Pink of Perfection

Comments

• gidget: WoW! That is a most impressive collection of buttermilk recipes.45 weeks ago

• Betsy: Oh, very awesome list. Buttermilk was a staple in my mother’s kitchen growing up on a small farm in Colorado. Our neighbors had a small dairy farm and creamery so there was plenty of dairy products at our house (including raw milk, but drinking that is questionable). I even knew an old gentleman who ate buttermilk on popcorn as though it were cereal. Said neighbors were hunters as well. Venison and elk roasts were braised in buttermilk as they roasted, taming gamey flavors. My dilemna today? Which of these tastey recipes to try this weekend!45 weeks ago

• Simply Savvy Girl: Two words … THANK YOU!

  You have NO IDEA the number of times I’ve stood with the refrigerator door open wondering “What am I going to do with the rest of that $%*#*&! buttermilk?!”

  I stumbled upon your blog a couple of weeks ago and have had the best time clicking back through your archives. Love it!

  (P.S. Totally noted that I exceeded my earlier “two word” statement.)45 weeks ago

• Emily: FYI, you can also use buttermilk to make homemade “ricotta” (which is so utterly delicious).45 weeks ago

• Betsy: Oh Emily, I must know more about this! Do tell!45 weeks ago
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  Betsy, My dad drinks it straight from the carton which always astounds me, but popcorn — how interesting!

  SSS, That is my EXACT experience too! Good — I am so glad this list will come in handy for you (and me, too!).

  Yes, Emily, do tell us more!45 weeks ago

• Catherine: If you ever need buttermilk for a recipe, but don’t want to buy a whole cartoon, you can “make” buttermilk by putting one tablespoon of white vinegar into a measuring cup and filling it with regular (2%, 1% or skim) milk to the 1 cup mark.45 weeks ago
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  Great tip, Catherine. You can also sub lemon juice for the vinegar if you have that on hand.45 weeks ago

• Ginger: Seriously, it’s like you read my mind. We love pancakes on the weekends, but I hate wasting the rest through the week. I’m just not that creative, though my Southern Mamaw would be ashamed of me.

  Thank you thank you thank you. Lots of fodder for the next 41 weeks. You’re the best! (And husband is going to love you too!)45 weeks ago

• Sara Rose: Looooooooooooooooove chocolate zucchini cake! Looooooooooove fried okra!45 weeks ago

• Adrienne: You are a genius. Thank you for doing this!

  Except that I want to make so many of them, I may have to go buy another quart of buttermilk….45 weeks ago

• Carly: Where were you when I made red velvet cupcakes a few weeks ago?! Oh well, now I’m ready for next time!45 weeks ago

• Karen: So many great recipes to choose from. Thanks! I like the Tomato Cobbler!45 weeks ago

• CarrieB: Thank you so much! I make Ina Garten’s lemon cake very often and always have extra buttermilk. This will come in handy!45 weeks ago

• alliemarien: it also freezes easily.45 weeks ago

• Miranda M.: All I can say is THANK YOU!45 weeks ago

• Colleen: Wow thanks for this. Everytime I make ranch dressing I have a whole lot of leftover buttermilk.45 weeks ago

• laura: I’ve had this same predicament. My combination is usually Norwegian Buttermilk Pancakes and Skillet Cornbread– which usually takes care of a whole carton.

  I also freeze the buttermilk (if I remember, but sometimes cooking wishful thinking takes over and I convince myself I’ll be using it in the near future.)

  Thanks. A very useful post, as usual!!45 weeks ago
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  question: how come you can’t freeze milk but you can freeze buttermilk? anyone know?45 weeks ago

• Adrienne: But you CAN freeze milk! It just isn’t as good for drinking straight afterwards. Still perfectly good for baking/cooking.45 weeks ago

• paul wynn: OMG! Buttermilk recipes! What are you trying to do to me, Sarah… I’m going to get fat… thanks for the recipes, I’m going to check on the biscuits now45 weeks ago

• Martin: Yes, we got one 2/3 full, at least when I checked the expiration date 2 weeks ago. +1 for Buttermilk Bananabread!45 weeks ago

• Sasa: Thanks for the lovely site Sarah, my Japanese obaachan (grandma) always in her gentle and graceful way, stressed the importance of using everything without wasting anything ad I try always to follow her example so I have really loved the tips on site and your sweet and enthusiastic writing. I now live in Austria where buttermilk is a very common ingredient in people’s fridges for some reason and as well as the usual suspects such as baking, often used in smoothies and in dressings - my boyfriend’s mum did a summer salad (feels like a long time ago now as it’s snowing, unbelievably) where she basically drowned cucumber slices in buttermilk (with salt and pepper and not sure what else).45 weeks ago

• nonlineargirl: We almost always have buttermilk around for pancakes. How great to have this at my fingertips. I have a ton of tomatillos, so I will check that one out. (the link is wonky, however)45 weeks ago

• William H. Stoneman: What a treasure trove of Buttermilk Recipes!! Thanks for sharing.1 week ago