We bought a big bottle of it today to make pancakes with... it's
sell-by date is next weekend so I can't see any way to use it all
before it goes off... that's if it DOES go off - I've never used
buttermilk before, but I know it's supposed to make great pancakes. Is
there anything else you can do with it? Can I freeze some of it for
later use? Or else does somebody have some great buttermilk recipes I
can try this week? And lastly, do you use it just the same as regular
milk for pancake making?
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply

Karen AKA Kajikit Apr 9, 7:05 pm show options

Newsgroups: rec.food.cooking
From: Karen AKA Kajikit > - Find messages by this
author
Date: Sat, 09 Apr 2005 22:05:28 -0400
Local: Sat,Apr 9 2005 7:05 pm
Subject: Buttermilk questions
Reply | Reply to Author | Forward | Print | Individual Message | Show
original | Report Abuse

We bought a big bottle of it today to make pancakes with... it's
sell-by date is next weekend so I can't see any way to use it all
before it goes off... that's if it DOES go off - I've never used
buttermilk before, but I know it's supposed to make great pancakes. Is
there anything else you can do with it? Can I freeze some of it
------------------------------
Yes, it freezes pretty well. I suggest freezing in several small
quantities. It also makes a great base for a Ranch-style salad
dressing.
Nancree

On Sat 09 Apr 2005 07:05:28p, Karen AKA Kajikit wrote in rec.food.cooking:

> We bought a big bottle of it today to make pancakes with... it's
> sell-by date is next weekend so I can't see any way to use it all
> before it goes off... that's if it DOES go off - I've never used
> buttermilk before, but I know it's supposed to make great pancakes. Is
> there anything else you can do with it? Can I freeze some of it for
> later use? Or else does somebody have some great buttermilk recipes I
> can try this week? And lastly, do you use it just the same as regular
> milk for pancake making?
> ~Karen aka Kajikit
> Crafts, cats, and chocolate - the three essentials of life
> http://www.kajikitscorner.com
> *remove 'nospam' to reply

I keep buttermilk as much as 2 weeks past the expiration date. It does not
spoil nearly as readily as regular milk.

Try some buttermilk cornbread.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article >,
Karen AKA Kajikit > wrote:

> We bought a big bottle of it today to make pancakes with... it's
> sell-by date is next weekend so I can't see any way to use it all
> before it goes off... that's if it DOES go off - I've never used
> buttermilk before, but I know it's supposed to make great pancakes. Is
> there anything else you can do with it? Can I freeze some of it for
> later use? Or else does somebody have some great buttermilk recipes I
> can try this week? And lastly, do you use it just the same as regular
> milk for pancake making?
> ~Karen aka Kajikit
> Crafts, cats, and chocolate - the three essentials of life
> http://www.kajikitscorner.com
> *remove 'nospam' to reply

I freeze it all the time.
I try to keep it on hand for upset stomachs...
--
K.

Karen AKA Kajikit wrote:
> We bought a big bottle of it today to make pancakes <S>with</S>...
it'/s
> sell-by date is next weekend so I can't see any way to use it all
> before it goes off... that's if it DOES go off

Sell-by doesn't mean that's the date to dispose of... if buttermilk was
properly refrigerated at the market and at home then it can keep for
about a month past sell-by.

>I've never used
> buttermilk before, but I know it's supposed to make great pancakes.
Is
> there anything else you can do with it?

Of course, drink it! Ice cold butter milk is delicious and
refreshing... also great in mashed spuds, and excellent for potato
soup, hot or cold.

Btw, it's called butter milk because it's a by-product of butter
production, it's what's left after the butter is removed... old
fashioned butter milk will contain but a few flakes of butter, but
modern butter milk contains no butter and very little milk fat
(-1/2%).

Sheldon

In article >, Karen AKA
Kajikit > wrote:

> We bought a big bottle of it today to make pancakes with... it's
> sell-by date is next weekend so I can't see any way to use it all
> before it goes off... that's if it DOES go off - I've never used
> buttermilk before,

IME, it takes a very long time for it to grow fur. It might separate;
shake it up.

but I know it's supposed to make great pancakes. Is
> there anything else you can do with it? Can I freeze some of it for
> later use?

I suppose. I never have.

> Or else does somebody have some great buttermilk recipes I
> can try this week?

Look for some devil's food or chocolate cake recipes.

And lastly, do you use it just the same as regular
> milk for pancake making?

