So you’ve ended up with a lot of buttermilk on your hands, but you’re not sure what to do with it. Buttermilk is the leftover liquid from making butter, and it has a tangy, creamy flavor that can be used in a variety of dishes. Don’t pour that buttermilk down the drain! Read on to find out how to use up your buttermilk surplus in tasty recipes.
What is buttermilk?
Buttermilk is a dairy product made from the leftover liquid that results from churning cream into butter. Traditionally, buttermilk was the liquid left behind after cream was churned into butter by hand or with a churning machine. The churning process separates the fat in the cream from the liquid, resulting in solid butter and liquid buttermilk as byproducts.
These days, most commercial buttermilk is made by adding bacterial cultures to fat-free or low-fat milk. This gives it the tangy flavor that comes from lactic acid created by the bacteria. Buttermilk made this way is thicker and creamier than traditional buttermilk. Whether made from the leftover liquid of churning butter or by culturing low-fat milk, buttermilk has a distinctive tangy and slightly acidic taste.
Nutrition Facts
Buttermilk is low in fat and calories but contains several key nutrients:
| Nutrient | Amount Per 1 Cup |
|---|---|
| Calories | 99 |
| Fat | 2.2 g |
| Protein | 8 g |
| Carbs | 12 g |
| Calcium | 28% DV |
| Vitamin B12 | 18% DV |
| Riboflavin | 26% DV |
| Phosphorus | 22% DV |
As you can see, buttermilk is a good source of calcium, vitamin B12, riboflavin, and phosphorus. It’s higher in vitamins and minerals compared to regular milk. The tangy taste and thick texture also make it useful for baking and cooking.
Tips for Storing Buttermilk
If you’ve ended up with more buttermilk than you can use right away, here are some storage tips:
– Keep buttermilk refrigerated at all times. It will last for about 2 weeks in the fridge past the printed expiration date.
– Freeze buttermilk for longer term storage. Pour it into freezer safe containers, leaving some headspace to allow for expansion. It will keep for 3-6 months in the freezer.
– Can buttermilk using canning methods if you want to shelf-store it at room temperature. Opened canned buttermilk must be refrigerated.
– Buttermilk powders are available to reconstitute when you need it. Powdered buttermilk lasts several months at room temperature.
– Cook or bake with buttermilk soon for best flavor. The tangy taste dissipates over time.
– Look for signs of spoilage before using stored buttermilk. Discard if it smells sour or rancid, separates, or has mold.
Proper storage allows you to keep buttermilk on hand to take advantage of in cooking and baking. Next let’s look at the many uses for buttermilk.
Uses for Buttermilk
Buttermilk’s tangy flavor and thick consistency makes it a versatile ingredient:
Baked Goods
The acidity of buttermilk reacts with baking soda as a leavening agent, making buttermilk a key ingredient in many baked goods:
– Buttermilk biscuits – Flaky, butter biscuits rely on buttermilk for taste and rise.
– Buttermilk pancakes – Tangy pancakes made extra fluffy with buttermilk.
– Buttermilk waffles – Tender, crisp waffles made with buttermilk.
– Buttermilk cornbread – Buttermilk gives cornbread a southern tang.
– Buttermilk pie – Old fashioned pie with buttermilk’s creamy tang.
– Buttermilk loaf bread
– Buttermilk scones
– Buttermilk coffee cake
– Buttermilk biscotti
– Buttermilk muffins
The possibilities are endless for using buttermilk in baked goods, from breads to pancakes, biscuits, scones, and any kind of loaf cake or quick bread. Take advantage of buttermilk’s leavening power and tangy flavor.
Marinades and Brines
The acidic nature of buttermilk makes it an ideal ingredient for marinating meats before cooking. It tenderizes meats and adds flavor:
– Buttermilk fried chicken – The classic use of buttermilk to marinate chicken before frying.
– Buttermilk brined turkey – Keeps the turkey moist when roasting.
– Buttermilk marinated pork chops – Imparts tangy flavor.
– Buttermilk marinated chicken wings
– Buttermilk soaked meatballs
You can marinate just about any meat in buttermilk, from chicken to pork to beef. It always leaves the meat juicy and tender.
Smoothies and Shakes
For a tangy twist, use buttermilk in place of regular milk or yogurt in smoothies:
– Fruit smoothies – Blend with berries, banana, and other fruits.
