View Full Version : ISO: Recipes Using Buttermilk
Linda in MO
01-03-2001, 12:06 PM
Please help me use up some buttermilk that I have in the fridge. I've made the buttermilk pancakes and loved them.
01-03-2001, 12:12 PM
Check out this previous thread on the same topic: http://www.cookinglight.com/bbs/Forum1/HTML/002544.html
You might also want to doa search using the word "buttermilk".
01-03-2001, 01:29 PM
My Mom's Irish Soda Bread uses 1 1/2 cups of buttermilk--I can post if you are interested. Also, there is a recipe for light ranch dressing with buttermilk as the base (3/4 cup) in the September 99 CL. Finally, the Buttermilk Dill rolls in December's issue were good, but you might want to check the past reviews of them before you try them.
Would someone mind posting the recipe for the buttermilk ranch dressing (Sept 99)? I started reading CL in October 99...too bad, since I often see recipes mentioned from September that sound good! (Nutritional info - fat, fibre, calories - would be appreciated too).
01-03-2001, 09:45 PM
Jen--here is the ranch recipe:
3/4 cup lowfat buttermilk
1/4 cup fat-free sour cream
1/2 teaspoon dry mustard
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon dried dill
1/4 teaspoon black pepper
1 garlic clove, minced
Combine all ingredients in a bowl; stir well with a whisk. Cover and chill. Yield: 1 cup (serving size: 2 tablespoons).
CALORIES 18 (20% from fat); FAT 4.g (sat0.3g, mono 0.1g; poly 0g); PROTIN 1.4g; CARB 1.9g; FIBER 0.1g; CHOL 0mg; IRON 0.1mg; SODIUM 90mg; CALC 33mg
I have found that the dry mustard can be a bit overpowering--use significantly less if you do not like the "bite" it imparts.
01-03-2001, 09:47 PM
Sorry--made a mistake with the fat info--should be 0.4g!
01-04-2001, 05:03 AM
Linda in MO
not to go a completely different direction, but to keep form having extra buttermilk myslef, I always make it (with milk and vinegar)
Didnt know if you had heard of this "recipe"...
01-04-2001, 05:44 PM
You can also buy a great powdered buttermilk. Just mix in your dry ingredients according to instructions. It is great! Keeps in fridge for a long time.
01-05-2001, 10:23 PM
FYI- If you choose to freeze buttermilk (I use ice cube trays), when you thaw it for recipes, it will work fine in baked goods, but needs to be whipped in a blender if you use it in a dip or dressing. (As per Cooks Illustrated magazine).
Also, I tried the buttermilk ranch dressing (Sep 99) and it's not a repeater for us.
01-05-2001, 11:20 PM
I've successfully froze buttermilk.
01-06-2001, 09:50 AM
Sounds strange but it makes a great smoothie:
1 cup frozen strawberries
1 cup buttermilk
1tsp vanilla extract
sweetener of choice (I use 2 pkg equal)
whirl in blender till smooth.
[This message has been edited by laden (edited 01-06-2001).]
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