What to do with buttermilk?

Question

I bought a quart of buttermilk yesterday and only used 1/2 cup for banana nut bread.

I was wondering if anybody has some dessert recipes that would include buttermilk so it would not go to waste. I'm cooking snacks for about 15 people and servings sizes don't really matter.

Thanks for your help! Happy Holidays!

Answer 1

Buttermilk Pie ....It's my favorite!!!!

3 eggs
1/2 cup butter, softened
1 1/2 cups white sugar
3 tablespoons all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/8 tablespoon freshly grated nutmeg

1 (9 inch) unbaked pie crust
DIRECTIONS
Preheat oven to 350 degrees (175 degrees C).
Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
Bake for 40 to 60 minutes, or until center is firm.

Answer 2

You don't have to use it now. You can freeze it!

I do that and it always thaws out and is fine for whatever recipe I use it in.

Freeze it in 1/2 cup portions and then thaw them to use in more banana bread or butter milk pancakes or biscuits.

Or I do a fried boneless skinless chicken that you soak the pieces of chicken in buttermilk mixed with some hot sauce...soak it, then coat it with flour and then fry it.

SO good...

Answer 3

well this isnt a dessert but its GREAT snack!

INGREDIENTS
1 (3 pound) whole chicken, cut into pieces
2 cups buttermilk
1 cup dry potato flakes
1 cup all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup vegetable oil
DIRECTIONS
Rinse chicken pieces and pat dry. In a shallow dish or bowl, pour buttermilk and add chicken pieces. Place in refrigerator and marinate chicken in buttermilk overnight.
When ready to prepare, mix potato flakes, flour, poultry seasoning, salt, and pepper in a medium bowl. Dredge marinated chicken in potato/flour mixture to coat.
In a large skillet, heat oil until hot. Fry chicken slowly over medium heat until golden brown and juices run clear.


YUM YUM YUM

Answer 4

Orange Buttermilk Sherbet

2/3 cup sugar
1/3 cup light corn syrup
6 strips (3x1/2 inch) of orange zest
1/8 tsp salt
1 quart buttermilk
1 can (12 ounces) frozen orange juice concentrate

1. In the medium saucepan, combine the sugar, corn syrup, orange zest, salt, and 1/2 cup of water. Bring to a boil over moderate heat and cook for 2 minutes. Cool to room temperature. Discard the orange zest.

2. In a medium bowl, combine the buttermilk, orange juice concentrate, and sugar syrup. Transfer to the canister of an ice cream machine and freeze according to the manufacturer's directions. Alternatively, to stil-freeze, pour into a shallow 9x13x2-inch pan and freeze for 2to 3 hours or until almost frozen. Cut into chunks and process in a food processor until smooth. Serve immediately.

Carrot-Flecked Corn Bread (9 Squares)

2 tbs vegetable oil
2 cups white or yellowcornmeal
1/3 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tbs sugar
1 tsp salt
1 3/4 cups buttermilk
1 large egg, lightly beaten
2 medium carrots, peeled and finely shredded

1. Preheat oven to 400F. Swirl oil in 8 x 8 x 2-inch-square baking pan. Place pan in oven for 5 minutes while preheating.
2. Meanwhile, in large bowl, combine cornmeal, four, baking powder, baking soda, sugar, and salt. Stir in buttermilk, egg, and carrots. Carefully pour in oil from baking pan. Mix well. Pour batter into hot pan.
3. Bake until toothpick inserted in center comes out clean, 25 minutes. Let cool in pan 10 minutes. Turn out onto wire rack. Let cool slightly before cutting. Serve warm.

Merry Christmas!

Answer 5

Blitz Buttermilk Biscuits Recipe

3-1/2 cup unblerached all-purpose four (16 ounces)
1 tsp salt (0.25 ounces)
2 tsp baking powder (0.33 ounces)
1/4 tsp baking soda (0.08 ounces)
1-1/2 cup butter, unsalted, cold (12 ounces)
1-1/2 cup buttermilk, cold (12 ounces)

Sift flour, salt, baking powder, and baking soda together into a mixing bowl.

