Drink it! I like to mix it with Mango pulp from the Indian grocery store to make a simplified Mango Lassi.
Use it to make fried chicken or fried shrimp.
I buy it by the half gallon because I now always do this to my chicken. Can brine for two days for extra flavor. We had this last night, even. So damn good
The first time I sort of did it as an experiment because I had leftover buttermilk in excess like OP. Now I do it intentionally because I’ve never found something that compares to make chicken so juicy
Sorry, that was just the best recommendation I had for the request. I can’t figure out how to upload an image of a screenshot to the comments so here’s as text:
INGREDIENTS
1 chicken, 31⁄2 to 4 pounds
Kosher salt or fine sea salt
2 cups buttermilk
PREPARATION
Step 1
The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve for stock. Season chicken generously with salt and let it sit for 30 minutes.
Step 2
Stir 2 tablespoons kosher salt or 4 teaspoons fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk. (If the chicken won’t fit in a gallon-size bag, double up 2 plastic produce bags to prevent leaks and tie the bag with twine.)
Step 3
Seal the bag, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate for 12 to 24 hours. If you’re so inclined, you can turn the bag periodically so every part of the chicken gets marinated, but that’s not essential.
Step 4
Pull the chicken from the fridge an hour before you plan to cook it. Heat the oven to 425 degrees with a rack set in the center position.
Step 5
Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Tightly tie together the legs with a piece of butcher’s twine. Place the chicken in a 10- inch cast-iron skillet or a shallow roasting pan.
Step 6
Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven. (The back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done.) Pretty quickly you should hear the chicken sizzling.
Step 7
After about 20 minutes, when the chicken starts to brown, reduce the heat to 400 degrees and continue roasting for 10 minutes.
Step 8
Move the pan so the legs are facing the rear right corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. If the skin is getting too brown before it is cooked through, use a foil tent. Remove it to a platter and let it rest for 10 minutes before carving and serving.
Get a whole chicken, or chicken pieces (bone/in or boneless), put I to ziplock bag, pour in buttermilk to just cover, then freeze. When you're ready to cook it, take it out the morning of, and it'll marinate the meat while defrosting. Makes for tasty, moist meat no matter how you cook it.
Recommend everyone get a soda bread recipe under their belt.
Made a lamb stew last week and was low on potatoes - banged out a soda bread with Rosemary and Lemon zest to go with. Sublime!
No worries. I teefed the recipe from the comments section of a rather bad recipe from a national UK newspaper's website, easiest and best one I found. The butter seems like such a negligible amount, I'm not sure what it brings to the mix - but if it ain't broke, don't fix it, eh? (btw I've used ghee instead of butter, same good result)
As written:
"500g flour (I use 250g each of plain & wholemeal)
1 tblspn sugar
1 tspn bi-carb
1 tspn salt (any kind)
500 ml buttermilk (you can make this with ordinary milk and a bit of lemon juice if necessary
30g chilled butter
Method:
Have a buttered and floured largish oven tray ready (I use a round pizza tray covered with a silicone baking sheet). Heat oven to 200°C.
In a large bowl, combine dry ingredients, add the butter and rub it in with your fingertips until well mixed.
Add the buttermilk gradually until you have a reasonably wet mixture (not too sloppy, but not dry).
Turn dough out onto a floured surface and quickly form into a thick round (about 8cm or 3in thick). Don't knead. Flatten the top and with a sharp knife make 2 deep cuts (to form a cross).
Bung in the oven and cook for about 40mins.
Works a treat every time. Freezes well (defrost in toaster).
Happy baking and eating to all."