I wouldn't. I'd use a pancake recipe that specifically calls for
buttermilk.
--
-Barb, <http://www.jamlady.eboard.com> Cam Ranh Bay food added 4-8-05.
Sam I Am! updated 4-9-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On 9-Apr-2005, Karen AKA Kajikit > wrote:

> Can I freeze some of it for
> later use?

I freeze and use buttermilk regularly. I put it up in 1/2 cup units (I have
six old, individual Jellow Molds that I pour it in); most recipes seem to
call for either 1/2 or 1 cup so this size works well. I freeze it, unmold
it and store the units until needed; then, thaw and stir to re integrate
(depending on the recipe that isn't totally necessary, but take only a
couple of seconds). If I didn't have the Jello molds, I'd probably just
pour a half cup into each of several zip sandwich bags.

In article >,
Karen AKA Kajikit > wrote:

> We bought a big bottle of it today to make pancakes with... it's
> sell-by date is next weekend so I can't see any way to use it all
> before it goes off... that's if it DOES go off - I've never used
> buttermilk before, but I know it's supposed to make great pancakes. Is
> there anything else you can do with it? Can I freeze some of it for
> later use? Or else does somebody have some great buttermilk recipes I
> can try this week? And lastly, do you use it just the same as regular
> milk for pancake making?
> ~Karen aka Kajikit
> Crafts, cats, and chocolate - the three essentials of life
> http://www.kajikitscorner.com
> *remove 'nospam' to reply

When you use buttermilk instead of milk in recipes, you can replace some
of the baking powder with baking soda to compensate for the acidity of
the buttermilk.
For buttermilk pancakes, I use about 1/4 tsp of baking soda for 2 cups
of buttermilk. That gives a slightly sour batter. You can double this
amount if you don't like the acidity.

Mite
http://www.shopncook.com

if you are fortunate enough not to have high blood pressure, and therefore
not watching your sodium, then the best use for buttermilk is DRINKING IT!

It is wonderfully delicious as a beverage

second only to kefir in my book!

but if you have high BP, don't even think about drinking a big glass of
this!


"Karen AKA Kajikit" > wrote in message
news
> We bought a big bottle of it today to make pancakes with... it's
> sell-by date is next weekend so I can't see any way to use it all
> before it goes off... that's if it DOES go off - I've never used
> buttermilk before, but I know it's supposed to make great pancakes. Is
> there anything else you can do with it? Can I freeze some of it for
> later use? Or else does somebody have some great buttermilk recipes I
> can try this week? And lastly, do you use it just the same as regular
> milk for pancake making?
> ~Karen aka Kajikit
> Crafts, cats, and chocolate - the three essentials of life
> http://www.kajikitscorner.com
> *remove 'nospam' to reply

Karen AKA Kajikit wrote:
> We bought a big bottle of it today to make pancakes with... it's
> sell-by date is next weekend so I can't see any way to use it all
> before it goes off... that's if it DOES go off - I've never used
> buttermilk before, but I know it's supposed to make great pancakes. Is
> there anything else you can do with it?

It's good for marinating poultry. Imparts a light tang to it. Soak in
buttermilk for a few hours, shake off excess, coat with flour, let dry
for a little while, fry. Lovely.

Good for marinating shrimp and scallops, too. Drain, rinse and sauté.

> Can I freeze some of it for later use?

Yes, but it won't spoil too soon. It can generally go a couple weeks
past the sell by date.

> Or else does somebody have some great buttermilk recipes I
> can try this week?

Google. Buttermilk is a good ingredient in lots of baked goods.

> And lastly, do you use it just the same as regular
> milk for pancake making?

No. The balance of ingredients will be important. Stick with recipes
that have been designed for it.

Pastorio

Sheldon wrote:

>
> Of course, drink it! Ice cold butter milk is delicious and
> refreshing... also great in mashed spuds, and excellent for potato
> soup, hot or cold.
>
> Btw, it's called butter milk because it's a by-product of butter
> production, it's what's left after the butter is removed... old
> fashioned butter milk will contain but a few flakes of butter, but
> modern butter milk contains no butter and very little milk fat
> (-1/2%).
>
> Sheldon
>

Most "buttermilk" produced today is cultured (adding a starter culture
to warm milk). Typical milkfat content is usually 1 1/2 ~ 2%.

