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Leftover Buttermilk, what can I use it for?

  • r

I bought a quart of lowfat butter milk but only need a 1/2 cup of it for a recipe. Any suggestions for what to do with the buttermilk besides drink it?

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  1. pancakes, biscuits, cupcakes, waffles (notice a theme here?) I think it lasts about 2 weeks so if you make one baked item (cake?), one batch of biscuits and pancakes over the weekend you should use most of it.

    1 Reply
    1. re: doc_k55

      Sorry, should have mentioned the recipe I used the buttermilk for was waffles!

    2. Soak chicken or fish in it before frying.

      3 Replies
      1. re: mrsfury

        Mrsfury, I've been rolling catfish in some cornmeal before pan frying it. So just dip it in buttermilk then the cornmeal? Or do you marinate in the buttermilk for a few hours?

        1. re: Rick

          Oh - forgot to mention fried oysters - dipped in buttermilk.

          1. re: Rick

            Rick -- I marinate chicken first, YES.

        2. Salad dressing, cornbread, cake - there was a pretty recent thread on it that might be helpful.

          http://www.chowhound.com/topics/490306

          http://www.chowhound.com/topics/464849

          1 Reply
          1. re: MMRuth

            thanks MMRuth, I did a search and somehow didn't see that thread!

          2. How about mashed potatoes, it works really well...and i often add some cheese to them also.

              1. re: firecooked

                Buttermilk lemon sorbet! I think epicurious has a recipe. It's just buttermilk, lemon juice and sugar, stirred till the sugar is dissolved, chill then put in ice cream maker. It is so delicious.

              2. Marinating chicken, mashed potatoes and banana bread
                Banana Bread - 2 very ripe bananas, 1 t baking soda, 5 T buttermilk, 1/2 c butter, 1 c brown sugar, 1 egg, 1 t vanilla, 1 1/3c flour, 1 t baking power. Combine bananas, brown sugar and buttermilk, blend butter, sugar, egg, and vanilla, combine everything, sift in the flour and baking powder and mix, but do not overmix. Pour into 4x8 buttered loaf pan and bake 50-60 min at 350.

                5 Replies
                1. re: yamalam

                  yamalam -- thanks! very apropos -- I received six bananas on their way to Smushy today, so the first loaf (using your recipe) is in the oven. thanks!

                  Also -- does anyone have a recipe for a very moist chocolate cake using buttermilk? I think I have heard a few hound types talking about a loose-ish recipe for this kind of cake -- it was just very very few ingredients, very simple.

                  1. re: yamalam

                    Yamalam -- great banana bread -- very moist. thanks for the recipe.

                    1. re: foxy fairy

                      Thanks Yamalam, we made the banana bread last night it was excellent, very moist just like foxy said. We also added 3/4 cup of chocolate chips!

                      1. re: foxy fairy

                        I keep making this banana bread, Rick and yamalam. On my third batch tonight. Last week I brought some to a little party -- disappeared before I could blink. I changed it to 1 1/2 tsp vanilla. It only takes 45 mins in my oven to come out like golden perfection. The next day I like it grilled and dripping with more butter :)

                    2. Irish soda bread.

                      I've never tried drinking buttermilk. I really should give it a whirl.

                        1. re: dagoose

                          Have you tryed this? Looks interesting.

                          1. re: firecooked

                            Yup, that's me that wrote it up...I had a lot of fun doing it.

                        2. I always run into this problem with buttermilk, and recently I started to freeze it. It worked well. Just pour it into your ice-cube trays and freeze it, then store the cubes in a Ziploc freezer bag. About 3 weeks after I froze it, I thawed the cubes & used all of them (about 1 1/2 c.) for an Irish soda bread recipe. It worked fine!

                          1 Reply
                          1. re: katydid13

                            I too freeze it, but I'm much less elegant- I just jam the jug into the freezer. I bring it out the night before I want to make biscuits, then right back into the freezer it goes. A 1/2 gallon goes through about 3 freeze/thaw cycles in my house with no ill effects that I've detected.

                          2. - Ranch dressing, of course
                            - Sausage gravy

                            I had the same problem recently and tried a buttermilk curry, didn't come out so good (probably my fault or maybe lowfat won't work).

                            1 Reply
                            1. re: DiveFan

                              Buttermilk Blueberry Ice Cream is really delicious.

                            2. If you like really great onion rings, slice a large onion; seperate into rings, dip in buttermilk, dip in seasoned flour, dip in buttermilk, again in seasoned flour and deep fry until golden brown. Drain and serve. These are really good.

                              EDIT: When slicing the onion for rings, cut off both ends, then make your first cut straight down through the center of the onion (side to side, not end to end). It makes seperating into rings sooooo much easier!

                              1. Make a chocolate cake with cocoa powder and buttermilk (recipes exist, but I don't have one handy) and then eat the cake dunking it in a glass of buttermilk. I don't like milk to drink, but buttermilk is almost like yogurt. Yum. It would probably make a good smoothie too.

                                1 Reply
                                1. re: waver

                                  I can't believe Creme Fraiche hasn't been mentioned. We've been making our own for years now. If you whisk 2 Tablespoons of buttermilk into 1 Cup of heavy cream brought to body temperature and leave to stand overnight, you have the best, and possibly cheapest, Creme Fraiche you'll ever have. To repeat the process and to get an even better and even more "gooey" Creme Fraiche, add 2 Tablespoons of the starter Creme Fraiche to the next batch of Cream and repeat as many times as you wish. I really can't imagine a refrigerator without a fresh batch of Creme Fraiche in it. It's the base for the majority of my "on the fly" cooking.

                                  R. Jason Coulston

                                2. A good old-fashioned, southern Buttermilk Chess Pie! Delicious stuff with some fresh berries on the side. There's a great recipe for it in the America's Test Kitchen Family Cookbook and probably many online.

                                  1. If you decide you might want to drink the buttermilk, the spiced Indian buttermilk drink called chaas makes for a very exotic and refreshing drink. You can also use buttermilk in place of yogurt to make a sweet lassi.

                                    1 Reply
                                    1. re: JungMann

                                      Found a great recipe for borscht with buttermilk in a Canyon Ranch cookbook.

                                    2. BUTTERMILK CHICKEN - FAMILY FAVORITE

                                      4 lg. pieces chicken (either lg. breasts, or leg with thigh, or a combo)
                                      2 1/2 cups buttermilk
                                      1 1/2 cups flour
                                      1 1/2 tsp salt
                                      1/4 tsp pepper
                                      1/2 cube butter
                                      1 can cream of chicken soup (not low fat!)
                                      Soak chicken in 1 1/2 cups buttermilk in a thick zip lock baggie in refrigerator overnight. Remove and roll well in seasoned flour. Melt butter in baking pan in the oven. Put chicken in pan, skin side down and bake uncovered in 375 preheated oven for 30 min. Blend remaining 1 cup buttermilk with soup. Turn chicken, pour sauce over and bake 30 minutes longer.

                                      1. Maybe an oddball suggestion, but I use buttermilk in my hummous (skinned canned chickpeas, tahini, garlic, lemon juice, buttermilk, a little olive oil, salt, and cayenne pepper, food-processed until whipped and creamy) - and hummous (at least this one) freezes well, which might provide follow-on benefits...

                                        1. Give it a try! We drink buttermilk w/ Mexican food on week nights; when beer would make us sleepy. Yum!