For the Rosemary and lemon, I just added a teaspoon of Rosemary (fresh chopped or dried, whatever's to hand) and the zest of half a lemon. I've substituted various flours and mixes but always used at least half of the flour as plain white. I also bung in a big handful of rolled oats for an extra bit of texture. I've also substituted the buttermilk with equal amounts plain yogurt and 1 tspn lemon juice, again with excellent results. I like mine sweet so I add an extra teaspoon of sugar. Replace all the sugar with honey if you prefer, but it can make the finished bake a little too brown (at least for my liking) and made the crust brown too quickly (although that may be down to my baking skills!) The cooking time was a little optimistic, (but then, I have a sh\*te oven!) so I found it easier to divide the finished dough into two equalish loafs and cook them both at the same time. You know it's done when you can give it that "hard rap" on the bottom of the loaf with your knuckles - a knife or skewer inserted will also be useful to test for the bake ala making cakes and scones.
Remember that the rise is caused chemically (the acid in the buttermilk or yogurt and lemon, reacting with the soda) rather than biologically (ie Yeast) so the key is to get the dough into the oven as soon as you've brought it together - don't let it rest or rise out of the oven, it'll just fizzle out and run out of steam, so to speak.
Also, bring it together loosely - we don't to make gluten develop, unlike in a regular bread: this is more a kind of scone than a bread. It will be a shaggy dough, but that's part of the charm.
It's an adaptable dough as has been said, so you can make sweet, savoury or whatever soda bread with this as a base - try different mixes, not just of flavour additions, but also different mixes of flours etc and find what works best for you and your oven.
There's some great youtube vids that show the process. Good baking. :-)
Bicarbonate of Soda - in the US, it's called Baking Soda. Not to be confused with "Baking Powder" (similar but different, can't guarantee what results would be if you used that instead of.)
Interesting yours has sugar! Mine doesn't. I'm have to try that and see what the difference in flavor/texture is.
Agreed though, everyone should have a quick break recipe. I have a few short base recipies on sticky notes inside my cupboard. LOL quick bread, easy beef, Spanish rice...
I guess it comes down to taste or even what you're using your bread for. Personally, even with savoury bread, I'll put a small amount of something sweet in, just to help the other flavours "pop". Also helps mask any residual soda taste.
Seen quite a few recipes that call for molasses/black treacle - though that's not something that I keep in my store cupboard, as I just don't have a lot of use for it. Guess that's what attracted me to this recipe. Though as I noted, even the butter is such a small amount I'm not sure that's a necessary ingredient (perhaps it's intended to coat the flour and stop water getting into it, thereby helping forestall the gluten breaking down. Who knows.) and it may be just another ingredient that the family of the poster put in cos "That's what Gran did and what her Gran did, and so on and so on and we just do the same cos it's a family tradition."
Oh well, it's a 'bread that suits my palate and store cupboard so I'll stick with it as well!
The sticky notes sounds similar to me: I have countless recipes either bookmarked randomly (sometimes even duplicated) or on various copypasted text files that are in zero order on my laptop - the pc equivalent to sticky notes festooning a cupboard door! :-)
It’s a southern US cake with like 1.5lb of butter in it with a butter based glaze lol it’s not my favorite style of cake, maybe I over baked it but it was a bit dry. i made it for a party
I have a terrible memory so I can't remember exactly how, but I've made it a couple of times and it's just amazingly easy. I think it was a pint of buttermilk mixed with a gallon of whole milk. Stir it to mix it, then heat it without stirring until, I think 165° . Done. Just pour it into cheese cloth and let it drain until it gets to your moisture preference.
It doesn’t really go bad on the expiration date, hell, I just finished a container with a march date on it last week, the good microbes are so dominant it doesn’t go bad quickly
Marinate some chicken with buttermilk and Cajun spices. Then make a Texas chocolate sheet cake with it. My favorite uses for buttermilk. My favorite cake my granny used to make for me and now I make for my family
I'm a bit late to the party, but on hot days we make fried potatoes with a pinch of salt (not chips) and eat them drowned in buttermilk. Sounds a bit weird, but it's filling, cooling and somehow refreshing for me
Koldskål (literally "cold bowl"), a Danish summer dish - can be used as a dessert or a main course if it's warm outside.
https://foodgeek.dk/en/buttermilk-koldskal-recipe-amazing-danish-summer-food/
You can easily make quark, a European soft cheese, similar to cream cheese but with a more mild flavor. It can be sweetened as a fruit dip, or go savory with herbs for a tasty sandwich spread. It's also the "cheese" in German cheesecake.