Buttermilk is also great for Fried Chicken. I will place chicken parts
in a gallon zip lock bag and pour buttermilk in to cover. You can mix
salt, pepper, cayenne in the buttermilk to add flavor. Store for
several hours or overnight in the fridge. The buttermilk tenderizes
the chicken and also sticks really well so that all that is neded is a
dredge in seasoned flour and it's ready to fry. No need for flour, egg
wash, flour routine.

>I can't see any way to use it all
>before it goes off... that's if it DOES go off

Buttermilk, at least for quick breads, has a long shelf-life, easily
three weeks. Pancakes each Sunday and buttermilk biscuits once a week
should kill a gallon of the stuff within four weekends. If it doesn't,
add bran muffins and Boston brown bread. Recipes for any of these
concoctions are all over the public domain, as well as in (for
instance) the old Joy of Cooking.

Buttermilk is a wonderful cooking condiment; it adds the kind of
creaminess you associate with cream, without the expense, calories, or
cholesterol.

Neil

On 10 Apr 2005 04:26:31 +0200, Wayne Boatwright
> wrote:

>On Sat 09 Apr 2005 07:05:28p, Karen AKA Kajikit wrote in rec.food.cooking:
>
>> We bought a big bottle of it today to make pancakes with... it's
>> sell-by date is next weekend so I can't see any way to use it all
>> before it goes off... that's if it DOES go off - I've never used
>> buttermilk before, but I know it's supposed to make great pancakes. Is
>> there anything else you can do with it? Can I freeze some of it for
>> later use? Or else does somebody have some great buttermilk recipes I
>> can try this week? And lastly, do you use it just the same as regular
>> milk for pancake making?
>> ~Karen aka Kajikit
>> Crafts, cats, and chocolate - the three essentials of life
>> http://www.kajikitscorner.com
>> *remove 'nospam' to reply
>
>I keep buttermilk as much as 2 weeks past the expiration date. It does not
>spoil nearly as readily as regular milk.
>
>Try some buttermilk cornbread.

2 weeks? Ha! You're a piker.

I don't know what my record is for using "expired" buttermilk but it's
long past two weeks. I do throw it out if it turns yellow or has mold
:>

Sue(tm)
Lead me not into temptation... I can find it myself!

George wrote:
> Sheldon wrote:
>
> >
> > Of course, drink it! Ice cold butter milk is delicious and
> > refreshing... also great in mashed spuds, and excellent for potato
> > soup, hot or cold.
> >
> > Btw, it's called butter milk because it's a by-product of butter
> > production, it's what's left after the butter is removed... old
> > fashioned butter milk will contain but a few flakes of butter, but
> > modern butter milk contains no butter and very little milk fat
> > (-1/2%).
> >
> > Sheldon
> >
>
> Most "buttermilk" produced today is cultured (adding a starter
culture
> to warm milk).

Yes, we know that, I posted that again for the umpteenth time not a
month ago.

Typical milkfat content is usually 1 1/2 ~ 2%.

I don't know if that's typical anymore, most often I see nonfat
buttermilk. I remember when there was only real buttermilk, sold in
glass... cardboard containers hadn't been invented yet.

"Buttermilk of times past was the liquid left after butter was churned.
Today it is made commercially by adding special bacteria to nonfat or
lowfat milk, giving it a slightly thickened texture and tangy flavor.
Some manufacturers add flecks of butter to give it an authentic look.
Dry or powdered buttermilk is also available."
=A9 Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.=20

Sheldon

Karen AKA Kajikit at wrote on 4/9/05 10:05 PM:

> We bought a big bottle of it today to make pancakes with... it's
> sell-by date is next weekend so I can't see any way to use it all
> before it goes off... that's if it DOES go off - I've never used
> buttermilk before, but I know it's supposed to make great pancakes. Is
> there anything else you can do with it? Can I freeze some of it for
> later use? Or else does somebody have some great buttermilk recipes I
> can try this week? And lastly, do you use it just the same as regular
> milk for pancake making?
> ~Karen aka Kajikit
> Crafts, cats, and chocolate - the three essentials of life
> http://www.kajikitscorner.com
> *remove 'nospam' to reply

You bought a "big bottle" of something you have never used before and don't
know how to use? And with a short expiration date?

Why would you buy a "big bottle" of it if you have no idea what to do with
the rest of it after the half cup or so for your recipe?

Not the brightest star in the sky, huh?

