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Surplus of Buttermilk

I have a quart of leftover buttermilk in my fridge that I'd hate to let go to waste. I'm trying to be healthy this month, so fried chicken doesn't look like it's in the cards. What are people's favorite ways to use it? All sweet and savory suggestions greatly appreciated!

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    1. re: middydd

      Cooks Illustrated has a great recipe for buttermilk mashed potatoes. Much healthier than cream and so good.

        1. re: Becca Porter

          Do you have a link to this? I would love to try it!

      1. as a last resort: unlike other types of dairy, you can freeze buttermilk.

        buttermilk is also great in any type of baking that calls for regular milk-- muffins, quickbreads especially! you can make a *real* farmhouse buttermilk dressing (don't say the "r" word). chop up fresh mixed herbs including chives if possible, throw in a little minced garlic or shallot, fresh-ground pepper, whisk in the buttermilk with some sour cream or creme fraiche, and maybe a spoonful of mayo to help the consistency. salt to taste. use the dressing on green salads. make the world's best mashed potatoes using the leftover dressing. oops i'm getting "unhealthy" with my suggestions-- sorry :)

        1. Waffles, pancakes, crepes, muffins, bread, saklty buttermilk pie, buttermilk beignets, sweet potato buttermilk casserole, ...

          4 Replies
          1. re: todao

            hey now. . . give up the recipe or link to the sweet potato b-milk casserole!!!

              1. Make low-cal salad dressings.
                Use it to marinate meats for flavor and tenderization.
                Like middydd said, mashed potatoes!!

                1. Add to the list coleslaw, blue cheese dressing,

                  1. thanks for all the great suggestions so far. i was just perusing 101 cookbooks and saw that Heidi makes her fresh ricotta with buttermilk. Been meaning to try my hand at that for awhile now... but for next time, i too would like the recipe for the sweet potato buttermilk casserole!

                    1. I've been making yogurt lately and have been meaning to try buttermilk. I've heard it works great! I make mine in a cooler with a heating pad. Works great.

                      1. How about an oven-fried chicken recipe? This one is really great...not as crunchy as regular but still a little crispy...and I always remove the skin:


                        1. I've been using my leftover buttermilk in place of coconut milk and it's a great taste, with lots less calories.

                          9 Replies
                          1. re: coll

                            That is a great idea, and I'm glad to hear that it works well. I make a salad dressing with it, as well, and my grandmother's recipe for "Orange Cookies" calls for it too. And, of course, buttermilk biscuits.

                            1. re: MMRuth

                              Just started doing it recently, I used frozen and thawed so I imagine fresh should be even better. In March I will make my soda bread and be loaded up with leftovers again!

                            2. re: coll

                              Wow, that 's an amazing idea! I use lite coconut milk, but still feel a bit indulgent with the calories and fat.
                              I will definitely give this a try.

                              1. re: monavano

                                I hope you like it as much as me, I have no idea where I got the idea. I think I needed space in the freezer at the same time I was making a curry type dish, and it just happened.

                              2. re: coll

                                Now, you know me, all in favor of "healthier" but for something like a Thai curry...buttermilk???...I doubt it ... Coll, you are strictly talking about using it as a substitute in baking, right?

                                1. re: Val

                                  I'm talking about curry in general (not Thai particularly), but if it's not for you, that's OK. Lots of times I make it with no creaminess at all, due to the fact that I'm trying to make it healthy for myself, and I've been subbing 0% yogurt too. Since I've never been to Thailand, I don't know any better, I guess. Just think of it as a hybrid ;-)

                                  1. re: coll

                                    Thanks, I might just try it!

                                    1. re: Val

                                      You could use the buttermilk in Indian style "curries", rather than Thai.

                                      There is a category of Indian dishes called "karhi" (in Northern India; other names in the South) which are spiced buttermilk soupy things that you eat with rice or rotis.

                                      Also, make mango lassi. Though most Western recipes use yogurt to make lassi, it can be made with buttermilk or diluted yogurt.

                                      1. re: Rasam

                                        Thanks I feel better now. Thought I made it up, but I must have heard of it somewhere or another (probably here!)

                              3. Freeze it! In the carton, then peel the carton away.... or freeze in an ice cube tray... Consistancy might not be great but for salad dressings and cooking it will be fine. I freeze heavy cream as well,

                                1. Wonderful frozen (google buttermilk sorbet), in panna cotta, or in smoothies. i put it with banana and frozen blueberries with lavender (because I can't make anything too pedestrian), whirl it in the blender. yummm...I put oatmeal in if it is breakfast.

