My son in law will be making his grandmother's famous buttermilk
pancakes for us on Christmas morning. He had to buy a 1/2 gallon of
buttermilk, because that was the only size available and that means I
need to figure out what to do with the rest. Buttermilk biscuits are
obvious, but we don't have ham at Christmas - so, I'm wondering if I
can make a straight substitution of buttermilk for regular milk in
dinner rolls? Thanks!

--

Never trust a dog to watch your food.

On 24/12/2010 11:38 AM, sf wrote:
>
> My son in law will be making his grandmother's famous buttermilk
> pancakes for us on Christmas morning. He had to buy a 1/2 gallon of
> buttermilk, because that was the only size available and that means I
> need to figure out what to do with the rest. Buttermilk biscuits are
> obvious, but we don't have ham at Christmas - so, I'm wondering if I
> can make a straight substitution of buttermilk for regular milk in
> dinner rolls? Thanks!
>
You can add a spoonful of vinegar to a cup of milk and let it sit for 10
minutes. It is not exactly buttermilk but it will give the same basic
results.

Otherwise, you can use leftover milk for scones, waffles, or for soaking
chicken for frying.

On Fri, 24 Dec 2010 08:38:51 -0800, sf > wrote:

>
>My son in law will be making his grandmother's famous buttermilk
>pancakes for us on Christmas morning. He had to buy a 1/2 gallon of
>buttermilk, because that was the only size available and that means I
>need to figure out what to do with the rest. Buttermilk biscuits are
>obvious, but we don't have ham at Christmas - so, I'm wondering if I
>can make a straight substitution of buttermilk for regular milk in
>dinner rolls? Thanks!

You will get a bit of a tang, but that is fine. Most buttermilk is low
or non fat these days, so you may want to up the fat called for in the
recipe, if any....just a smidgen. No harm if you do not, though.

Buttermilk lasts quite awhile even when opened, and as long as it
doesn't go green and fuzzy, you can use it...even lumpy. My rationale
is that it is somewhat like yogurt, it is already cultured and the
culture just gets the dairy a bit zippier. Quick breads, cakes, donuts
all benefit from buttermilk.

Boron

On Dec 24, 8:38*am, sf > wrote:
> My son in law will be making his grandmother's famous buttermilk
> pancakes for us on Christmas morning. *He had to *buy a 1/2 gallon of
> buttermilk, because that was the only size available and that means I
> need to figure out what to do with the rest. Buttermilk biscuits are
> obvious, but we don't have ham at Christmas - so, I'm wondering if I
> can make a straight substitution of buttermilk for regular milk in
> dinner rolls? *Thanks!
>
> --
>
> Never trust a dog to watch your food.

Here's a suggestion. Next time buy the buttermilk powder. It comes
in a smaller package and you mix it up like powdered milk. It works
fine for any recipe you need it for and the dry powder keeps well in
it's can till you need it again.

On Fri, 24 Dec 2010 08:38:51 -0800, sf > wrote:

>
>My son in law will be making his grandmother's famous buttermilk
>pancakes for us on Christmas morning. He had to buy a 1/2 gallon of
>buttermilk, because that was the only size available and that means I
>need to figure out what to do with the rest. Buttermilk biscuits are
>obvious, but we don't have ham at Christmas - so, I'm wondering if I
>can make a straight substitution of buttermilk for regular milk in
>dinner rolls? Thanks!

If you bought cultured buttermilk you may want to read this:
http://www.instructables.com/id/Everlasting-Buttermilk/

Essentially, you freeze the buttermilk in ice cube trays, pop out a
cube and culture some buttermilk when you need it. Refresh the tray
periodically. Never buy buttermilk again.
--
Best -- Terry

On Fri, 24 Dec 2010 22:11:01 GMT, "l, not -l" > wrote:

> Buttermilk can also be frozen; it will separate a little but if used for
> cooking, instead of drinking, that isn't a problem. I pour it into 1/2 cup
> containers and freeze (leave a bit of head room for expansion). I use some
> old plastic Jello molds I had from when my kids were little; fill, freeze
> and remove from the mold and store in a plastic bag in the freezer - when
> it's time to use, I grab howe

Good idea and thanks for the reminder. I just have a refrigerator
freezer and it's full, but maybe I can fit a few portions of frozen
buttermilk in there.

--

Never trust a dog to watch your food.

On Fri, 24 Dec 2010 10:11:26 -0800 (PST), ImStillMags
> wrote:

> Here's a suggestion. Next time buy the buttermilk powder. It comes
> in a smaller package and you mix it up like powdered milk. It works
> fine for any recipe you need it for and the dry powder keeps well in
> it's can till you need it again.

I have the powder. My mouth was open and I intended to tell them that
I had it, but liquid buttermilk was already a done deal so I
refrained.

--

Never trust a dog to watch your food.

sf > wrote:

>On Fri, 24 Dec 2010 10:11:26 -0800 (PST), ImStillMags
> wrote:
>
>> Here's a suggestion. Next time buy the buttermilk powder. It comes
>> in a smaller package and you mix it up like powdered milk. It works
>> fine for any recipe you need it for and the dry powder keeps well in
>> it's can till you need it again.
>
>I have the powder. My mouth was open and I intended to tell them that
>I had it, but liquid buttermilk was already a done deal so I
>refrained.

The powder is a new one on me. I don't see buttermilk in a recipe
often- and when I do, I usually use milk clabbered with white vinegar.

Has anyone tried buttermilk, the power, and clabbered milk side by
side to see if there is a significant difference in taste or result?

My family can't tell the difference and my pancake recipe works as
well with buttermilk or clabbered milk. I've even used 3/4cup skim,
with a 1/4 cup light cream when I was out of whole milk.

Jim