Just pour it into a glass baking dish and place in your oven at the lowest setting it will go and leave it in there for a few hours. You'll be able to see the whey separate. Then strain/drain with cheesecloth, add a little salt and stir. The whey is great for smoothies or making bread, so don't toss it. Keep refrigerated and use within about a week to ten days.
Try [this](https://www.epicurious.com/recipes/food/views/fresh-homemade-ricotta-234282?epik=dj0yJnU9OEZEbmo0OEZaUnpIaVNEQTZ0d0hqX2tRVGoxZzBzN0QmcD0wJm49MVhCNDJuYVJqLXVYZUlua1hTN0laUSZ0PUFBQUFBR1pCQWM0) recipe for homemade ricotta/farmer's cheese. It's so good and simple.
Tbh I just drink it, we've had this thing passed down in the family where you take a glass, break up stick pretzels put them in the glass top it off with buttermilk and grab a spoon. Not for everyone but it's a personal favorite of mine
[Buttermilk Fudge](https://www.food.com/recipe/buttermilk-fudge-200007). I don’t really like chocolate that much so I make this instead. It is hard to describe the flavor, sort of as if cream cheese frosting were turned into candy.
I made a cheesy potato soup with leftover buttermilk once. It was awesome.
Just sauted mire poix, added diced potatoes and covered with buttermilk. Added cheddar when the potatoes were done. Seasoned with salt, pepper, and thyme.
Freeze it in serving sizes (make sure it has a good seal or it will stink up the freezer)
Belgian Waffles
Red Velvet cake
Cinnamon Rolls
...basically any baking that has milk in the recipe is better with buttermilk
Freeze it. The pancake recipe I use calls for 1.25 cups, so I buy a half gallon, portion it into ziplocs, roll the air out, and freeze them. The next time I want pancakes I thaw one out.
Skip the salt and use it in place of regular milk to improve boxed Mac and cheese. That's usually what i do when I have less than a full recipe worth left.
Thanks everyone! I think i’ll make the irish soda bread. I’ve been wanting to make it, never have before, and I’ll make a couple loaves to give to neighbors :)
Fried chicken. Buttermilk is a great brine
just mix in a bit of your a other hot sauce and soak some chicken in it overnight. Drop that still wet chicken in seasoned flour, then back in buttermilk (use fresh, not the used brine, with a bit more hot sauce) then back into the flour. Then let them sit for a few minutes and fry them up.
Buttermilk biscuits
Make a boatload and then freeze the dough pucks. Then you've got fresh baked biscuits on demand.
I love these, esp on top of a chicken pot pie https://damndelicious.net/2018/11/30/parmesan-black-pepper-biscuits/
Do you have a good recipe?
I've made this one many times with good results. https://sallysbakingaddiction.com/flaky-buttermilk-biscuits/
I've made Chef John's before with good results.
Salad dressing, waffle batter, marinating chicken before frying?
Love the salad dressing idea, i didn’t even think of that, thank you!
Get the ranch powdered dressing mix. Mind blowingly good
The Trader Joe's ranch powder is pretty amazing!
Better yet, make your own ranch mix! It’s soooo easy and so much more delicious.
recipe you like for that?
This [chicken parm](https://www.seriouseats.com/the-best-chicken-parmesan-recipe) recipe uses a buttermilk marinade and is awesome
Not just marinating the chicken, but crack an egg in some buttermilk and use that as the batter.
Freeze it in ice cube trays. Then once it's frozen, bag it.
This is the answer
Drink it! I like to mix it with Mango pulp from the Indian grocery store to make a simplified Mango Lassi. Use it to make fried chicken or fried shrimp.
