what to do with leftover buttermilk

[Anonymous]

Do you have kids?

Put it in a jar and have them shake until it turns to butter, slather it on French bread... Yum.

You need to add salt.

[Anonymous]

One more vote for freezing in baggies in 1/2 cup portions.

[Anonymous]

I add it to the eggs for quiches or frittatas.
+1 for pancakes or biscuits, the obvious choices.

[Anonymous]

Make Indian Kadhi. Serve with rice.

[Anonymous]

Use it to fry some chicken to go with those biscuits. Eat it and be happy.

[Anonymous]

biscuits, martha stewarts sugar cookies (freeze the dough for christmas), marinades.

[Anonymous]

[/quoteI freeze it all the time. 1/2 cup portions so I can defrost the amount I need the next time I am making something that calls for a small amount. Works fine.

+1 for freezing it.

[Anonymous]

14:11 - -What's Kadhi? Sounds intriguing. THanks!

[Anonymous]

Anonymous wrote:Do you have kids?

Put it in a jar and have them shake until it turns to butter, slather it on French bread... Yum.

You need to add salt.

You're confusing buttermilk with cream.

[Anonymous]

Yeah, you can't make butter with buttermilk. Buttermilk is what is left over after you have made butter with cream - it should be low fat because you have taken the butterfat out, and then it is cultured, which makes it sour and thick.

Alice Waters has a great chocolate cake recipe that uses buttermilk. And you can always use it in pancakes.

And for anyone who doesn't know this already, you actually don't have to buy a big thing of buttermilk when you have a recipe that calls for a half cup or whatever. Just add a teaspoon of vinegar to regular milk and let it sit for a minute. It behaves the same in a recipe as buttermilk.