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    You are in: Home / Community Forums / Breads & Baking / Buttermilk ideas please
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    Buttermilk ideas please

    Wed Apr 25, 2012 11:53 am Groupie
    I have a half carton of buttermilk left I like to use for baking. Since I already have buttermilk biscuits and buttermilk pancakes in my freezer, I'm looking for something different to try. I've also made fried chicken with buttermilk, so not that either. icon_lol.gif

    Baking gurus, whatdya have?
    Wed Apr 25, 2012 1:04 pm
    Forum Host
    Wed Apr 25, 2012 3:38 pm Groupie
    I saved the buttermilk bread you indicated very good. Have a question though. Would you say it is safe to measure 40 grams regular yeast for this? I have regular yeast in the freezer and that's what I normally use for baking. And, would it be ok to proof the yeast with some buttermilk taken from the recipe?
    Wed Apr 25, 2012 6:51 pm
    Forum Host
    Fresh yeast is fine to use, I think 40 g is the right amount - essentially you just want to watch the rise of the finished loaf, don't let it overrise.

    I would proof the yeast in water with a little flour. I am not sure how it would work in buttermilk. I have proofed yeast in milk, but am not sure how buttermilk would work.
    Wed Apr 25, 2012 9:14 pm Groupie
    Thanks, it's on my agenda tomorrow.
    Fri Apr 27, 2012 1:48 pm Groupie
    There's also lemon buttermilk sorbet. I found it on here somewhere. It was really good. icon_smile.gif

    Tue May 01, 2012 4:25 pm Groupie
    Made the bread and it came out very good although I did screw up the recipe by not reading completely. Next time, I'm sure it would be better.

    Tue May 01, 2012 5:26 pm
    Forum Host
    The foto looks great!
    PaulO in MA
    Wed May 02, 2012 10:02 am Groupie
    Great picture!

    Saco Foods produces powdered buttermilk that is very convenient to have in the kitchen. That way, you're not looking to use up excess buttermilk.

    I just finished the container I had in the refrigerator on pancakes:

    Frontier Flapjacks

    Parker, Dorian Leigh. Pancakes from Flapjacks to Crêpes. New York: Clarkson N. Potter, Inc., 1988.

    As the name suggests, this might be the breakfast eaten by the family in Little House on the Prairie or even by my grandmother in her youth. She was very proud to be a member of the Old Traildriver’s Association in San Antonio. (It must have been a very small group since I have never heard of anyone else who belonged.) This will serve six easily, and more if accompanied by eggs or sausage.

    1 ½ cups white or yellow cornmeal
    2 tablespoons molasses or dark corn syrup
    2 cups boiling water
    5 large eggs
    2 cups buttermilk
    3 cups unbleached, all-purpose flour
    2 tablespoons baking powder
    ½ teaspoon baking soda
    1/3 cup butter, melted (or melted margarine or lard)

    Place the cornmeal in a large mixing bowl. Stir the molasses or corn syrup into the boiling water, and pour over the cornmeal, stirring continuously and pressing out any lumps. Allow the batter to cool, then beat in the eggs, one at a time; add the buttermilk and beat until smooth.

    Sift the flour, baking powder, and soda together and fold into the cornmeal mixture. Add the melted butter, blending carefully. Let stand for one hour.

    Over moderate heat, heat a griddle or skillet until a drop of water skids over the surface. Grease lightly. Use ½ cup of batter for each cake, smoothing to a thickness of 1/8 inch with a small spatula. Brown on both sides and serve immediately with butter and brown sugar or with light syrup."
    Wed May 02, 2012 2:37 pm Groupie
    Thanks for a great looking recipe. I'lll copy and make in the future. I like the taste of fresh buttermilk for drinking icon_lol.gif Wonder if I can make it at home? I've used the powder buttermilk and it's good for baking. I also use powdered whole milk I keep for many uses too. Not that awful skim milk powder in the market. I also use powder egg white and whole egg too.
    Wed May 02, 2012 3:39 pm
    Forum Host
    Years ago there used to be a recipe for buttermilk on the powdered milk box. It was a bit more like clabbered milk than the commercial buttermilk but I really liked it because we grew up eating clabbered milk - it's a traditional Lithuanian dish served with hot boiled potatoes. If I remember correctly you mixed up the milk powder in a slightly higher concentration than for normal milk and added some commercial buttermilk as a starter, let it stand overnight? You could then use that as the starter for further batches.

    I like buttermilk too especially for saltibarsciai, our cold beet soup - so wonderful in the summer.
    Wed May 02, 2012 9:45 pm Groupie
    Mmmmm, Duonyte, I just looked at saltibarsciai recipe. Oh that looks great. I'm sure I will like it. I have to make it soon when I get buttermilk again. I love beets.

    BTW, thanks for the recommendation on that bread. It's a great tasting bread. Makes wonderful sandwich bread because it's substantial enough to handle bulky ingredients unlike white flimsy bread even when thinly sliced.
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