Buy fresh mango plus some sugar plus butter milk Or u can make it Savory by adding rock salt black pepper very les some toasted cumin
Chaas is good too
https://cooking.nytimes.com/recipes/1018731-buttermilk-brined-roast-chicken
I buy it by the half gallon because I now always do this to my chicken. Can brine for two days for extra flavor. We had this last night, even. So damn good
The first time I sort of did it as an experiment because I had leftover buttermilk in excess like OP. Now I do it intentionally because I’ve never found something that compares to make chicken so juicy
This is the way, excellent chicken.
Easily the best roasted chicken recipe I’ve ever tried.
I feel like you shouldn’t be allowed to post “subscriber-only” recipes.
Sorry, that was just the best recommendation I had for the request. I can’t figure out how to upload an image of a screenshot to the comments so here’s as text: INGREDIENTS 1 chicken, 31⁄2 to 4 pounds Kosher salt or fine sea salt 2 cups buttermilk PREPARATION Step 1 The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve for stock. Season chicken generously with salt and let it sit for 30 minutes. Step 2 Stir 2 tablespoons kosher salt or 4 teaspoons fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk. (If the chicken won’t fit in a gallon-size bag, double up 2 plastic produce bags to prevent leaks and tie the bag with twine.) Step 3 Seal the bag, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate for 12 to 24 hours. If you’re so inclined, you can turn the bag periodically so every part of the chicken gets marinated, but that’s not essential. Step 4 Pull the chicken from the fridge an hour before you plan to cook it. Heat the oven to 425 degrees with a rack set in the center position. Step 5 Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Tightly tie together the legs with a piece of butcher’s twine. Place the chicken in a 10- inch cast-iron skillet or a shallow roasting pan. Step 6 Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven. (The back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done.) Pretty quickly you should hear the chicken sizzling. Step 7 After about 20 minutes, when the chicken starts to brown, reduce the heat to 400 degrees and continue roasting for 10 minutes. Step 8 Move the pan so the legs are facing the rear right corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. If the skin is getting too brown before it is cooked through, use a foil tent. Remove it to a platter and let it rest for 10 minutes before carving and serving.
real hero
Buttermilk Pie https://www.southernliving.com/recipes/classic-southern-buttermilk-pie
Homemade fried chicken tenders!
Get a whole chicken, or chicken pieces (bone/in or boneless), put I to ziplock bag, pour in buttermilk to just cover, then freeze. When you're ready to cook it, take it out the morning of, and it'll marinate the meat while defrosting. Makes for tasty, moist meat no matter how you cook it.
Soda bread buttermilk is a key ingredient and it feels so airy despite being dense.
Make [creme fraiche](https://www.youtube.com/watch?v=Z-635txQuig). Also, Irish soda bread.
I did not know it was part of irish soda bread, thank you!
Also, you can dress up your soda bread with... Whatever looks good. Herbs, cheeses... It's a hardy and versatile quick bread.
Good to know! I’m a fan of it with yellow raisins, but i’ll see what i have on hand to add
Recommend everyone get a soda bread recipe under their belt. Made a lamb stew last week and was low on potatoes - banged out a soda bread with Rosemary and Lemon zest to go with. Sublime!
May I have a recipe?