– Green smoothies – Buttermilk adds tang to kale and spinach smoothies.
– Protein shakes – Mix with protein powder, fruits, nut butter.
– Milkshakes – Thick buttermilk milkshakes are delicious.
Buttermilk provides a creamy base with a tangy zing when blended into cool drinks and shakes. Try subbing buttermilk for yogurt or kefir too.
Salad Dressings and Dips
Take advantage of buttermilk’s thick, creamy texture by using it salad dressings, dips, and sauces:
– Buttermilk ranch dressing – The classic flavored ranch pairs well with buttermilk.
– Buttermilk blue cheese dressing
– Buttermilk garlic herb dressing
– Buttermilk basil dressing
– Buttermilk onion dip – Great with chips and veggie sticks.
– Buttermilk spinach dip
– Buttermilk fruit dip
The possibilities are endless when making dips and dressings with buttermilk. Customize them with fresh herbs, garlic, spices, etc.
Beverages
For a refreshing drink, use buttermilk in:
– Smoothies (as mentioned above)
– Lassi – Indian yogurt drink with buttermilk and spices
– Chaas – Savory Indian buttermilk drink with mint
– Flavored milk – Mix with vanilla, cocoa powder, cinnamon, etc.
– Eggnog – Add buttermilk for a tangy twist
– Chocolate milk – Use buttermilk instead of regular milk
Buttermilk works well mixed into cool, creamy beverages. Add your own twists with spices, chocolate, tea, etc.
Soups and Chowders
Since buttermilk is similar to yogurt or sour cream, it can provide a tangy base for soups:
– Creamy tomato soup – Finish with a swirl of buttermilk
– Potato soup – Mix in buttermilk just before serving
– Butternut squash soup
– Broccoli cheese soup
– Corn and potato chowder
– Celery root soup
Stir some buttermilk into pureed vegetable or cream-based soups right at the end for a nice tang. It also helps make the soups extra creamy.
Gravies and Sauces
For flavorful pan sauces, gravies, and stew sauces, use buttermilk:
– Chicken or turkey gravy – Use buttermilk instead of milk or cream
– Biscuits and sausage gravy – Buttermilk adds tang
– Mashed potato gravy – Made creamy with buttermilk
– Pan sauces for steaks, chops, etc.
– Sausage or gumbo stew
– Pot pie filling
Buttermilk is a handy ingredient for finishing or thickening all kinds of savory gravies and sauces.
Desserts
Buttermilk works well in all sorts of sweet treats:
– Buttermilk pie – Classic dessert with buttermilk’s tangy flavor
– Buttermilk panna cotta – Creamy chilled custard
– Buttermilk ice cream – For tangy homemade ice cream
– Buttermilk yogurt parfait – Layered with fruit and granola
– Buttermilk pudding
– Buttermilk custard
Take advantage of buttermilk any time a recipe calls for milk, yogurt, or sour cream. It always adds a nice tangy flavor.
Recipes to Use Up Buttermilk
Here are some delicious recipe ideas that use up buttermilk:
Buttermilk Pancakes
Fluffy pancakes are easy with buttermilk.
Ingredients:
– 2 cups buttermilk
– 2 eggs
– 2 tbsp butter, melted
– 2 cups flour
– 2 tbsp sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
Instructions:
1. Whisk together buttermilk, eggs, and melted butter.
2. In a separate bowl, mix together dry ingredients.
3. Add wet ingredients to dry and stir just until combined.
4. Heat a skillet or griddle over medium heat and add a little butter or oil.
5. Pour batter by 1/4 cups into the skillet. Cook until bubbly on top and golden, then flip.
6. Serve pancakes warm with butter and syrup.
Buttermilk Ranch Dressing
Ingredients:
– 1 cup buttermilk
– 1/2 cup mayo
– 1 tbsp lemon juice
– 1 garlic clove, minced
– 1 tbsp chopped parsley
– 1 tsp onion powder
– 1 tsp dried dill
– 1/2 tsp salt
– 1/4 tsp pepper
Instructions:
1. Whisk together all ingredients until smooth and creamy.
2. Refrigerate for at least an hour before serving for best flavor.
3. Store extra dressing in the fridge for up to 1 week.
Buttermilk Fried Chicken
This classic recipe uses buttermilk to marinate the chicken.