Sheryl Rosen wrote:
> Karen AKA Kajikit at wrote on 4/9/05 10:05 PM:
>
> > We bought a big bottle of it today to make pancakes with... it's
> > sell-by date is next weekend so I can't see any way to use it all
> > before it goes off... that's if it DOES go off - I've never used
> > buttermilk before, but I know it's supposed to make great pancakes.
Is
> > there anything else you can do with it? Can I freeze some of it for
> > later use? Or else does somebody have some great buttermilk recipes
I
> > can try this week? And lastly, do you use it just the same as
regular
> > milk for pancake making?
> > ~Karen aka Kajikit
>
> You bought a "big bottle" of something you have never used before and
don't
> know how to use? And with a short expiration date?
>
> Why would you buy a "big bottle" of it if you have no idea what to do
with
> the rest of it after the half cup or so for your recipe?
>
> Not the brightest star in the sky, huh?

Well, "big" is relative. I don't think buttermilk is sold in less than
quart size (in fact for more than 60 years I've only seen buttermilk in
quart containers, not larger or smaller, although in some locations
things may be different), but come to think of it as a small child I
remember going to the dairy with ones own containers, buttermilk was
ladled from a 'big' can (hey, to a three year old that can was "big")
so one could buy whatever amount, but I seriously doubt one will find
that these days in other but third world countrys. And it's been many
years since I've seen buttermilk in "bottles", or any milk in bottles
for that matter. Perhaps to the OP a quart is *big*, or only a manner
of speaking... I don't see the big deal.

Sheldon wrote:
> George wrote:
>> Sheldon wrote:
>>
>>>
>>> Of course, drink it! Ice cold butter milk is delicious and
>>> refreshing... also great in mashed spuds, and excellent for potato
>>> soup, hot or cold.
>>>
>>> Btw, it's called butter milk because it's a by-product of butter
>>> production, it's what's left after the butter is removed... old
>>> fashioned butter milk will contain but a few flakes of butter, but
>>> modern butter milk contains no butter and very little milk fat
>>> (-1/2%).
>>>
>>> Sheldon
>>>
>>
>> Most "buttermilk" produced today is cultured (adding a starter
>> culture to warm milk).
>
> Yes, we know that, I posted that again for the umpteenth time not a
> month ago.
>
> Typical milkfat content is usually 1 1/2 ~ 2%.
>
> I don't know if that's typical anymore, most often I see nonfat
> buttermilk. I remember when there was only real buttermilk, sold in
> glass... cardboard containers hadn't been invented yet.
>
> "Buttermilk of times past was the liquid left after butter was
> churned. Today it is made commercially by adding special bacteria to
> nonfat or lowfat milk, giving it a slightly thickened texture and
> tangy flavor. Some manufacturers add flecks of butter to give it an
> authentic look. Dry or powdered buttermilk is also available."
> © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
>
> Sheldon

Powdered buttermilk... hmmm, I think I saw that once in the baking section
at the store. Like you, my father loves to drink a big cold glass of
buttermilk. I've never been able to get past the tang or texture to do that
but I love baking with it. Cornbread just ain''t cornbread without
buttermilk; ditto biscuits.

Jill

jmcquown wrote:
>
> Powdered buttermilk... hmmm, I think I saw that once in the baking
> section at the store. [snip

There's a brand called Saco which we keep in the 'fridge for pancakes
and biscuits. It works well. You can mix up a batch and use for
soaking chicken before frying but that doesn't work as well as the real
stuff. -aem

Karen AKA Kajikit wrote:

> We bought a big bottle of it today to make pancakes with... it's
> sell-by date is next weekend so I can't see any way to use it all
> before it goes off... that's if it DOES go off - I've never used
> buttermilk before, but I know it's supposed to make great pancakes. Is
> there anything else you can do with it? Can I freeze some of it for
> later use? Or else does somebody have some great buttermilk recipes I
> can try this week? And lastly, do you use it just the same as regular
> milk for pancake making?

Big? How big? The only size I have ever seen is litre (quart), never
larger or smaller, just the one size.

It does indeed make great pancakes. Once you have had fresh made
buttermilk pancakes you won't want to go back to the regular milk
variety. You use it pretty much the same as in regular pancakes but have
to add some baking soda as well as powder.

You can make Ranch dressing with it. It also makes great scones.

