Buttermilk

I have about 80% of a quart of buttermilk that I have to use in the next ten days.

Any ideas that do not include baking (i.e. biscuits, pancakes, etc.)?

Buttermilk is great for batters on fried food (especially chicken or onion rings). There are many recipes; simply do a quick internet search for "buttermilk batter" and you will find many results. You can also use it to make Buttermilk Ranch dressing.

Cheers!

Samantha
http://bunchbite.com

You can use it like yogurt in many Indian marinades (e.g. Chicken Bhoti)

You have more time than that. I think buttermilk is fine to use even a couple of weeks past its labelled use-by date. When the liquids and solids start to separate its too old.

This is probably the best chocolate cake I've ever made/had. (Though I skipped "chocolate chip ganache" and made a chocolate french buttercream for mine).

Just...WOW.

http://thepaperseed.com/?p=266

You can also drink it. You can also do what I do and freeze it and use it in the future for making biscuits and cakes.

Good Luck!

tgoddess wrote:This is probably the best chocolate cake I've ever made/had

If I made that statement it would mean nothing, but YOU saying it made me bookmark the page given all the beautiful baked goods you have posted about. Any particular chocolate buttercream recipe favorites?

pairs4life wrote:You can also drink it.

Really?!? Before I knew what buttermilk tasted like, I put it in my coffee as a cream substitute. BIG MISTAKE. Do people REALLY drink it? It's nasty, isn't it???

-Sam
http://bunchbite.com

thaiobsessed wrote:

tgoddess wrote:This is probably the best chocolate cake I've ever made/had

If I made that statement it would mean nothing, but YOU saying it made me bookmark the page given all the beautiful baked goods you have posted about. Any particular chocolate buttercream recipe favorites?

This is my go-to French buttercream and is not for the diet/cholesterol-conscious. (I usually have lots of yolks around after making macarons.) You can add up to another 2 oz of chocolate depending on how dark/rich you like yours. Anything more than that, though, and you're probably better off with a ganache, imo. This will keep in the fridge for a couple days, tightly covered, or in the freezer for up to a month. Just be sure to bring it to room temperature and re-beat it until it becomes the right consistency before using.



Chocolate French Buttercream

6 large egg yolks (room temperature)
3/4 cup granulated sugar
1/2 cup corn syrup
2 cups unsalted butter, softened but not melty
4 ounces good chocolate (70% cocoa) chopped

Place chocolate in small microwave-safe bowl. Microwave on 1/2 power for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.

Put yolks in a bowl and beat for 5 to 7 minutes, using electric mixer at medium-high heat until yolks have tripled in volume and form a ribbon when beater is raised. While the eggs are mixing, prepare the syrup.

Combine granulated sugar and corn syrup in saucepan over medium-low heat. Stir with a wooden spoon to dissolve the sugar. Increase the heat to medium-high and bring the mixture to a full boil.

With the mixer running at low speed, carefully pour the hot syrup into bowl, taking care not to let the syrup hit the beaters which will cause hard droplets of cooled sugar to form in your buttercream or on the sides of the bowl. Once all the syrup is incorporated, turn the mixer back to medium and continue to beat the eggs until they have cooled to room temperature, which will take around 5-10 minutes. Turn the mixer to medium-high and gradually add the butter by tablespoons until it is all incorporated. (The buttercream may look broken when half of the butter has been added, but just keep beating it to death and it will come together.)

Add the melted chocolate and beat until it has fully come together.

Use it as the base of a brine for chicken or boneless pork chops.

Makes delicious Coleslaw dressing

BunchBite wrote:

pairs4life wrote:You can also drink it.

Really?!? Before I knew what buttermilk tasted like, I put it in my coffee as a cream substitute. BIG MISTAKE. Do people REALLY drink it? It's nasty, isn't it???

-Sam
http://bunchbite.com

Yes. But my dad used to fill a huge cup three quarters up with chunks of cornbread and pour buttermilk until it covered the cubes. Then he ate that with a spoon.

I'm sure you can find some soup recipes that use it too.

Hi,

Long ago, I read where Southern chef's did not consider buttermilk prime until it was weeks beyond its expiration date. I buy buttermilk in half gallon containers and work it down over time. Until it gets visibily moldy or off, I continue to use it.

Buttermilk plus mayo is the base for Ranch dressing. Mix it now and it will still be good for sometime to come.

