Buttermilk

[Marthe48]

I got a pint of buttermilk recently, so I could make buttermilk chicken. You soak the chicken in the buttermilk in the fridge overnight, rinse, drain and coat with flour, then fry it. Yum.

I had most of the pint of buttermilk left and didn't want it to go to waste. I found my recipe for buttermilk pie, and adapted it to make a crustless baked custard. I having a serving now Yum! I added some spices to the recipe and used walnuts instead of pecans, reduced sugar, and used a mix of Moreno and Monkfruit, and baked it at 325.

Still had almost a cup of buttermilk left, so I found my recipe for buttermilk biscuits. They are in the oven right now.

I don't like to drink buttermilk, but most of my family liked it, and when my Mom lived with me, I made sure there was buttermilk in the fridge for her. I like buttermilk in recipes. If anyone has a recipe they'd like to share, I'll look forward to reading them

[Freddie]

1. Sugar Cakes

[link:https://www.bigoven.com/recipe/sugar-cakes-pennsylvania-dutch-soft-sugar-cookies/609527 Sugar Cakes (Pennsylvania Dutch soft sugar cookies)|
These are unique to Central PA. More of a cake than a cookie, with a delicate texture and taste from the buttermilk. I’ll make 2 or 3 batches at the holidays and then have to figure out how to use up the rest of the buttermilk.

[Marthe48]

2. Thanks

I'll check the recipe. The holidays are coming up, and I like to try at least one new recipe

[Phoenix61]

7. I freeze it in one cup portions for later use. nt

[no_hypocrisy]

3. Buttermilk pancakes,

Irish Soda Bread
Creme Fraiche

[mitch96]

9. SODA BREAD!!! Delish...gives it just a bit of "twang" nt

[Nanuke]

4. Salad dressing

My mother used to make this and pour it over iceburg lettuce. She called it Southern Salad.
3T Mayo, 2T lemon juice, 2T Dijon mustard, 1T olive oil, 1 clove crushed garlic, 1C buttermilk. Combine all items except buttermilk. Whisk in the buttermilk. Add chopped green onions if desired over the dressed salad.

She also used buttermilk in quick breads too—such as banana or nut bread.

[Siwsan]

5. Scones and Irish Soda Bread

I always buy just a pint because I'm not a fan of drinking it. I'll have to try that buttermilk chicken.

[Warpy]

6. I used to make buttermilk salad dressings

which were the only ones I particularly liked. That was back in the good old days before powdered buttermilk for baking was readily available. I no longer have half a cup of leftover buttermilk to use up.

Anyway, I never used a recipe. It was the half cup of buttermilk, a blob of mayo, and garlic. To that I'd add herbs and whatever else struck my fancy that day. A favorite was a few chunks of cucumber and some fresh dill, that was my favorite dressing and veggie dip, just buzz in a blender and done. It only kept for three days or so, perfect for that last half cup of buttermilk left over from soda bread, biscuits and/or pancakes.

Powdered buttermilk is great for baking but I do miss that salad dressing.

[Rebl2]

8. My Mom

loved buttermilk. She especially liked to make cornbread and dunk it in the buttermilk. I myself can’t stand to drink it. Don’t mind baking with it though.

[chowmama]

10. Brown Bread

BROWN BREAD (IRISH)

2 c unbleached white flour
1 c whole wheat flour, preferably stone-ground
1 c cracked wheat (For less crunchy, you can substitute bran and wheat germ. I
like it crunchy.)
1 tsp baking soda. Sift if it’s lumpy.
1 tsp salt
1/2 tsp cream of tartar
1/4 c sugar
2 oz (1/4 c) cold butter
Approximately 2 cups buttermilk – the amount needed may vary. See notes re:
powdered buttermilk.

Mix all the dry ingredients. Rub in the butter with your fingers till the mixture is
like coarse crumbs. If you’re going to store some or all of the mixture, do it now.
(See notes.)

When you’re ready to bake, preheat the oven to 400⁰. For the full recipe, butter a
tin or dish about 8” across. For half the recipe, make it 6” across. Cast iron is good
for this, but any baking dish will do.

Shake the buttermilk well before stirring it into the mixture, adding barely enough
to incorporate all the dry stuff and to make a soft dough. In the bowl or on a
lightly floured surface, knead it briefly (4-6 times or so) and form it into a ball. Use
a serrated knife to cut a deep cross in the dough and put it in the pan
.
Bake it until brown and sounds hollow when tapped. If it’s a tall loaf, it’ll take a bit
longer than a flatter one – a flattish one takes 35-40 minutes. It’s good to take it
out of the pan towards the end and let it bake on the rack (or a pizza stone) to
brown the bottom.

It’s hard to resist hot, but won’t cut without crumbling till it’s cool. Your choice.

I often mix freeze-dried buttermilk (enough to make 2 cups liquid) in with the dry
ingredients and add water or milk when I’m ready to bake. Since we’re a
household of two (although the dog and cat will disagree), I divide the dry mix
into 2 equal parts and have one set aside in the fridge to reconstitute and bake at
my convenience.

