 2008 01:17 PM

                                                  Irish soda bread - there is one in the Silver Palate cookbook - not sure how much it calls for though, but the bread is fabulous!

                                                  1. m
                                                    mixxerman RE: Scirocco Aug 30, 2012 09:23 AM

                                                    I make my own buttermilk a gallon at a time and drink a glass every day. Buttermilk does not have a shelf life it just gets better, like a good cheese. If it smells like buttermilk and tastes like buttermilk it is still buttermilk.
                                                    I love buttermilk cornbread and buttermilk pie is fantastic, it is a custard pie made with buttermilk

                                                    1. j
                                                      JudiAU RE: Scirocco Aug 30, 2012 10:16 AM

                                                      Claudia Flemming's Buttermilk panna cotta http://chowhound.chow.com/topics/318375
                                                      Buttermilk dressing http://www.saveur.com/article/Recipes... prefer it with more herbs and a bit of garlic
                                                      chocolate cake

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