# Buttermilk recipes? **URL:** \ **Category:** Cafe Society\ **Created:** [May 18, 2007, 3:49am UTC](https://boards.straightdope.com/t/buttermilk-recipes/404556 "2007-05-18T03:49:24Z")\ **Posts on this page:** 18\ **Page:** 1
**Author:** ![C3](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/c3/32/3108_2.png) [@C3](https://boards.straightdope.com/u/C3)\ **Post date:** [May 18, 2007, 3:49am UTC](https://boards.straightdope.com/t/buttermilk-recipes/404556/1 "2007-05-18T03:49:24Z")
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? ---
**Author:** ![Quiddity\_Glomfuster](https://avatars.discourse-cdn.com/v4/letter/q/c4cdca/32.png) [@Quiddity\_Glomfuster](https://boards.straightdope.com/u/Quiddity_Glomfuster)\ **Post date:** [May 18, 2007, 4:24am UTC](https://boards.straightdope.com/t/buttermilk-recipes/404556/2 "2007-05-18T04:24:22Z")
[Irish Soda Bread](http://lowfatcooking.about.com/od/bakedgoods/r/sodabread.htm) 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. ---
**Author:** ![bibliophage](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bibliophage/32/7615_2.png) [@bibliophage](https://boards.straightdope.com/u/bibliophage)\ **Post date:** [May 18, 2007, 4:36am UTC](https://boards.straightdope.com/t/buttermilk-recipes/404556/3 "2007-05-18T04:36:27Z")
Ox blood cake. (No bovine sanguinary fluid required). My recipe is like the one [here](http://www.recipelink.com/mf/0/9110) (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. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [May 18, 2007, 4:47am UTC](https://boards.straightdope.com/t/buttermilk-recipes/404556/4 "2007-05-18T04:47:14Z")
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. ---
**Author:** ![AHunter3](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ahunter3/32/368_2.png) [@AHunter3](https://boards.straightdope.com/u/AHunter3)\ **Post date:** [May 18, 2007, 5:46am UTC](https://boards.straightdope.com/t/buttermilk-recipes/404556/5 "2007-05-18T05:46:20Z")
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. ---
**Author:** ![Ogre](https://avatars.discourse-cdn.com/v4/letter/o/ecb155/32.png) [@Ogre](https://boards.straightdope.com/u/Ogre)\ **Post date:** [May 18, 2007, 5:54am UTC](https://boards.straightdope.com/t/buttermilk-recipes/404556/6 "2007-05-18T05:54:16Z")
[Buttermilk pie!](http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_12265,00.html) Make you slap your momma. ---
**Author:** ![flickster](https://avatars.discourse-cdn.com/v4/letter/f/7bcc69/32.png) [@flickster](https://boards.straightdope.com/u/flickster)\ **Post date:** [May 18, 2007, 6:02am UTC](https://boards.straightdope.com/t/buttermilk-recipes/404556/7 "2007-05-18T06:02:29Z")
Biscuits, Biscuits, and more Biscuits ---
**Author:** ![Marlitharn](https://avatars.discourse-cdn.com/v4/letter/m/779978/32.png) [@Marlitharn](https://boards.straightdope.com/u/Marlitharn)\ **Post date:** [May 18, 2007, 10:09am UTC](https://boards.straightdope.com/t/buttermilk-recipes/404556/8 "2007-05-18T10:09:14Z")
[Here’s](http://boards.straightdope.com/sdmb/showthread.php?t=324216&highlight=buttermilk+biscuits) a previous thread on the subject. I call special attention to post #43, where you’ll a recipe for some damn yummy biscuits. ---
**Author:** ![Carson\_O\_Genic](https://avatars.discourse-cdn.com/v4/letter/c/cdc98d/32.png) [@Carson\_O\_Genic](https://boards.straightdope.com/u/Carson_O_Genic)\ **Post date:** [May 18, 2007, 10:57am UTC](https://boards.straightdope.com/t/buttermilk-recipes/404556/9 "2007-05-18T10:57:13Z")
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. ---
**Author:** ![Zeldar](https://avatars.discourse-cdn.com/v4/letter/z/b77776/32.png) [@Zeldar](https://boards.straightdope.com/u/Zeldar)\ **Post date:** [May 18, 2007, 12:09pm UTC](https://boards.straightdope.com/t/buttermilk-recipes/404556/10 "2007-05-18T12:09:31Z")
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. ---