"Karen AKA Kajikit" > wrote in message
news
> We bought a big bottle of it today to make pancakes with... it's
> sell-by date is next weekend so I can't see any way to use it all
> before it goes off... that's if it DOES go off - I've never used
> buttermilk before, but I know it's supposed to make great pancakes. Is
> there anything else you can do with it? Can I freeze some of it for
> later use? Or else does somebody have some great buttermilk recipes I
> can try this week? And lastly, do you use it just the same as regular
> milk for pancake making?
> ~Karen aka Kajikit
> Crafts, cats, and chocolate - the three essentials of life
> http://www.kajikitscorner.com
> *remove 'nospam' to reply

It keeps a long time but not forever. if it goes off it will be very
obvious! Buttermilk biscuits are one great use. It is also used to soak the
chicken before making traditional southern fried chicken (in some recipes
anyway). It's the main ingredient n ranch dressing too.


--
Peter Aitken

Remove the crap from my email address before using.

Karen AKA Kajikit wrote:
> We bought a big bottle of it today to make pancakes with... it's
> sell-by date is next weekend so I can't see any way to use it all
> before it goes off... that's if it DOES go off - I've never used
> buttermilk before, but I know it's supposed to make great pancakes.
Is
> there anything else you can do with it? Can I freeze some of it for
> later use? Or else does somebody have some great buttermilk recipes I
> can try this week? And lastly, do you use it just the same as regular
> milk for pancake making?

This recipe will use up a good amount of it. It's a really simple,
delicious recipe from Mollie Katzen that I got out of a magazine years
ago. It's good for using up both buttermilk and corn tortillas.

Chilaquile Casserole
Source: Ladies Home Journal, May 1996; recipe by Mollie Katzen
(6 Servings)

1 tablespoon vegetable oil
1 cup chopped onions
1 teaspoon minced garlic
12 corn tortillas, torn into 1-inch pieces
2 cups shredded Monterey Jack cheese
2 (4 1/2 oz.) cans chopped green chilies
4 large eggs
2 cups buttermilk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon cumin
1/8 teaspoon oregano

Heat oven to 375F. Heat oil in medium skillet over medium-low heat;
add onions and garlic and cook 5 minutes until tender.

Grease an 11x7-inch baking dish; spread half the tortillas along bottom
of baking dish. Sprinkle half the cheese and 1 can chilies over top.
Sprinkle onion mixture over chilies. Repeat, layering remaining
tortillas, cheese and chilies.

Whisk eggs, buttermilk, salt, pepper, cumin and oregano in medium bowl.
Pour over casserole. Bake 45 minutes until set and browned on top.
Makes 6 servings.


Enjoy your pancakes
pat

A little birdie told me that Sheryl Rosen > said:

>Karen AKA Kajikit at wrote on 4/9/05 10:05 PM:
>
>> We bought a big bottle of it today to make pancakes with... it's
>> sell-by date is next weekend so I can't see any way to use it all
>> before it goes off... that's if it DOES go off - I've never used
>> buttermilk before, but I know it's supposed to make great pancakes. Is
>> there anything else you can do with it? Can I freeze some of it for
>> later use? Or else does somebody have some great buttermilk recipes I
>> can try this week? And lastly, do you use it just the same as regular
>> milk for pancake making?
>> ~Karen aka Kajikit
>> Crafts, cats, and chocolate - the three essentials of life
>> http://www.kajikitscorner.com
>> *remove 'nospam' to reply
>
>You bought a "big bottle" of something you have never used before and don't
>know how to use? And with a short expiration date?
>
>Why would you buy a "big bottle" of it if you have no idea what to do with
>the rest of it after the half cup or so for your recipe?
>
>Not the brightest star in the sky, huh?

Well, THAT was bitchy. Ran out of Midol, did you?

Carol
--
Coming at you live, from beautiful Lake Woebegon

A little birdie told me that "aem" > said:

>jmcquown wrote:
>>
>> Powdered buttermilk... hmmm, I think I saw that once in the baking
>> section at the store. [snip
>
>There's a brand called Saco which we keep in the 'fridge for pancakes
>and biscuits. It works well. You can mix up a batch and use for
>soaking chicken before frying but that doesn't work as well as the real
>stuff. -aem

I always keep Saco buttermilk powder on hand. I also recently discovered
that they make cocoa powder, as well. It's a blend of regular and Dutched
cocoa. And less expensive than Hershey's, to boot.