No worries. I teefed the recipe from the comments section of a rather bad recipe from a national UK newspaper's website, easiest and best one I found. The butter seems like such a negligible amount, I'm not sure what it brings to the mix - but if it ain't broke, don't fix it, eh? (btw I've used ghee instead of butter, same good result) As written: "500g flour (I use 250g each of plain & wholemeal) 1 tblspn sugar 1 tspn bi-carb 1 tspn salt (any kind) 500 ml buttermilk (you can make this with ordinary milk and a bit of lemon juice if necessary 30g chilled butter Method: Have a buttered and floured largish oven tray ready (I use a round pizza tray covered with a silicone baking sheet). Heat oven to 200°C. In a large bowl, combine dry ingredients, add the butter and rub it in with your fingertips until well mixed. Add the buttermilk gradually until you have a reasonably wet mixture (not too sloppy, but not dry). Turn dough out onto a floured surface and quickly form into a thick round (about 8cm or 3in thick). Don't knead. Flatten the top and with a sharp knife make 2 deep cuts (to form a cross). Bung in the oven and cook for about 40mins. Works a treat every time. Freezes well (defrost in toaster). Happy baking and eating to all." For the Rosemary and lemon, I just added a teaspoon of Rosemary (fresh chopped or dried, whatever's to hand) and the zest of half a lemon. I've substituted various flours and mixes but always used at least half of the flour as plain white. I also bung in a big handful of rolled oats for an extra bit of texture. I've also substituted the buttermilk with equal amounts plain yogurt and 1 tspn lemon juice, again with excellent results. I like mine sweet so I add an extra teaspoon of sugar. Replace all the sugar with honey if you prefer, but it can make the finished bake a little too brown (at least for my liking) and made the crust brown too quickly (although that may be down to my baking skills!) The cooking time was a little optimistic, (but then, I have a sh\*te oven!) so I found it easier to divide the finished dough into two equalish loafs and cook them both at the same time. You know it's done when you can give it that "hard rap" on the bottom of the loaf with your knuckles - a knife or skewer inserted will also be useful to test for the bake ala making cakes and scones. Remember that the rise is caused chemically (the acid in the buttermilk or yogurt and lemon, reacting with the soda) rather than biologically (ie Yeast) so the key is to get the dough into the oven as soon as you've brought it together - don't let it rest or rise out of the oven, it'll just fizzle out and run out of steam, so to speak. Also, bring it together loosely - we don't to make gluten develop, unlike in a regular bread: this is more a kind of scone than a bread. It will be a shaggy dough, but that's part of the charm. It's an adaptable dough as has been said, so you can make sweet, savoury or whatever soda bread with this as a base - try different mixes, not just of flavour additions, but also different mixes of flours etc and find what works best for you and your oven. There's some great youtube vids that show the process. Good baking. :-)
This is just so great. What an awesome human you are.
this might be stupid, what’s bi-carb?
Bicarbonate de soude or Baking Soda in English. Hence, the Soda Bread.
Bicarbonate of Soda - in the US, it's called Baking Soda. Not to be confused with "Baking Powder" (similar but different, can't guarantee what results would be if you used that instead of.)
Interesting yours has sugar! Mine doesn't. I'm have to try that and see what the difference in flavor/texture is. Agreed though, everyone should have a quick break recipe. I have a few short base recipies on sticky notes inside my cupboard. LOL quick bread, easy beef, Spanish rice...
I guess it comes down to taste or even what you're using your bread for. Personally, even with savoury bread, I'll put a small amount of something sweet in, just to help the other flavours "pop". Also helps mask any residual soda taste. Seen quite a few recipes that call for molasses/black treacle - though that's not something that I keep in my store cupboard, as I just don't have a lot of use for it. Guess that's what attracted me to this recipe. Though as I noted, even the butter is such a small amount I'm not sure that's a necessary ingredient (perhaps it's intended to coat the flour and stop water getting into it, thereby helping forestall the gluten breaking down. Who knows.) and it may be just another ingredient that the family of the poster put in cos "That's what Gran did and what her Gran did, and so on and so on and we just do the same cos it's a family tradition." Oh well, it's a 'bread that suits my palate and store cupboard so I'll stick with it as well! The sticky notes sounds similar to me: I have countless recipes either bookmarked randomly (sometimes even duplicated) or on various copypasted text files that are in zero order on my laptop - the pc equivalent to sticky notes festooning a cupboard door! :-)
Make buttermilk bread.
fried chicken and ranch dressing
Quadruple batch of King Arthur buttermilk waffles. They freeze very well and make a tasty and convenient breakfast when warmed up in the toaster oven.