Ingredients:
– 3 lbs chicken pieces
– 2 cups buttermilk
– 1 tbsp hot sauce
– 1 tsp salt
– 1 tsp pepper
– 2 cups flour
– 1/4 cup cornstarch
– 1 tbsp paprika
– 1 tsp garlic powder
– Oil for frying
Instructions:
1. Combine the buttermilk, hot sauce, salt, and pepper in a bowl. Add chicken and turn to coat. Cover and refrigerate for 8 hours up to overnight.
2. In a separate bowl, combine the flour, cornstarch, paprika, garlic powder, salt, and pepper.
3. Remove chicken from the buttermilk mixture and dredge in the flour mixture until well coated on both sides.
4. Fill a heavy pot with 3 inches of oil. Heat to 325°F.
5. Fry chicken in batches for 12-15 minutes until crisp and golden brown. Drain on a paper towel lined plate.
6. Serve hot or at room temperature.
Buttermilk Coleslaw
Creamy tangy coleslaw dressed with buttermilk.
Ingredients:
– 1 small head cabbage, shredded
– 1 large carrot, shredded
– 1/2 small onion, finely diced
– 1/2 cup buttermilk
– 1/4 cup mayo
– 1 tbsp lemon juice
– 1 tbsp sugar
– 1/2 tsp celery seeds
– 1/2 tsp salt
– 1/4 tsp pepper
Instructions:
1. In a large bowl, combine the shredded cabbage, carrot, and onion.
2. In a small bowl, whisk together the buttermilk, mayo, lemon juice, sugar, celery seed, salt, and pepper.
3. Pour the buttermilk dressing over the vegetables and toss well to evenly coat.
4. Refrigerate coleslaw for at least 1 hour before serving to allow flavors to meld.
Buttermilk Pie
This classic buttermilk dessert has a tangy, creamy filling.
Ingredients:
– 1/2 cup butter, softened
– 1 1/2 cups sugar
– 3 tbsp flour
– 3 eggs
– 1 cup buttermilk
– 1 tsp vanilla
– 1 unbaked 9-inch pie crust
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, cream together the butter and sugar until fluffy. Beat in the flour.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the buttermilk and vanilla until just combined.
5. Pour filling into unbaked pie crust. Bake for 40-50 minutes until center is set.
6. Allow pie to cool completely on a wire rack before slicing to serve.
What Else Can You Cook or Bake with Buttermilk?
Buttermilk is a handy ingredient to keep around because it can be used in so many ways. Here are even more ideas for using buttermilk:
– Scones – Flaky, tender scones made with buttermilk.
– Muffins – Such as blueberry or bran buttermilk muffins.
– Waffles – Tangy buttermilk waffles are delicious.
– Pancake or waffle batter – Use buttermilk instead of regular milk.
– Quick breads – Like banana, zucchini, or pumpkin bread.
– Cornbread – Buttermilk gives cornbread a southern tang.
– Biscuits – Flaky, savory buttermilk biscuits.
– Cookies – Add to recipes for sugar cookies, shortbread etc.
– Pies – Buttermilk chess pie, chiffon pie, custard pie.
– Cakes – Buttermilk spice cake, red velvet cake, orange cake.
– Frosting – Tangy buttermilk frosting for cakes and cupcakes.
– Salad dressing – Ranch, blue cheese, vinaigrettes, and more.
– Dip – Use as the base for onion dip, fruit dip, or spinach dip.
– Meat marinade – Soak chicken, pork, or other meats.
– Gravy – Use instead of milk or cream.
– Soup – Add a swirl to tomato soup, potato soup, or chowders.
With its creamy tang, buttermilk can lend flavor to all kinds of baked goods, marinades, dressings, dips, soups, gravies, and more. So don’t let that extra buttermilk go to waste! Put it to use in one of these tasty recipes.
Conclusion
Buttermilk is a versatile ingredient that can be used in a wide variety of sweet and savory dishes. Its tangy flavor and thick consistency make it perfect for baking, marinades, dressings, soups, shakes, and more. Now that you know how to store buttermilk properly and all the ways it can be used in cooking and baking, you’ll never let that leftover buttermilk go to waste again. Explore new recipes that use buttermilk’s delicious tangy flavor to liven up meals, snacks, and desserts.