Carol
--
Coming at you live, from beautiful Lake Woebegon

On Sun, 10 Apr 2005 11:06:34 -0400, Sheryl Rosen
> wrote:

>Why would you buy a "big bottle" of it if you have no idea what to do with
>the rest of it after the half cup or so for your recipe?
>
>Not the brightest star in the sky, huh?

Ummm... because that was the only size container they had? It was also
the same price as the ordinary milk, so we got a half gallon of
each... I know you can get smaller bottles of the stuff in the
supermarket, but they also cost twice as much! I figured that the
worst-case scenario was I made pancakes twice and then we tossed the
rest down the sink. It's nice to hear that we shouldn't have to do
that...

btw, I made the pancakes this morning and put bananas into them. I
didn't much like the recipe I used - I'll try a different one next
week. They came out rather thin but also gluey in the middle - I don't
think the recipe had enough baking powder in it to puff them up. .

~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply

Peter Aitken wrote:
> "Karen AKA Kajikit" > wrote in message
> news
> > We bought a big bottle of it today to make pancakes with... it's
> > sell-by date is next weekend so I can't see any way to use it all
> > before it goes off... that's if it DOES go off - I've never used
> > buttermilk before, but I know it's supposed to make great pancakes.
Is
> > there anything else you can do with it? Can I freeze some of it for
> > later use? Or else does somebody have some great buttermilk recipes
I
> > can try this week? And lastly, do you use it just the same as
regular
> > milk for pancake making?
> > ~Karen aka Kajikit
> > Crafts, cats, and chocolate - the three essentials of life
> > http://www.kajikitscorner.com
> > *remove 'nospam' to reply
>
> It keeps a long time but not forever. if it goes off it will be very
> obvious! Buttermilk biscuits are one great use. It is also used to
soak the
> chicken before making traditional southern fried chicken (in some
recipes
> anyway). It's the main ingredient n ranch dressing too.

Almost forgot... buttermilk makes for a very nice low fat substitute
for sour cream blended with Shav (sorrel/sour grass), a favorite summer
soup.

Sheldon

Karen AKA Kajikit wrote:
> We bought a big bottle of it today to make pancakes with... it's
> sell-by date is next weekend so I can't see any way to use it all
> before it goes off... that's if it DOES go off - I've never used
> buttermilk before, but I know it's supposed to make great pancakes. Is
> there anything else you can do with it? Can I freeze some of it for
> later use? Or else does somebody have some great buttermilk recipes I
> can try this week? And lastly, do you use it just the same as regular
> milk for pancake making?
> ~Karen aka Kajikit
> Crafts, cats, and chocolate - the three essentials of life
> http://www.kajikitscorner.com
> *remove 'nospam' to reply

Make lassi! If you like the sweet version - meeta lassi - just add some
sugar, (optional)fruits like mango/peaches/strawberries/blueberries,
some ice cubes and whirl in a blender till it is frothy and
well-blended, serve immediately in tall glasses. For the savory version
- khatta lassi - add some salt, pepper and {optional)roasted cumin
powder, and blend again with a few ice cubes till frothy. Serve
garnished with a few cilantro or curry leaves or paprika.

Kamala.

Karen AKA Kajikit wrote:
> We bought a big bottle of it today to make pancakes with... it's
> sell-by date is next weekend so I can't see any way to use it all
> before it goes off... that's if it DOES go off - I've never used
> buttermilk before, but I know it's supposed to make great pancakes. Is
> there anything else you can do with it? Can I freeze some of it for
> later use? Or else does somebody have some great buttermilk recipes I
> can try this week? And lastly, do you use it just the same as regular
> milk for pancake making?

One of these should use up the rest of what you have; I am particularly fond
of the buttermilk pie.


* Exported from MasterCook *

BUTTERMILK CHEESECAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole graham cracker crumb pie crust
FILLINGS:
1 pound Ricotta cheese
1/2 cup buttermilk
2 whole eggs
1/2 cup sugar
1 teaspoon. vanilla extract
1 tablespoon all-purpose flour
TOPPING:
1 3/4 cup plain yogurt

Preheat oven to 325 degrees F (165 C). Grease an 8-inch springform pan.

To prepare filling, beat Ricotta cheese and 1/4 cup of buttermilk in large
bowl. Add remaining 1/4 cup of buttermilk and beat until smooth. Beat in
eggs, sugar, vanilla and flour. Spoon filling into prepared crust. Bake in
preheated oven 50 minutes or until set.