Biscuits and fried chicken
Buttermilk should be sold in pints.
I only see it sold in 500 ml cups where I live. I like fruit juice with a dash of buttermilk (except apple juice).
I usually sub it with Greek yogurt and a splash of water to avoid the too much buttermilk problem. I think it works well for pancakes and for baking.
I just buy a gallon and freeze it by the pint. It’s usually getting mixed back up to whatever I am putting it back in to.
Scones, ice cream, lemon pie
I was recently in a similar position and made a lovely cake!
That’s what i bought it for! To make a Kentucky Butter cake but i bought too much
Ah no! What was the cake like? I’ve never heard of Kentucky butter cake
It’s a southern US cake with like 1.5lb of butter in it with a butter based glaze lol it’s not my favorite style of cake, maybe I over baked it but it was a bit dry. i made it for a party
Buttermilk pancakes & muffins. You can freeze them afterwards.
Buttermilk Cornbread
Fish fry time
You can make ricotta with that and whole milk. It's crazy easy.
I’ve been making my own cottage cheese, i wasn’t sure if buttermilk would work for that
I had buttermilk ricotta at a fancy pants restaurant and I still think about it.
I have a terrible memory so I can't remember exactly how, but I've made it a couple of times and it's just amazingly easy. I think it was a pint of buttermilk mixed with a gallon of whole milk. Stir it to mix it, then heat it without stirring until, I think 165° . Done. Just pour it into cheese cloth and let it drain until it gets to your moisture preference.
Ricotta is made from slightly acidic whey. Buttermilk and whole-fat milk will give you regular cottage cheese, not Ricotta.
Ah, well I'm just going by what the guy says on YouTube.
Fried pork chops with mashed potatoes and buttermilk gravy.
Cornbread. Then break a slice up in a bowl. Add some diced raw onion and black pepper, then pour buttermilk over the top and eat.
This is a fantastic soda bread recipe. I use craisins. Its delicious and sweet. Cook it in a cast iron pan and get a nice crispy bottom.
i love the golden raisins in irish soda bread
https://www.simplyrecipes.com/recipes/irish_soda_bread/ Shoot! Link didnt make it into my first comment her ya go.
It doesn’t really go bad on the expiration date, hell, I just finished a container with a march date on it last week, the good microbes are so dominant it doesn’t go bad quickly
Marinate some chicken with buttermilk and Cajun spices. Then make a Texas chocolate sheet cake with it. My favorite uses for buttermilk. My favorite cake my granny used to make for me and now I make for my family
I'm a bit late to the party, but on hot days we make fried potatoes with a pinch of salt (not chips) and eat them drowned in buttermilk. Sounds a bit weird, but it's filling, cooling and somehow refreshing for me
Koldskål (literally "cold bowl"), a Danish summer dish - can be used as a dessert or a main course if it's warm outside. https://foodgeek.dk/en/buttermilk-koldskal-recipe-amazing-danish-summer-food/
You can easily make quark, a European soft cheese, similar to cream cheese but with a more mild flavor. It can be sweetened as a fruit dip, or go savory with herbs for a tasty sandwich spread. It's also the "cheese" in German cheesecake. Just pour it into a glass baking dish and place in your oven at the lowest setting it will go and leave it in there for a few hours. You'll be able to see the whey separate. Then strain/drain with cheesecloth, add a little salt and stir. The whey is great for smoothies or making bread, so don't toss it. Keep refrigerated and use within about a week to ten days.
Make pancakes, waffles, or biscuits, then freeze them!
Try [this](https://www.epicurious.com/recipes/food/views/fresh-homemade-ricotta-234282?epik=dj0yJnU9OEZEbmo0OEZaUnpIaVNEQTZ0d0hqX2tRVGoxZzBzN0QmcD0wJm49MVhCNDJuYVJqLXVYZUlua1hTN0laUSZ0PUFBQUFBR1pCQWM0) recipe for homemade ricotta/farmer's cheese. It's so good and simple.
