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Old 12-04-2009, 02:45 PM   #1
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What to do with buttermilk

Got about a quart left over after making red velvet cake. What can I do with it? Other than coat food and fry it...

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Old 12-04-2009, 03:02 PM   #2
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You could make corn bread
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Old 12-04-2009, 03:25 PM   #3
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Salad Dressings...
Buttermilk Salad Dressing Recipes like Blue Cheese Buttermilk Dressing or Cucumber-Basil Buttermilk Dressing Recipes
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Old 12-04-2009, 03:47 PM   #4
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Oatmeal muffins, Banana Oatmeal muffins,
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Old 12-04-2009, 04:23 PM   #5
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Quote:
Originally Posted by jpinmaryland View Post
Got about a quart left over after making red velvet cake. What can I do with it? Other than coat food and fry it...
A QUART left over?!? How much did you start with?

I tend to use leftover buttermilk for pancakes.

Edit: With that much, I'd probably make ricotta.
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Old 12-04-2009, 04:24 PM   #6
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Pancakes? The pancake recipe I use calls for soured milk (milk with a little vinegar, sit for 5 mins) but I assume you could use buttermilk too.
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Old 12-04-2009, 04:27 PM   #7
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Originally Posted by vagriller View Post
Pancakes? The pancake recipe I use calls for soured milk (milk with a little vinegar, sit for 5 mins) but I assume you could use buttermilk too.
The recipe actually calls for soured milk? How odd...
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Old 12-04-2009, 04:37 PM   #8
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Originally Posted by jet View Post
The recipe actually calls for soured milk? How odd...
Yep.

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Old 12-04-2009, 04:40 PM   #9
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Originally Posted by jet
The recipe actually calls for soured milk? How odd...
Any recipe that calls for soured milk is going to be an old one from back before all milk was pasteurized - unpasteurized milk will sour (bacteria would produce lactic acid giving the milk a tart flavor and thickening it a bit), pasteurized milk just spoils (the bacteria that caused souring is killed in the pasteurization process). Buttermilk has a similar flavor so many old recipes that have been updated now call for it instead of sour milk.

Buttermilk/sour milk does two things in a recipe: 1) gives a distinctive flavor, 2) acts as a tenderizer.

To simulate the old sour milk, or as a substitute for buttermilk, to 1 tablespoon lemon juice or white vinegar add enough room temperature sweet milk to make 1 cup - and allow to sit for 5-10 minutes to "sour".
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Old 12-04-2009, 04:40 PM   #10
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I like buttermilk biscuits......
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