Use a knife or pasty cutter to chop the butter into pieces about the diameter of a quarter.Toss them into the flour and mix with your hands, lightly rubbing the flour and butter into each other between your fingers (DO NOT let the fingertips rub against ech other or the friction will melt the butter). Work the dough until the butter pieces are down to the diameter of a dime and are covered by the flour mixture.

Stir the buttermilk into the flour mixture just until the ingredients are gathered and form a dough ball.

Line a sheet pan with parchment paper.

Lightly flour a surface with flour, and roll the dough in it. Dust the counter again and roll out the dough with a rolling pin into a rectangle about 3/4-inch thick. Peel the dough up from the counter and fold it, like a letter, into thirds. Give it 1/4 turn. Flour the counter and the top of the dough and roll it out again to 3/4-inch thick. Peel up again and again fold into thirds.

Transfer the dough to the prepared pan. Cover with plastic wrap and refrigerate for 20 minutes.

Remove the dough from the refrigerator, roll it out again to 3/4-inch thick, fold in thirds one more time, and roll out again, at 3/4-inch thick.

Cut the dough into 2 x 2 x 2-inch triangular pieces or use a cookie or biscuit cutter to cut into rounds. Place the cut biscuits on the parchment paper, cover, and refrigerate for 20 minutes.

Preheat the oven to 500 degrees F. Brush the tops of the biscuits with buttermilk or melted butter. Place them in the oven and immediately reduce the heat to 375 degrees F.

Bake for 12 to 15 minutes, or until LIGHTLY browned and golden all around. Allow to cool for 5 minutes and serve while still warm.

Yield: 24 biscuits



Buttermilk Mashed Potatoes Recipe

Ingredients

2 pounds baking potatoes, peeled and cut into 2-inch chunks
3 Tbsp unsalted butter
1/2 to 2/3 cup buttermilk
3/4 tsp salt
1/4 tsp freshly ground pepper
Dash of cayenne

Instructions

In a large saucepan of boiling salted water, cook the potatoes until they are very soft, 15 to 20 minutes. Drain into a colander. Put the hot potatoes through a ricer or beat with an electric mixer until mashed. (Do not puree in a food processor or you will end up with wallpaper paste.) Add the butter and beat until melted and smooth. Beat in 1/2 cup buttermilk. If the potatoes are still too thick, beat in the remaining milk, 1 tablespoon at a time, until they are of the desired consistency. Season with the salt, pepper and cayenne.

Yield: 4 servings


Buttermilk Sherbet

Ingredients

4 cups buttermilk
1/2 cup lemon juice
Zest of 4 lemons, grated
1-1/2 cups corn syrup
1/2 cup sugar
Zest strips for garnish

Instructions

In a bowl, combine well the buttermilk, corn syrup, lemon juice, sugar, and zest. Freeze mixture in an ice-cream freezer, according to directions. Pack sherbet into an air-tight container and freeze it until firm. Serve scoops of the sherbet garnished with strips of zest.

Yield: about 1-1/2 quarts.

Answer 6

Here's a list of recipes containing buttermilk. To narrow it down, try putting some more ingredients in along with buttermilk.
http://allrecipes.com/Search/Ingredients.aspx?WithTerm=&SiteId=0&Wanted1=buttermilk

Answer 7

I really dont know but you could try Indian style... put cuury leaves and some pepper and some salt...
it feels so good to drink after dinner though its not a dessert. It just cools your body down if you have had a long hot day at work...
so best of luck...
and also enjoy your holidays!!!

Answer 8

Don't know about dessert, but hold on to it, it makes an awesome meat tenderizer for chicken, before you make fried chicken, beef that is less expensive... And it will keep a fairly long time,

Answer 9

It's not a desert by any means but if you soak chicken in buttermilk before you fry it, if you home fry chicken, for at least 8 hrs. it gives it an incredible flavor.
http://www.shoplinksonline.com

Answer 10

you can always biscuits with it. those are great.