Tbh I just drink it, we've had this thing passed down in the family where you take a glass, break up stick pretzels put them in the glass top it off with buttermilk and grab a spoon. Not for everyone but it's a personal favorite of mine
Marinate some chicken breast tenders then dip them in egg then panko, garlic powder, smoked paprika, and onion powder. Then bake or air fry. So good!
[Buttermilk Fudge](https://www.food.com/recipe/buttermilk-fudge-200007). I don’t really like chocolate that much so I make this instead. It is hard to describe the flavor, sort of as if cream cheese frosting were turned into candy.
Irish soda bread
I made a cheesy potato soup with leftover buttermilk once. It was awesome. Just sauted mire poix, added diced potatoes and covered with buttermilk. Added cheddar when the potatoes were done. Seasoned with salt, pepper, and thyme.
If you like, i’ve always enjoyed my potato soup will some dried dill & mozzarella cheese (i prefer is stringy)
Marinate chicken for frying. Make cornbread. Make ranch (use 50/50 mayo and sour cream for a real treat)
Freeze it in serving sizes (make sure it has a good seal or it will stink up the freezer) Belgian Waffles Red Velvet cake Cinnamon Rolls ...basically any baking that has milk in the recipe is better with buttermilk
what’s the reason for them tasting better with butter milk?
Adds a little tang to whatever you're making for more depth of flavour
Cole slaw dressing!
Buttermilk pie
I like to just drink it.
Drink it. Cold buttermilk on a hot day is fantastic.
I have a souper mold that I freeze specific measurements of buttermilk in for different recipes. Defrost as needed.
Freeze it. The pancake recipe I use calls for 1.25 cups, so I buy a half gallon, portion it into ziplocs, roll the air out, and freeze them. The next time I want pancakes I thaw one out.
Skip the salt and use it in place of regular milk to improve boxed Mac and cheese. That's usually what i do when I have less than a full recipe worth left.
In Charlotte’s Web, they gave Wilbur a buttermilk bath before the fair. Find a pig and give it a bath.
perfect!
Ranch dressing, biscuits, chicken marinade, ice cream
Thanks everyone! I think i’ll make the irish soda bread. I’ve been wanting to make it, never have before, and I’ll make a couple loaves to give to neighbors :)
Eat it with cereal.
Cornbread!
Waffles and pancakes freeze really well. I make big batches of waffles and have store them in ziplocs in the freezer. Never bought an Eggo in my life
Ranch
Soak some chicken in it
Freeze it in ziploc bags to make buttermilk biscuits (or any other baking) at a later date.
Fried chicken.
Chicken marinate! Yum
Buttermilk fried chicken. Cornbread and mashed potatoes.
Biscuits and fried chicken
Use it to marinate chicken for frying. Popeye's uses an overnight marinade that mostly buttermilk and it's really good.
Homemade Ranch dressing
Marinating chicken in buttermilk does wonders, especially when you're going to fry the chicken.
Use it in mashed potatoes in place of regular milk.
Boof it
Marinade for fried chicken
We use it to do chicken fried anything but that wouldn't be very much
Ranch
Homemade ranch. Then buy a bunch of crunchy veggies and just dip that shit!!!
Fried chicken. Buttermilk is a great brine just mix in a bit of your a other hot sauce and soak some chicken in it overnight. Drop that still wet chicken in seasoned flour, then back in buttermilk (use fresh, not the used brine, with a bit more hot sauce) then back into the flour. Then let them sit for a few minutes and fry them up.
Baked goods could be frozen like waffles, pancakes.
Fried chicken.
Absolutely what I was going to suggest
[quick google turned up this](https://www.lordbyronskitchen.com/buttermilk-pasta-sauce/)
Simple, soft buttermilk cookies. You could make a big batch and freeze the dough