                                  There is a recipe for buttermilk parsnip pie I have been meaning to try, crust-free in ramekins as a custard that would be a healthy dessert. I can find the link if you are interested.

                                  I also use it in mashed sweet potatoes and mashed potatoes.

                                  Love love love buttermilk...I make a lot of quick quick bread when I have it - nothing I would serve to guests, but since my son and I have to eat gluten free I mix it with buckwheat flour, a bit of sweet rice flour, baking powder and salt similar to Jacques Pepin's flip bread. My son gobbles it up and I can have GF whole grain bread for him in 20 minutes.

                                  1. My standard gravy is buttermilk, plus wondra or cornstarch, added to the pan used for frying burgers, chops, chicken pieces, etc. Also you can make a nice sauce by sauteing onions or mushrooms and then adding the buttermilk with thickener.

                                    This gives a sour cream flavor, minus the calories.

                                    1. How about making a Russian cheese with it: http://www.bakingobsession.com/2007/1...
                                      Heard about this in Anne Mendelson's wonderful book called "Milk" which would give you lots of other ideas (her recipe involves putting unopened cartons of bmilk in a deep stockpot, addding coldwater almost to the top, bringing to the full boil, taking off heat and letting cool to room temp as is, then draining in cheesecloth, adding a bit of cream and salt, and refrigerating the cheese when it's done).

                                      1. So many things. I love buttermilk. Some ideas: Soda bread, muffins, pancakes, banana bread, buttermilk based ice creams, buttermilk pudding cake....

                                        1. thanks so much for all these responses! do you guys think adding buttermilk instead of milk to a bolognese sauce would be detrimental?

                                            1. re: jcattles

                                              Oh, but don't call it "panna cotta" here on CH, if it's made with buttermilk. I made that mistake and was roundly trounced by a literalist hound who understands Italian. But, yes, the gelatin thickened cold dessert is utterly delicious made with buttermilk. I particularly like it with a fruit sauce, raspberries or strawberries especially

                                              1. re: amyzan

                                                hi amyzan,

                                                do you have your own personal recipe for this? it sounds delicious...

                                                1. re: xiaobao12

                                                  http://www.epicurious.com/recipes/foo... is very similar to the proportions I use, excepting that I don't include lemon zest. You can add a drop of lemon extract instead if you like the flavor. If I was to use fresh lemon zest, I'd probably strain it out before pouring into molds. Fresh raspberries or blackberries are nice, but I've made a coulis with frozen berries for guests. I wouldn't serve frozen berries with them, unless it was just family. I have made it with half the sugar, only a quarter cup, when serving with sweet local strawberries.

                                            2. Pineapple Buttermilk Sorbet:


                                              Delicious, refreshing, and uses up a lot of buttermilk

                                              1. Lots and lots of sweet potato biscuits - especially the ones found here:http://orangette.blogspot.com/2004/12...
                                                They are simply amazing.

                                                1. I drink buttermilk a lot, I like bulgarian buttermilk because it is thicker. But when I am down to my last pint, I add about a tablespoon of ground cinnamon, and 2 tablespoons sugar, mix it up (shake the jug) wait about 24 hours and shake it up and pour some into a glass. It makes a nice sweet drink. My Dad told me it was an old german recipe, I have not gone about looking it up to see if it is or not. He worked for a german farmer about 50 years ago, and was treated to it.

                                                  1. I'm a little late to the party, but if you've ever been in Amish country in the Midwest (possibly back east, too) you might know how WONDERFUL buttermilk pie is!


                                                    1. Cornbread (southern-style - in hot fat in a skillet with only cornmeal and no or scant sugar)

                                                      Irish brown bread

                                                      Btw, if you refrigerate buttermilk in a glass jar, it keeps way past its sell-by date.

                                                        1. I am sure that your Buttermilk must be spoiled by now but South Indian Style spiced Buttermilk is one of my favorites. With American Buttermilk you need to thin it a bit.

                                                          1. make crème fraiche. and then use crème fraiche in other recipes.

                                                            See www.foodwishes.com thread.

                                                            1 Reply
                                                            1. re: LUV_TO_EAT

                                                              YES, I have been meaning to make this recipe by Chef John!! I love that man! he also has a recipe for Fromage Blanc, or Farmer's Cheese that uses buttermilk.