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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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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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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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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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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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Old 12-04-2009, 05:38 PM   #11
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Drink it or make pancakes.
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Old 12-05-2009, 01:17 PM   #12
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actually I have 3 cups left as I started with a quart and used one cup for the velvet cake. WHich is basically a cake with red food coloring, cocoa powder, vinegar and baking soda. Odd.
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Old 12-05-2009, 05:07 PM   #13
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Sweet ideas: Quick breads, muffins, cakes, cinnamon rolls, scones, irish soda bread, buttermilk pie.

Savory: Coleslaw, potato salad, salad dressings (as mentioned previously).
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Old 12-05-2009, 07:47 PM   #14
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Sweet ideas: Quick breads, muffins, cakes, cinnamon rolls, scones, irish soda bread, buttermilk pie.

Savory: Coleslaw, potato salad, salad dressings (as mentioned previously).
Next time just e-mail merstar!
Buttermilk lasts a long time in a cold refrigerator.
Vagriller, you need to put some in your chili
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Old 12-05-2009, 10:05 PM   #15
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Next time just e-mail merstar!
Buttermilk lasts a long time in a cold refrigerator.
Vagriller, you need to put some in your chili
LOL!!!
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Old 12-06-2009, 12:10 AM   #16
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I think Im going with the pancakes.
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Old 12-06-2009, 07:48 AM   #17
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Vagriller, you need to put some in your chili
Uh, yeah no.
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Old 12-06-2009, 08:24 AM   #18
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I think Im going with the pancakes.
I use this. All ingrdients at room temp.
1 c. all purpose flour
1/4 tsp. salt
1 tsp baking powder
1/2 tsp. baking soda
1 Tbls. sugar
1 egg
2 Tbls. veg. oil
1 c. buttermilk
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Old 12-06-2009, 02:09 PM   #19
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I am one of those strange people who loves buttermilk to drink. And hey, did you know that buttermilk is not milk that has butter added to it. Traditionally, buttermilk was what was left in the churn after making butter, therefore, buttermilk is basically, non fat milk. When I was a kid, you could buy either “churned,” or “cultured,” buttermilk. Today, almost all buttermilk is cultured.

In future, if you are making something that calls for buttermilk and you don’t have any, just add 1 teaspoon of lemon juice or white vinegar to your milk and it will curdle and you can use it in place of buttermilk.
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Old 12-07-2009, 08:30 AM   #20
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One of my grandma's favorites suppers or late night snacks - a big ol' glass of buttermilk with a big hunk of cornbread crumbled up in it.
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