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Mar 16, 2008 02:32 PM

Uses for leftover buttermilk?

So it's only sold in quarts - at least at the food stores I shop in. And unless I was making 4 Irish Soda Breads today (I didn't), I knew I wasn't going to use it all up in one fell swoop.

I do have a recipe for Fresh Ginger Cake with Ginger Bits that I found on a recipe board that no longer exists. And since I love ginger, this one will definitely be made.

However, I'd like to stay away from baked goods - the Irish Soda Bread and Ginger Cake are about all I want to do - although folks at work should be happy I'm baking. :-)

So what are your favorite savory ways to use buttermilk? I don't do deep frying, so soaking chicken in buttermilk and then frying isn't going to work either. Any other ideas? In a Google search, I see it's been posted on CH that you can freeze buttermilk, so that's always an option. And California Sunshine in that link gave me an idea re: soaking the chicken in buttermilk and then breading them and baking the chicken. So if you're still around CA Sunshine, thanks! <g>

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  1. This post ( has a few suggestions. I remember a restaurant I worked in (once upon a time) would occasionally make and serve a Danish buttermilk soup. It was served cold and reminded me of cheesecake.

    5 Replies
    1. re: AntarcticWidow

      Sheesh - how did I miss that one? I searched on buttermilk on the cooking board, and it didn't come up. Sharuf's buttermilk pasta sauce with mushrooms and onions sounds wonderful! Thanks AW!

      I'll take any other savory ideas from anyone else, of course!

      1. re: LindaWhit

        yep, i immediately thought of sharuf's brilliant idea.

        1. re: LindaWhit

          I also do a leeks and canned clams thing and serve it with shell-shaped pasta.

        2. re: AntarcticWidow

          I know I'm not answering your question--but it was precisely that question that led me to discover powdered buttermilk. Use the powder and water instead of buttermilk (amounts are on the cylinder of the powdered milk), and no problem of what to do with leftovers. Brand I have is Saco Cultured Buttermilk blend.

          1. re: AntarcticWidow

            I love cold buttermilk soup! But I don't know if I would call it savoury...

          2. Girlfriend!!! You don't deep fry...neither do I...try this awesome oven-fried chicken that we LOVE!!! Uses buttermilk and is SO delicious! From Epicurious...Spicy Oven Fried Chicken...may you love it!!!! Check out the reviews, too:


            4 Replies
            1. re: Val

              That recipe sounds great, but what the heck is always wrong with Epicurious. I swear that the website rarely works right for me - it has so many issues, probably from such high traffic, but it's really annoying! So I can see the recipe, but not all of the proportions. Maybe it'll work tomorrow. Thanks for the link!

              1. re: ScarletB

                ScarletB, let me know if you still can't "see" the recipe...I'll e-mail it to you if you'd like.

              2. re: Val

                Now THAT'S what I'm talkin' about. Thanks Val! Definitely going to be on the menu in the next week!

                1. re: Val

                  val, you beat me to it. buttermilk is the key to perfect oven-fried chicken.

                2. A referral from another blog sent me to The Wednesday Chef blog. She has a wonderful old recipe for griddle cakes. So fluffy - so easy to make. We'd even eat them for dinner but had them for Sunday breakfast with blueberry and maple syrups. Yum.

                  1. Well, since you don't deep fry, no sense telling you about my super-easy super-delicious onion ring recipe. So.... That leaves one more favorite recipe. Pour it in a glass, sprinkle it with salt and pepper, and drink!

                    So how come nobody around here ever mentions drinking buttermilk? Foodies? I think not! '-)

                    2 Replies
                    1. re: Caroline1

                      caroline, anything fried can always be baked that onion ring recipe!

                      1. re: goodhealthgourmet

                        I have serious doubts this recipe will work in the oven. But you'll find it, along with my recipe for tempura batter, here:
                        I don't think the tempura batter will work in the oven either! '-)

                    2. Frank Stitt;s buttermilk vinaigrete. Addictive! (i can attest!)

                      1 Reply
                      1. re: NYchowcook

                        Where can I find the Buttermilk vinaigrete recipe? It just happens that I have some left over buttermilk!!