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I have 3C of Buttermilk what can I make?

drewb123 Sep 4, 2008 12:18 PM

Hi all-

I made some buttermilk cupcakes the other day and still have 3C left please send me some recipes to make this weekend.

Thanks :)

  1. k
    Karen K Sep 4, 2008 12:31 PM

    Buttermilk makes a great marinade for fried chicken, including oven-fried chicken (which is what I make). There are some good recipes on Epicurious.

    1 Reply
    1. re: Karen K
      c
      Chile Pepper Sep 4, 2008 12:33 PM

      I use it to make Nigella Lawson's "Ritzy chicken nuggets," which can be baked or fried. I use panko instead of ritz crackers and thigh meat instead of breast though.

      I also make ranch dressing or a buttermilk blue cheese dressing.

    2. MMRuth Sep 4, 2008 12:35 PM

      I've found some good suggestions in the threads here on leftover or extra buttermilk:

      http://chowhound.chow.com/search?sear...

      1 Reply
      1. re: MMRuth
        e
        ExercisetoEat Sep 4, 2008 01:57 PM

        This Lemon Kefir ice cream recipe is absolutely wonderful. I couldn't find Kefir around where I live and substituted buttermilk with very happy results. It is cool, tangy, slightly crystaline, and very refreshing.

        http://chocolateandzucchini.com/archi...

      2. j
        jennykay Sep 4, 2008 03:51 PM

        buttermilk pie is delicious

        1. r
          RGC1982 Sep 4, 2008 04:41 PM

          Chicken and Biscuits. Marinate the chicken parts in buttermilk for an hour or four, and, and follow your favorite coating recipe after that. Use the remaining one cup to make buttermilk biscuits, which can be made from scratch easily. A classic.

          Tyler Florence has a great fried chicken recipe on the FoodNetwork web site.

          1. mlukan Sep 4, 2008 04:53 PM

            Freeze it, buttermilk freezes well for future use.

            2 Replies
            1. re: mlukan
              Davwud Sep 5, 2008 04:23 AM

              I do this a lot.
              I keep have some used apple sauce containers and they're about a half cup each. I measure out the half cup, freeze then bag them. I can then take it out a half cup at a time.

              DT

              1. re: mlukan
                j
                julesrules Sep 5, 2008 06:07 AM

                It also keeps in the fridge well beyond the best-before date.

              2. h
                howboy Sep 4, 2008 07:18 PM

                Chess pie?

                1. s
                  smalt Sep 4, 2008 07:24 PM

                  Chocolate zucchini cake and fried chicken were at the top of my list!

                  1. jodymaryk Sep 4, 2008 07:39 PM

                    I just got this waffle recipe from my sister-in-law's sister. They are the best, fluffiest waffles I have ever had. Try them with the bananas! Just make a batch and a half and that will take care of the buttermilk.
                    Yummy Fluffy Basic Waffles

                    2 egg, separated
                    2 cups buttermilk
                    2 cups un-sifted white flour
                    2 teaspoons baking powder
                    1 teaspoon soda
                    1 teaspoon salt
                    ½ butter, melted or oil

                    Preheat waffle iron according to manufacturer's directions. Place egg yolks in large
                    mixing bowl, whites in small bowl. To yolks add buttermilk; beat well. Add flour,
                    baking powder, soda and salt; beat until smooth. Stir in melted butter or oil. Beat egg whites
                    until soft peaks form. Fold into batter. Bake in preheated waffle iron, set at medium heat
                    5 – 8 minutes or until steaming stops and waffle is golden brown.

                    Makes about 5 waffles

                    TIPS

                    -Refrigerate or freeze leftover waffles
                    -Part or all whole grain flour may be used
                    -For APPLE WAFFLES add 1 medium apple, shredded and ½ tsp cinnamon
                    -For BANANA WAFFLES place banana slices on batter for closing lid of waffle iron
                    -For BLUEBERRY WAFFLES add 1 cup drained fresh or frozen blueberries to batter
                    -With Self rising flour omit baking powder and reduce soda to ½ teaspoon

                    2 Replies
                    1. re: jodymaryk
                      s
                      Sharuf Sep 5, 2008 04:16 AM

                      That is exactly my mother's waffle recipe, assuming you mean 1 cube of butter.. A husband, four kids, and a bunch of hired hands can testify as to its wonderfulness.

                      As for incorporating fruit into the batter, I once ruined a waffle iron by putting blueberries into the batter.

                      1. re: Sharuf
                        jodymaryk Sep 5, 2008 06:03 PM

                        Your right, 1/2 cup butter, melted or oil. I really need to proof read my posts!

                        With the bananas, it did carmelize a little to the top of the iron but I picked off what I could, then when it had cooled it came right of with a paper towel. I have not tried it with blueberries.

                    2. HSBSteveM Sep 5, 2008 07:16 AM

                      Buttermilk is a wonderful base for Panna Cotta. My fave is Blackberry-Buttermilk Panna Cotta. Try searching Chow for recipes. This is a classy and very tasty make-ahead dessert.

                      1. t
                        The Old Gal Sep 5, 2008 07:36 AM

                        Well, drewb, you don't have enough!
                        I can see a wonderful porch supper, summer time's best. For the menu you choose the buttermilk fried chicken, the buttermilk biscuits (both listed here), perhaps corn on the cob and/or a salad and then finish with this ice cream:
                        2 cups strawberries..wash, drain, a quick whiz in the food processor, or mash well with potato masher.
                        2 cups buttermilk... stir in
                        1 cup sugar.. stir in
                        1 teas vanilla ... stir in
                        follow whatever instructions you use for making ice cream.
                        And now you must invite us all over.

                        Or, I suppose you could freeze it in 1 cup increments.

                        1. Chew on That Sep 5, 2008 12:33 PM

                          How about some buttermilk pancakes or a buttermilk dressing?

                          Herb Buttermilk Dressing

                          A rich and creamy homemade salad dressing

                          Ingredients

                          2/3 C. buttermilk
                          1/3 C. olive oil
                          1 1/2 Tbs. lemon juice or herb vinegar
                          1/4 C. light mayonnaise
                          3 Tbs. chives, snipped
                          1 tsp. fresh minced basil
                          1/2 tsp. fresh minced oregano or marjoram
                          2 tsp. ground black pepper
                          1/2 tsp. salt
                          1/4 tsp. granulated sugar or Splenda

                          Directions

                          Whisk the buttermilk, olive oil, lemon juice and mayonnaise in a small bowl until smooth. Blend in the other ingredients and place into a jar or container. Cover and chill for 30 minutes or longer. Mixture should be smooth and well blended.

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