4Real Forums: Buttermilk

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Topic: Buttermilk

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Angie Mc
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Posted: Feb 08 2012 at 1:21pm \| IP Logged

How do you use buttermilk?

I just made buttermilk salad dressing from my old Whole Foods for the Whole Family cookbook, pretty close to this one. I tend to use fresh parsley, garlic, and season salt because we eat it quickly. Measure and shake in a Mason jar and don't fuss too much about ratios, add more mayo to make thick like a dip.

Thanks!

Love,

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JodieLyn
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Posted: Feb 08 2012 at 1:40pm \| IP Logged

Only think I can think of off hand is waffles.

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Betsy
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Posted: Feb 08 2012 at 1:48pm \| IP Logged

I use to to make cole slaw! So yummy!!!!

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organiclilac
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Posted: Feb 08 2012 at 2:12pm \| IP Logged

Biscuits!

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lapazfarm
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Posted: Feb 08 2012 at 2:48pm \| IP Logged

I use it in cornbread and biscuits.

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Theresa
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SeaStar
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Posted: Feb 08 2012 at 3:42pm \| IP Logged

muffins

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stellamaris
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Posted: Feb 08 2012 at 4:32pm \| IP Logged

I sometimes use it to marinate meat. You can marinate the meat in a ziplock bag for 3-4 days and then roast it. It makes a sort of German sauerbraten style meat. I'll look around for the recipe, if you are interested.

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DominaCaeli
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Posted: Feb 08 2012 at 4:41pm \| IP Logged

Biscuits, cakes, scones, pancakes--I love buttermilk (or sour cream or yogurt) in baked goods.

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Angie Mc
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Posted: Feb 08 2012 at 5:07pm \| IP Logged

Thanks all! Yes, yes, yes! Please share recipes if you can!

I recently post my favorite Buttermilk Syrup recipe here. Yum!

Love,

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Angie Mc
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organiclilac
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Posted: Feb 08 2012 at 7:30pm \| IP Logged

Since you already have Whole Foods for the Whole Family, try their biscuit recipe. I always make drop biscuits, because I'm far too lazy to roll and cut, but we love them!

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stellamaris
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Posted: Feb 08 2012 at 9:00pm \| IP Logged

Angie, I couldn't remember which cookbook had that Sauerbraten recipe, but it was very similar to this one that I found online. The buttermilk marinade really made the meat tender. Main difficulty was just planning a few days ahead. This would be a great dish for a German saint's feast day. Maybe St. Boniface? Or, since it's more of an autumn dish, perhaps St. Ursula?

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Caroline
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mommy4ever
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Posted: Feb 09 2012 at 12:45pm \| IP Logged

Blue Ribbon Bran Muffins...mmmmmm

Betsy
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Posted: Feb 09 2012 at 1:08pm \| IP Logged

At the bottom of the blog post is the coleslaw recipe I have used from America's Test Kitchen.

P.S. I can't vouch for the blog, I just wanted to see if I could save some time by not having to type the recipe up.

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MaryAnne
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Posted: Feb 09 2012 at 8:06pm \| IP Logged

Mom frequently made Irish Soda Bread using Buttermilk... Which is what I fondly connect it with.

stellamaris
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Posted: Feb 10 2012 at 7:18am \| IP Logged

mommy4ever wrote:

Blue Ribbon Bran Muffins...mmmmmm

I'm not familiar with this recipe, but it did jog my memory. Years ago I used to always make a recipe very much like Buttermilk Bran Muffins. This is a batter for raisin bran whole wheat muffins that keeps for 6 weeks in the frig. Whenever you want muffins, just pour the batter in a muffin tin and bake as many as you need. They are very tasty and convenient! I think I only stopped making them because I was trying to cut out sugar. My recipe used sugar and white flour; this one is a bit more healthy with whole wheat and honey, but still pretty sweet. The kids loved these, though!
Angie, this might fit your fast, good food search, too!

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Caroline
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Christine
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Posted: Feb 10 2012 at 8:50am \| IP Logged

I use it for oatmeal pancakes.

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lapazfarm
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Posted: Feb 10 2012 at 12:41pm \| IP Logged

stellamaris wrote:

I sometimes use it to marinate meat. You can marinate the meat in a ziplock bag for 3-4 days and then roast it.

This reminded me that I also use it to marinate (and then also in the batter/coating) fried chicken. Makes the most tender delicious chicken. Got the idea from Alton Brown and he was right (as usual).

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Theresa
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Angie Mc
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Posted: Feb 10 2012 at 5:17pm \| IP Logged

You all are the best!

Caroline, you are right...buttermilk may not be the cheapest (what dairy is?) but it does last for a long time and it can make common food taste so much better. I'm a fan!

lapazfarm wrote:

I also use it to marinate (and then also in the batter/coating) fried chicken. Makes the most tender delicious chicken. Got the idea from Alton Brown and he was right (as usual).

True

.

Love,

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Angie Mc
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