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What to do with too much buttermilk?

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. 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

      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

        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. 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. 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

          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! :-)

          1. re: fmed

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

            1. re: Scirocco

              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.

                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

                  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

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

                    1. re: alkapal

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