Awhile ago, I needed buttermilk for a recipe. I could not find it in any smaller container than 2 litre (half-gallon). I made the recipe twice (low-fat scones, 2 points on Weight Watchers and very good) and then the buttermilk went into the back of the fridge.
Well, as will happen, it soured. I will often use soured milk or cream in recipes, but I have no experience with buttermilk. Shall I toss it, or is it usable? If so, please share recipes.
Thanks!
Replying to subscribe.
My humble opinion, I think it’s not just “soured,” it’s spoiled. As in some unknown species of bacteria are growing in there. “Sour” cream is not just cream that was left at room temperature, it’s made that way by culturing specific benign bacteria. I wouldn’t use it, I’d throw it out. Would you rather discard a couple bucks’ worth of milk or have a digestive malfunction?
Off topic, but for later use, you can make a reasonable facsimile of buttermilk with regular milk and vinegar, so you don’t have to buy something that you will never use up. I do it all the time for baking and have never noticed the difference.
What MLS and gfloyd said.
Say what? Buttermilk has pieces of…well, buttermilk solids floating around in it.
Do ya’ll even know what “sweet milk” is? 
You can also buy a cannister of powdered buttermilk to use in baking. I keep both powdered milk and powdered buttermilk on hand for use in recipes. As for what you’ve got lurking in the back of the fridge, I’d get rid of it.
I’ve learned many things from my dad, but this seems to come in handy most often. Buttermilk doesn’t go bad by the date on the jug like regular milk. He and by extension I have used stuff that’s six weeks or more past expiration. As long as it doesn’t smell any more spoiled than usual, you’ll be fine.
-Lil
You can use lemon juice, too. The recipe is one tablespoon of lemon juice/vinegar and enough milk to make a cup, then let it sit for five minutes to sour. It’s best to make it in multiples of cups, so if you need 1 1/2 cups, make two cups of faux buttermilk.
Not anymore, here is Wikipedia’s take.
Just out of curiosity, why didn’t you just go to “thread tools” then click “subscribe to this thread?”
'Cause I’m ig’nant, I suppose.
Hey Ginger! Can you share the recipe for the scones?
Don’t be bashful. You were being helpful and bumping the thread.
Sure, that thing you said.
Please do - every time I’ve tried to make scones they came out like hockey pucks. And I’ve tried three different recipes!
Thirded! I love scones.