**Author:** ![flickster](https://avatars.discourse-cdn.com/v4/letter/f/7bcc69/32.png) [@flickster](https://boards.straightdope.com/u/flickster)\ **Post date:** [May 18, 2007, 7:48pm UTC](https://boards.straightdope.com/t/buttermilk-recipes/404556/11 "2007-05-18T19:48:09Z")
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. ---
**Author:** ![Harmonious\_Discord](https://avatars.discourse-cdn.com/v4/letter/h/74df32/32.png) [@Harmonious\_Discord](https://boards.straightdope.com/u/Harmonious_Discord)\ **Post date:** [May 18, 2007, 10:40pm UTC](https://boards.straightdope.com/t/buttermilk-recipes/404556/12 "2007-05-18T22:40:06Z")
[QUOTE=flickster] 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. [/QUOTE] 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. ---
**Author:** ![medstar](https://avatars.discourse-cdn.com/v4/letter/m/f07891/32.png) [@medstar](https://boards.straightdope.com/u/medstar)\ **Post date:** [May 18, 2007, 11:53pm UTC](https://boards.straightdope.com/t/buttermilk-recipes/404556/13 "2007-05-18T23:53:03Z")
Use in place of regular milk when you make mashed potatoes. ---
**Author:** ![MizTina](https://avatars.discourse-cdn.com/v4/letter/m/f08c70/32.png) [@MizTina](https://boards.straightdope.com/u/MizTina)\ **Post date:** [May 19, 2007, 12:17am UTC](https://boards.straightdope.com/t/buttermilk-recipes/404556/14 "2007-05-19T00:17:06Z")
[QUOTE=Quiddity Glomfuster] [Irish Soda Bread](http://lowfatcooking.about.com/od/bakedgoods/r/sodabread.htm) 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. [/QUOTE] 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. ---
**Author:** ![MizTina](https://avatars.discourse-cdn.com/v4/letter/m/f08c70/32.png) [@MizTina](https://boards.straightdope.com/u/MizTina)\ **Post date:** [May 19, 2007, 12:30am UTC](https://boards.straightdope.com/t/buttermilk-recipes/404556/15 "2007-05-19T00:30:52Z")
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. ---
**Author:** ![Shayna](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/shayna/32/17976_2.png) [@Shayna](https://boards.straightdope.com/u/Shayna)\ **Post date:** [May 19, 2007, 12:54am UTC](https://boards.straightdope.com/t/buttermilk-recipes/404556/16 "2007-05-19T00:54:15Z")
[QUOTE=MizTina] 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. [/QUOTE] That’s exactly what I was going to post, but you beat me to it! [My biscuit recipe](http://boards.straightdope.com/sdmb/showthread.php?p=2967644#post2967644) actually explains how to do it, if you want to try that next time. > [@](#): > > If [you don’t] use buttermilk in the house, you can make sour milk that will serve the same purpose. Measure the three-fourths cup that’s required, and then put one tablespoon of vinegar or lemon juice into it and stir it a bit. In just a few minutes, it will thicken up and be sour. ---
**Author:** ![Matt\_Holck](https://avatars.discourse-cdn.com/v4/letter/m/71e660/32.png) [@Matt\_Holck](https://boards.straightdope.com/u/Matt_Holck)\ **Post date:** [May 19, 2007, 1:08am UTC](https://boards.straightdope.com/t/buttermilk-recipes/404556/17 "2007-05-19T01:08:14Z")
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](http://southernfood.about.com/od/gingerbreadrecipes/r/bl30108v.htm) ---
**Author:** ![YWalker](https://avatars.discourse-cdn.com/v4/letter/y/6f9a4e/32.png) [@YWalker](https://boards.straightdope.com/u/YWalker)\ **Post date:** [May 19, 2007, 1:46am UTC](https://boards.straightdope.com/t/buttermilk-recipes/404556/18 "2007-05-19T01:46:51Z")
Here is a wonderful recipe for [Blueberry-Pecan Cake](http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226632) 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.