I made some peach cobbler tonight (for a thing I have to go to tomorrow) and the recipe called for buttermilk. The store only had liter sizes and the recipe only called for 1/4 cup, so now I have a ton of buttermilk left over. What should I do with it?
Irish Soda Bread easy, quick, and tasty 
I see that recipe says ‘low fat’ buttermilk but I’m sure if you have regular buttermilk it’ll be fine.
Ox blood cake. (No bovine sanguinary fluid required). My recipe is like the one here (scroll about a quarter of the way down), but I use buttermilk in place of the sour milk. And sometimes I add a little cinnamon to the batter, 1/2 or 3/4 teaspoon.
It makes a good overnight marinade/soak for fried chicken.
It can also be used pretty much intertchangeably with milk in most baking recipes.
Buttermilk plus baking soda makes leaven.
Make buttermilk French Toast, Pancakes, or Waffles.
Drink a big glass every morning and reap the health benefits.
a) Crumble up your leftover cornbread into a bowl, and douse with buttermilk as if it were cereal and you were pouring regular milk. Yummm!
b) Pour leftover buttermilk into a glass and drink.
Make you slap your momma.
Biscuits, Biscuits, and more Biscuits
Here’s a previous thread on the subject. I call special attention to post #43, where you’ll a recipe for some damn yummy biscuits.
You could get some dried buttermilk to keep on hand so you don’t have to use/waste the liquid within a certain time.
Saco is the brand around here. For most baking it’s fine.
Unless you have tried it and really not liked it, one obvious solution to the problem is to drink it. The taste is definitely an acquired one, but once you have acquired it, there’s nothing like a cold glass of buttermilk. Try a small one first, and give yourself time to appreciate it.
Just an idea. At least AHunter3 and devilsknew agree.
If it’s something you rarely use either utilize the dried buttermilk (as mentioned already) or just mix some regular milk with some lemon juice for a reasonable substitute.
However, buttermilk seems to have an extended refrigerator shelf life (at least for cooking use) so it’s not like you have to use it all within a week.
How do you know when it turns bad (worse)? It’s already bad so I guess it turns worse.
You could freeze it in measured amounts you would use.
Use in place of regular milk when you make mashed potatoes.
Soda bread is wonderful and easy. For a little different taste, substitute whole wheat flour for the white, then cut the buttermilk by 1/4 cup and use honey to fill to the required measurement.
I use a pyrex measuring cup and throw the honey/buttermilk mixture into the microwave just long enough to heat the honey so it will mix with the buttermilk smoothly.
Soda bread has a tough crust, at least at high altitudes, so when the bread is done, I put it immediately in a gallon plastic bag and let it sit till the bag sweats on the inside. Nice thick chewy crust!
T.
Oh, I forgot…use vinegar to sour your milk instead of buying buttermilk when making breads or biscuits. Most of that type recipe just want the acid in the buttermilk/vinegar/lemon juice to react to the rising ingredients so the bread won’t be flatter than a risen pancake.
That’s exactly what I was going to post, but you beat me to it!
My biscuit recipe actually explains how to do it, if you want to try that next time.
I like making fresh ginger bread
not the cookie but the moist cake
boiling water is mixed with the molasses
to break thin the batter for even mixing
before pouring it into the pan
This isn’t the recipe used but it includes butter milk
I would not add cream cheese frosting
ginger bread is best served warm and steaming from the oven
http://southernfood.about.com/od/gingerbreadrecipes/r/bl30108v.htm
Here is a wonderful recipe for Blueberry-Pecan Cake from Cooking Light magazine. I get rave reviews every time I make it. It’s particularly nice for breakfast, as it’s like a coffee cake in size.