Buttermilk is one of those ingredients that most people tend to use infrequently. I would guess that most of us use the 1/2 cup that’s called for whatever recipe we’re making, then stick the container back in the fridge where it eventually goes bad. And that’s a shame! I really hate wasting food, especially when it’s only because I don’t know what else to do with it!
As it turns out there are TONS of ways to put it to good use, in breakfast dishes, dressings, desserts, and everything in between! So after some serious hunger-inducing research and delicious taste-testing, I’ve gathered together a list of some of my favorite ways to utilize that extra buttermilk. Keep this list handy for the next time you have a carton of buttermilk in the fridge!
Click on the website or blog name beneath the recipe name to view each recipe.
Buttermilk Pancakes
from allrecipes.com
(I made these buttermilk pancakes by substituting a gluten-free flour mix for the all-purpose flour, and they were SO good!)
Brown Butter & Buttermilk Syrup
Skillet Chicken & Potatoes
Buttermilk Pie
from Food Network
Triple-Berry Skillet Cobbler
More Ideas You'll Love
Buttermilk Ranch Dressing
from Once Upon A Chef
Buttermilk Cinnamon Rolls
from Averie Cooks
Buttermilk Biscuits
from myrecipes.com
Buttermilk Brined Fried Chicken
Buttermilk Mashed Potatoes
from Martha Stewart
More Ideas You'll Love
Homemade Crème Fraîche
from Always Order Dessert
Pecan Buttermilk Fudge
from Epicurious
Bonus Tip: If you know you’re not going to get around to using your extra buttermilk right away, go ahead and freeze it! Whether you pour it into an ice cube tray or place it in a freezer-safe container, freezing your buttermilk is a great way to ensure that it doesn’t go bad before you can use it! Allow it to thaw on the counter or in the fridge before using.
What’s your favorite buttermilk recipe??
I’ve not had the chance to cook with buttermilk in the past. I’ve come across buttermilk powder in the grocery store. It appears to be close to the powder they use in dip and dressing mixes like ranch dressing packets.
Has anyone had any luck using the powdered version?
Does it keep well after you open the container?
Please log in or create a free account to comment.I have a meatball recipe and a moist/sweet cornbread recipe I use for buttermilk.
Please log in or create a free account to comment.Yum!
Please log in or create a free account to comment.use it for chickens it’s good for them.
Please log in or create a free account to comment.Buttermilk makes a great marinade. I’ve used it on chicken breasts, pork loin, and cheaper cuts of beef steak. It tenderizes and makes about the most moist grilled meats you have ever had! Marinate at least 4 hours, but overnight is best. Add some garlic and it will be amazing, You will think you are eating at an expensive restaurant.
Please log in or create a free account to comment.Thanks for the idea Susie!!
Please log in or create a free account to comment.Jillee your blog posts are always a joy to read! I discovered you on Goodreads, have read your amazing book, and started subscribing to your blog a couple of months ago. Thank you for all of your inspiration!
As for buttermilk, I absolutely love it, and use it to make homemade buttermilk waffles.
Buttermilk waffle batter:
1 cup flour (organic or gluten free if preferred)
1 cup buttermilk (I use organic)
3 eggs
1 tablespoon melted butter
1/4 teaspoon baking powder
a pinch of salt
I always mix this with a fork, in a large glass measuring cup, until all the lumps are gone. The measuring cup is perfect for pouring directly into your waffle maker.
Makes 6 square waffles. They always turn out so light, fluffy and delicious. And especially yummy with maple syrup & seasonal fruit.
Please log in or create a free account to comment.I’m so glad you liked the book!! I’m going to have to try these waffles – thanks for the recipe Grace :-)
Please log in or create a free account to comment.I mostly make my own using 1 cup milk and a tablespoon lemon juice and let stand 15 minutes. I use it for anything that calls for buttermilk.
Please log in or create a free account to comment.awesome! I usually make this Southern Banana Nut Bread with the leftover bananas that I have too! http://www.hazelhaven.com/blog1/2014/10/20/southern-banana-nut-bread
Please log in or create a free account to comment.I put the rest in 1 cup freezer containers & freeze it. Works great! When I need buttermilk I thaw it out, stir it up & use it. I always have buttermilk on hand that way.
Please log in or create a free account to comment.this is so smart!
Please log in or create a free account to comment.Perfect!
Please log in or create a free account to comment.I never have leftover buttermilk, because I have found you can buy a canned dry buttermilk mix that you just added water to it and make your exact amount for a recipe. Its in the baking area by other dried milk.
Please log in or create a free account to comment.I don’t remember where I heard it or read it, but the statement was “buttermilk is already sour; it doesn’t “go bad!”
