What to Do with Buttermilk

I am one of those guys that loves creme fraiche but really doesn't like buttermilk. So you have to buy the buttermilk to inoculate the cream, and are left with a litre less a couple of tablespoons (the foregoing typifies the schizophrenic attitude of Canadians in a metric country cooking with old recipes in non-metric measures - have to keep a complete set of measures in both scales) of surplus buttermilk (we can't find it in 200 ml. size, Heaven knows why).

SWMBO isn't a fan of drinking it and I generally don't drink milk, much less buttermilk. Yet it goes against my Scottish heritage to toss out a basically unused litre of BM (..hmm...maybe I better just continue to type out 'buttermilk'!)

I don't bake, so biscuits are out and you can only use so much salad dressing. Anybody got any other uses for this stuff, or shall I continue to use it to replenish the flora and fauna of the sewer lines....

It works well to coat chicken in prior to dredging in a crumb coating.

[Jenise]

I feel your pain! I usually end up pouring most of it down the drain if I can't talk myself into making buttermilk mashed potatoes a la Zuni Cafe (excellent, btw, can provide recipe) or using it to coat chicken or fish before frying (which I almost never can, love the stuff but way too many calories!)

Well, if you have the patience and the time, pour the buttermilk into a double layer of muslin, tie the bag and hang it, letting it drip for betrween 48-72 hours and you will have a close approximation of Middle-Eastern Labene (usually made of course from yoghurt, but quite refreshing when made this way). After the labane attains its desired consistency, transfer to sterile jars, pour over a light coating of olive oil and use either as a part of a meze or on its own as a snack. When made from buttermilk, especially good with freshly grated pepper sprinkled over

Use buttermilk as your wet ingredient to make biscuits, scones, cornbread, coffee cake or any quickbread. It is excellent mixed with mayonnaise and herbs to make a ranch dressing. Use it (along with ice cubes) in place of yogurt to make a smoothie with your favorite fruits (mango, peaches, strawberries, etc.). And, as Jenise said, buttermilk mashed potatoes with garlic, butter and chives. YUM!!

Well, if you have the patience and the time, pour the buttermilk into a double layer of muslin, tie the bag and hang it, letting it drip for betrween 48-72 hours and you will have a close approximation of Middle-Eastern Labene (usually made of course from yoghurt, but quite refreshing when made this way). After the labane attains its desired consistency, transfer to sterile jars, pour over a light coating of olive oil and use either as a part of a meze or on its own as a snack. When made from buttermilk, especially good with freshly grated pepper sprinkled over

After hanging and draining either yogurt or buttermilk, make a cheesecake from the solids.

I use buttermilk for marinading most white meats (and some fish, too).

I put it in my steel coat oats.

I immediately thought of Buttermilk Pound Cake, but since you don't bake that won't work! I'll pile on with the salad dressing and coating chicken suggestions.

Pancakes. Waffles.

I'm with Jo Ann. Biscuits!! Pancakes, Graham Bread.

One nice thing is that it lasts MUCH longer than milk so you can take your time.

F

I'm with Jo Ann. Biscuits!! Pancakes, Graham Bread.

One nice thing is that it lasts MUCH longer than milk so you can take your time.

F

Yeah, but those were specifically eliminated when I asked the question.

make cottage cheese pancakes

I'm with Jo Ann. Biscuits!! Pancakes, Graham Bread.

One nice thing is that it lasts MUCH longer than milk so you can take your time.

F

Yeah, but those were specifically eliminated when I asked the question.

You Canadian types bake pancakes??

Does this have something to do with the bacon up there being round?

Frank

You know, I freeze leftover buttermilk so I can use it whenever I want to.

I'm with Jo Ann. Biscuits!! Pancakes, Graham Bread.

One nice thing is that it lasts MUCH longer than milk so you can take your time.

F

Yeah, but those were specifically eliminated when I asked the question.

You Canadian types bake pancakes??

Does this have something to do with the bacon up there being round?

Frank

Fried, baked, whatever - not a fan of anything of that sort. And all my bacon is in strips presumably like yours. The only thing they do here that I hate is use maple flavouring - I have to make sure I don't buy maple vacon. Does American bacon also get this horid treatment?

A friend that came to dinner said that she had some dehydrated buttermilk that gives the same results as far as creme fraiche are concerned. That sounds like the right answer to surplus buttermilk - don't buy it, use dried instead.

In gratitude I gave her the litre of buttermilk to take home with her!