[Ziggysmom]

11. Must have buttermilk brownies! Cakey with chocolate icing!

My aunt made a recipe just like this for me on my birthdays when I was little. SOOO GOOD 😋

https://livingoncookies.com/wprm_print/4248

Ingredients
Brownies
2 cups (280 g) flour
2 cups (400 g) granulated sugar
1 teaspoon baking soda
¼ teaspoon salt
1 cup (225 g) butter
1/3 cup (40 g) unsweetened cocoa powder
1 cup (240 ml) water
½ cup (120 ml) buttermilk
2 eggs
1 ½ teaspoons vanilla extract or 1 ½ packets vanilla sugar
Chocolate-Buttermilk Icing
¼ cup (60 g) butter
3 tablespoons unsweetened cocoa powder
3 tablespoons buttermilk
2 ¼ cups (250 g) powdered sugar
½ teaspoon vanilla extract or ½ packet vanilla sugar
Instructions
Brownies
Preheat oven to 350°F (175°C). Grease a 13x9x2-inch (25x38x4 cm) baking pan. In the bowl of your mixer, whisk together flour, sugar, baking soda and salt.
In a medium saucepan combine butter, cocoa powder and water. Bring the mixture just to boiling over medium-high heat, stirring constantly. Remove from heat and pour the chocolate mixture into the flour mixture. Beat with mixer on medium speed until combined. Scrape bowl and add buttermilk, eggs and vanilla extract or vanilla sugar. Beat for one minute on medium speed. The batter will be thin. Pour into prepared pan.
Bake at 350°F (175°C) for 20-25 minutes, until a toothpick inserted near the center of brownies comes out clean. Cool in the pan on a wire rack.

Chocolate-Buttermilk Icing
Begin making the chocolate-buttermilk icing immediately when the brownies are done baking. Place the powdered sugar into the bowl of your mixer. In a medium saucepan bring butter, unsweetened cocoa powder and buttermilk to a boil over medium heat, stirring constantly. This mixture will seem oily and separated but that's normal. Remove from heat and pour chocolate mixture over powdered sugar and add vanilla extract or vanilla sugar. Beat until smooth, scraping bowl once. Working quickly, distribute the icing over the warm brownies and then spread the icing evenly.
Cool the brownies completely in the pan on a wire rack and cover and chill them in the refrigerator before cutting. Keep brownies covered in the refrigerator for up to three days.

[Marthe48]

12. I'm loving all of the ideas

Thanks for taking the time to suggest, and offer links or recipes. I'm going to be busy following up

[AKwannabe]

13. I always make my own buttermilk substitute

When needed for a recipe because buttermilk is expensive and this is too easy!

Common sub is: 1tbsp vinegar to a cup of milk.
Viola. Sour milk! You can use lemon but I don’t always have lemon like I do vinegar in the pantry.

[Marthe48]

14. I know that trick

and have used it to make sour milk.

[Warpy]

15. Don't try this if you're lactose intolerant

Buttermilk is no longer really buttermilk, the liquid left over from butter production. It's whole milk that has been cultured and had most of the lactose broken down, giving it a thick, creamy texture and tart flavor.

The big southern treat used to be sweet corn bread dunked in a glass of buttermilk. I suppose it was OK, but milk and I have not been friends since I was four, so I just ate the cornbread and let somebody else have the buttermilk.

[dem in texas]

16. Easy Buttermilk cake

Easy Buttermilk Cake –makes 3 layers - from Jeanette

2 ½ cups plus 6 Tbs flour (cake flour if you have it)
1 ½ teasp baking powder
½ teasp baking soda
1 2/3 cups sugar
¾ cup shortening
1 cup buttermilk
1 teasp vanilla
3 eggs unbeaten

Sift dry ingredients. Stir in shortening just to soften. Add dry ingredients. Add buttermilk and vanilla; mix until flour is dampened. Beat for 2 minutes at low speed. Add eggs, beat one minute more
Bake at 375 degrees for 25 minutes.
Frost with fluffy frosting
Make raspberry or lemon filling
3 layers is best, - line bottom of cake pans with waxed paper cut to size of bottom of pans. Makes a good sheet cake too

Used to make in 3 layers with Raspberry preserves between the layers, frosted with butter cream icing, sprinkled with coconut. Now bake it as a sheet cake, butter cream icing with coconut.

Got this recipe from lare my sister in-law, who was my childhood friend (we started first grade together). We shared a life long love of cooking. We were always trading recipes and when we'd visit, we head for the kitchen, pull out our new recipes and start cooking.

[spinbaby]

17. I substitute plain yogurt

I never have buttermilk on hand, but always have plain yogurt, which makes an excellent substitute.

[Marthe48]

18. I don't like to eat yogurt

I keep trying to remember to get some for cooking, and forget. I have some recipes I'd try.
You nudged a memory, too. I have a Japanese friend. She came to the house when my Mom was here, and saw the buttermilk I had on hand for her. She gulped down 2 big glasses, and was practically swooning with joy, hadn't had it for awhile, didn't know she could get it here. She said the Japanese call it go it energy on the go (something like that) After she left, my Mom was complaining that my friend had drunk all of her buttermilk and I had to promise her I'd get more. lol

Thanks for reminding me about yogurt as a sub, and my funny memory.

[yellowdogintexas]

19. Some of the best cake recipes use buttermilk

My rule of thumb when searching out recipes: if it includes buttermilk, make it.

If you have one recipe with buttermilk and a similar one without it, always choose the one with the buttermilk.

Cakes which call for sour cream are also delicious.

Of course you must have buttermilk to make the best cornbread and biscuits.

I love buttermilk pie. Now I want to bake one.