I took that to heart and keep it until it’s used up. We’ve never gotten sick. I use it in smoothies, marinades (great for fried chicken) and a fluffy pudding dessert my husband loves.
Heck, I even wait to buy it until it’s close to expiration and put on sale because the price has gone up so much in the last couple years.
Honestly, it lives out in the garage fridge until I need it.
Please log in or create a free account to comment.What is left over Buttermilk? Just kidding. If you have a septic tank, put your old buttermilk down the toilet to give the bacteria in there something to help it digest the solid waste. Buttermilk helps me when my tummy isn’t right. I eat it with leftover cornbread. It makes baked goods moister, too. I’d rather have buttermilk than regular or (sweet milk). Not everyone likes to drink a glass of cold buttermilk.
Please log in or create a free account to comment.Thanks for the clever ideas Deborah :-)
Please log in or create a free account to comment.“I would guess that most of us use the 1/2 cup that’s called for whatever recipe we’re making, then stick the container back in the fridge where it eventually goes bad.” Me to a T!
Please log in or create a free account to comment.I have a suggestion for leftover buttermilk. My dad always let it set out on the counter overnight then flushed it down the toilet in the morning. I finally asked him why he did that and told me that buttermilk contains the same enzymes and good bacteria as septic tank treatments like Rid-X. The bonus is that the buttermilk contains live-active bacteria unlike store bought treatments. Letting sit out overnight allows for the bacteria to multiply before adding it to the septic tank.
Please log in or create a free account to comment.Good to know!
Please log in or create a free account to comment.We have a sheet cake recipe like Carols. We don’t always use buttermilk in it. We just do the sour milk substitution. It’s a yummy cake,Haven’t made it for ages.
Please log in or create a free account to comment.I have made this version of chocolate cake for over 50 years….Stays very moist.
Old fashioned chocolate buttermilk cake
Serves 12….
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter
1 cup water
1/3 cup unsweetened cocoa powder
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla
For the frosting
1/4 cup (half a stick) of butter
4 tablespoons buttermilk
3 tablespoons unsweetened cocoa powder
2-1/4 cups powdered sugar
1/2 teaspoon vanilla
For the cake
1. Preheat the oven to 350 degrees F. Grease a 9×13 inch glass baking dish.
2. Combine the flour, sugar, baking powder and salt together in the bowl of a stand mixer. Place the butter, water, and cocoa powder in a pan and bring to a boil, stirring constantly. With the mixer running, pour the hot chocolate mixture into the dry ingredients and beat until smooth. Add the buttermilk, then the eggs and vanilla and beat until smooth.
3. Scrape the batter into the prepared pan and bake for 25-30 minutes, until a tester inserted in the center comes out clean.
For the frosting
1. As soon as the cake comes out of the oven, bring the butter, cocoa, and buttermilk to a boil in a pan (you can use the same one used earlier). Remove the pan from the heat and beat in the powdered sugar until smooth.
2. Pour the warm frosting over the still warm cake, tilting the pan to cover the cake evenly, and leave to cool.
Please log in or create a free account to comment.Wow ~ super recipe! Thank you kindly for sharing! :)
Please log in or create a free account to comment.Thanks for the recipe – sounds amazing!
Please log in or create a free account to comment.I make my buttermilk as I need, so I never have leftovers. Just add lemon juice to the milk and wait for about 5 minutes. 1 cup of milk to 1 tablespoon of lemon or vinegar.
Please log in or create a free account to comment.I do the same using vinegar! I am an avid baker and have never noticed a difference in the taste making it with “homemade” buttermilk!
Please log in or create a free account to comment.I make my own most of the time, using milk and a tablespoon of lemon juice. Use the buttermilk for biscuits and salad dressing.
Please log in or create a free account to comment.So smart Vanda :-)
Please log in or create a free account to comment.Love buttermilk! It makes the best pancakes, sooo light and fluffy! Great article :-)
Please log in or create a free account to comment.What leftover buttermilk? I love it. It tastes delicious . Never goes to waste at my house.
Please log in or create a free account to comment.I agree. Although the “cultured” buttermilk, ie. made from chemical additives is not the true buttermilk it tastes okay.
Please log in or create a free account to comment.Ah, for those days of churning cream to make butter and having a glass of buttermilk after.
That’s what I said….”what’s leftover buttermilk” !
Please log in or create a free account to comment.A milkshake with vanilla ice cream. ..it tastes like cheesecake
Please log in or create a free account to comment.Yum!!
Please log in or create a free account to comment.Thanks for this! I make my own butter and save the buttermilk but never know what to use it for!
Please log in or create a free account to comment.I use buttermilk in my coffee cake I make!
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