What are your favourite ways to use buttermilk?

[Isa]

Originally posted by Jim
Scones! especially with dried cherries and clotted cream!

Scones with buttermilk and cherries. It does sound wonderful Jim. I think I should start exploring the world of scones and put aiside the classic, but delicious, ginger scones....

[IronChefATL]

only find buttermilk marked "low fat" or "reduced fat". Went everywhere thinking I wanted "whole" or full fat (whatever that might be);

It is my understanding that a "full fat" buttermilk would be about 2% max. and commonly 1%-2%.

[Pete]

Fried chicken is my #1 use for buttermilk. I marninate the chicken for 2 days in buttermilk, garlic and fresh sage. Makes great fried chicken!! I also used to have a great recipe for a Buttermilk-Lemon tart, though I think I have lost it. But I will add buttermilk to any recipe where I am looking for a little zing. Biscuits, cakes, fritters, soups (especially cold fruit soups), and mashed potatoes.

[bakergurl6]

This is the first time I started a topic that has go onto four pages; and I'm so happy to see so many ideas for using buttermilk. Unfortunately I live in Northern ON, Canada; and have never eaten catfish yet, but certainly hope to someday, especially since I love fish.
Does anyone know if buttermilk is easier to digest than cows milk; because I'm lactose-intolerant, but did hear that buttermilk is supposed to be easier to digest than regular milk?

[mudbug]

bakergurl6,

Since you love to bake and discovered that your brownies containing buttermilk were a hit, you're on your way to learning that just about all cakes, brownies, etc. which include buttermilk as an ingredient gain an added richness and moisture to them.

As far as lactose intolerance. In reality, 70% - 90% of the entire world population is lactose intolerant. Buttermilk is made from cow's milk so it is still going to be high in lactose by definition as opposed to say, soy milks and rice milks.

Out of all the ingredients total, I'm sure that in the end, most people will only eat one or two brownies. Thus, the total consumption of buttermilk is minute in the big picture, as opposed to someone drinking an entire glass of milk and not being able to digest it properly or quickly enough to prevent problems.

Everything in moderation....

[shroomgirl]

buttermilk pie in the south, But how about ONION RINGS?!!!!
I use it for waffles, pancakes, buttermilk dressing and occasionally it is called for in cakes.

[dickie]

I am a child of the deep south so I grew up using buttermilk in the southern applications of biscuits, pancakes, pies, etc..

My grandmother always soaked her chicken in buttermilk for at least a day before cooking fried chicken. My grandfather often dipped his hot cornbread in a glass of buttermilk.
I have used buttermilk in pasta dishes. Usually I make a fairly thin tomato sauce, add some buttermilk and thicken slightly. Add some diced pancetta or proscuitto. Toss your cooked pasta (penne) in and serve. It's delicious.
I'm not big on Ranch dressing, but buttermilk is essential in making a good one.

dickie

[W.DeBord]

Since your a baker, I think of buttermilk in bundt cakes, quick coffee cakes (meaning ones leavened with powder vs. yeast), buttermilk doughnuts are yummy too!

Use it in place of reg. milk in any recipes.....

But I think my favorite use is in biscuits, served fresh...yum...!!

[chef2you]

I use buttermilk in my red velvet cakes...

[adenoma]

Hey, doesn't anyone out there ever DRINK the stuff? As an unreconstructed southerner, I grew up with buttermilk as my favorite tipple (few people in the south drink so-called sweet milk). Moreover, I still love it, nor, because it is made with a culture and fermented, does it bother my slight lactose intolerance. However, there are many different kinds of buttermilk. Each manufacturer has its own culture, and therefore taste and texture can vary widely. I prefer buttermilk that is quite thick, tart, and somewhat salty, and find this best for baking (and drinking). Avoid buttermilk that has been thickened with carageenan; it tends to break down somewhat during baking. In the long run, you must search and try until you find one that suits you!

[Robertito]

This chocolate cake recipe
http://users.rcn.com/rsmit999/random...olate_cake.jpg results in zero leftovers.

You might as well forget about eating anything else if one of these puppies is hanging around.

[Miller]

Oat farls - a type of scone - is my favorite recipe for using buttermilk. I soak oatmeal in buttermilk overnight to start the process. That is the traditional method that activates the enzyme phytase, which works to break down phytic acid in the bran of grains.

I also have a process to make cultured buttermilk. If you take a quart of milk (your choice - I use fresh goats milk) and culture (inoculate) it with either 1/2 c. of commercial buttermilk or 1/2 c. of reconstitued powdered buttermilk. Allow to sit at room temperature until it clabbers (overnight). You can continue batching from this, almost like making yogurt. Just use a 1/2 cup of the cultured buttermilk to inoculate the next quart of milk each time and process like you did the first time. This method makes a very tasty buttermilk. Much better than the tasteless reconstituted powdered version.

[chef1x]

Like my friend Panini, another of my favorite ways to use buttermilk is to pour a good gallon of it in my favorite ceramic bowl and soak my feet in it after a long day looking for work...

The active cultures really do a good job of keeping them soft and supple.

[rjhunt]

*Coating chicken and fish for breading and frying
*Delicious component in Refrigerator Bran Muffins (with lots of blueberries and lemon zest)
*Helps make moist meatballs
*Chocolate Cake ingredient
*Biscuits

We almost always have buttermilk in the refrigerator.


Becca