Regards,

I've found the Dean's buttermilk in the plastic container will keep for a long time. I just used one over Xmas that expired in mid-November. It's been open a week and it's still fine.

A couple of times I've gotten buttermilk in cartons and they've ended up leaking out of the bottom when it got too far past the expiration date.

i just made up an ice cream recipe to try out my new/second-hand ice cream maker that i received last week for a birthday present. it was about half buttermilk, half whipping cream, with ovaltine (malt powder) stirred in until it tasted malty. then i added some meyers rum and made ice cream. the flavor was interesting, but the freshly made ice cream was too soft, and then i froze it and it was too hard. getting the texture right is going to be the challenge, i can see that...... justjoan

tgoddess wrote:Chocolate French Buttercream

6 large egg yolks (room temperature)
3/4 cup granulated sugar
1/2 cup corn syrup
2 cups unsalted butter, softened but not melty
4 ounces good chocolate (70% cocoa) chopped

Thanks for posting this! I need to learn to make macarons so I have something to do with all the eggwhites I have leftover from making ice cream (and now, apparently buttercream). Sounds like a terrific recipe (hard to go wrong with 6 egg yolks and good quality chocolate)

Lots of good ideas here.

I use it in cereal. Try a 50-50 mix of milk and buttermilk and adjust according to your tastes.

I also pour it over oatmeal.

BunchBite wrote:

pairs4life wrote:You can also drink it.

Really?!? Before I knew what buttermilk tasted like, I put it in my coffee as a cream substitute. BIG MISTAKE. Do people REALLY drink it? It's nasty, isn't it???

-Sam
http://bunchbite.com

I'm gonna go out on a limb, and guess that BunchBite is a Yankee through and through.

Hi,

I will also drink buttermilk. I liken it to drinking plain kefir.

I have also used buttermilk poured into regular milk to make farmer's cheese. I mix them together and let it sit on the counter. I then gently heat it to separate the curds, then pour it into cheesecloth. They wey is closer to real buttermilk and may be saved to use for cooking. (I did this regularly in Soviet Union, because milk transported without refrigeration didn't last very long. Making tvorg or farmer's cheese was more practical than tossing it away)

If you have leftover cream and buttermilk, you can make your own creme fraiche.

Regards,

Cathy2 wrote:Hi,
If you have leftover cream and buttermilk, you can make your own creme fraiche.

Regards,

Neato! Please describe how this is done. Or is there a post on it somewhere here?

http://splendidtable.publicradio.org/re ... aiche.html

As well as here: viewtopic.php?p=351325#p351325

Well that sounds easy enough! Thanks! Now I can stop throwing that stuff out.

Drink it? but of course, maze wee!

My mom was from Southern Illinois, and she taught us that there was nothing better for a hot Summer day's lunch than a sammich with a glass of cool buttermilk. TODG used some for baking, day before yesterday, but was kind enough to leave me a glassful, so's I could make a ham on rye, and look out at Long Island's latest blizzard.

Summer, Winter: any time's a good time for buttermilk and a sammich!!

Geo

seebee wrote:

BunchBite wrote:

pairs4life wrote:You can also drink it.

Really?!? Before I knew what buttermilk tasted like, I put it in my coffee as a cream substitute. BIG MISTAKE. Do people REALLY drink it? It's nasty, isn't it???

-Sam
http://bunchbite.com

I'm gonna go out on a limb, and guess that BunchBite is a Yankee through and through.

Haha! Well, we are in Chicago! I have experienced my fair share of Southern food and always love it; I will have to give a glass of buttermilk a chance. Can I dip cookies in it?

-Sam
http://bunchbite.com

Freeze it. I regularly put specific amounts away for recipes that I like.

BunchBite wrote:Haha! Well, we are in Chicago! I have experienced my fair share of Southern food and always love it; I will have to give a glass of buttermilk a chance. Can I dip cookies in it?

-Sam
http://bunchbite.com

Just because I know you can drink it doesn't mean I condone the action. That suff is gross, imo. I wouldn't drink it, or ruin a cookie by dunking it in it.

I wonder if you added chocolate to it if it would taste better...

Make Irish Soda Bread ...

and hoping to avoid typing in the recipe I use, I hit the google and discovered this wonderfully cranky web home of the society of irish soda bread - who knew?

http://www.sodabread.us/

Does anyone know where in the Chicago area I can get buttermilk that isn't low fat, for example just cultured buttermilk, also Dairy name. Thank you