Yield:
"1 slice"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 357 Calories; 18g Fat (44.9% calories
from fat); 12g Protein; 38g Carbohydrate; trace Dietary Fiber; 89mg
Cholesterol; 277mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2
Non-Fat Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Buttermilk Chocolate Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
2 cups flour
2 cups sugar
1/2 cup butter
1/4 cup cocoa
1 cup cold water
1/2 cup lowfat buttermilk
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon baking soda
2 large eggs
Icing:
1/2 cup butter
1/4 cup cocoa
5 tablespoons buttermilk
4 cups confectioner's sugar
1 teaspoon vanilla

Cake:
Preheat oven to 400 degrees F. In a large bowl combine the flour and sugar.


In a small saucepan, or in a microwave dish, combine the butter, cocoa and
water. Heat to boiling. Pour over the flour mixture and mix well.


Add buttermilk, vanilla, cinnamon, salt, baking soda and eggs. Mix well.


Pour batter into a greased jelly roll pan. Bake for 20 minutes.


Icing:
5 minutes before the cake is done, combine butter, cocoa and buttermilk in a
medium saucepan. Bring to a boil.


Remove from heat, beat in icing sugar and vanilla. Beat until smooth. Remove
cake from oven and spread icing while the cake is hot.

Source:
"This recipe is from Now....you're cooking!
http://www.donogh.com/cooking/"
Yield:
"1 slice"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 394 Calories; 13g Fat (28.4% calories
from fat); 3g Protein; 69g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol;
253mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2
1/2 Fat; 3 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Buttermilk Custard Pie New Perry Hotel

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pie crust (9 inch)
1 stick butter -- at room temperature
2 1/2 cups granulated sugar
4 whole eggs -- lightly beaten
1 Tablespoon flour
1 teaspoon vanilla extract
1 cup buttermilk


Preheat oven to 325 or 350 Degrees F.

Cream sugar and butter well. Slowly add and mix in eggs, flour, vanilla and
lastly the buttermilk. Pour into unbaked pie shell.

Place in center of preheated oven and bake at 325 to 350 Degrees F. for
about 45 minutes or until lightly browned. Pie will puff up while baking but
will settle when cut.


Source:
"Recipes from the New Perry Hotel by Bobbe Nelson, Perry GA"



- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 3986 Calories; 163g Fat (36.2%
calories from fat); 46g Protein; 601g Carbohydrate; 4g Dietary Fiber; 1105mg
Cholesterol; 2645mg Sodium. Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat; 1
Non-Fat Milk; 30 Fat; 33 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0


* Exported from MasterCook *

Buttermilk Pie

Recipe By :Monita Olive
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups sugar
3/4 stick butter
2 tablespoons flour
3 eggs
1/2 cup buttermilk
2 teaspoons vanilla
1 can coconut (3-1/2 oz)

Mix all ingredients and pour into an unbaked pie shell. Bake at 350 degrees
until set (about 45 minutes).






- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 290 Calories; 11g Fat (32.6% calories
from fat); 3g Protein; 46g Carbohydrate; trace Dietary Fiber; 103mg
Cholesterol; 131mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 2 Fat; 3 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0


* Exported from MasterCook *

Buttermilk Raisin Pie

Recipe By :Woman's Day
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups raisins (15-oz. box)
3 egg yolks -- beaten
1 cup buttermilk
1 tbsp vinegar
3/4 cup sugar
2 tbsp flour
1 tbsp grated orange rind
1/2 tsp salt
Pastry for 2-crust pie
1 egg beaten with 1 tbsp. water

Plump raisins by placing in bowl and covering with boiling water; let stand.
With fork, beat together yolks, buttermilk and vinegar; add sugar, flour,
orange rind and salt and mix well. Drain raisins and stir into egg mixture.
Spoon into pastry-lined 9-inch piepan, adjust top crust and seal and flute
edge. Cut vents in crust and brush with egg-water mixture. Bake in
preheated 375-deg. oven 50 minutes. Cool on wire rack.





- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 115 Calories; 2g Fat (16.9% calories
from fat); 2g Protein; 22g Carbohydrate; trace Dietary Fiber; 81mg
Cholesterol; 168mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Buttermilk-Lemon Pie

Recipe By :Jo Anne Merrill
Serving Size : 6 Preparation Time :0:40
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Cups sugar
3 Tablespoons all-purpose flour
1/4 Teaspoon nutmeg
1/2 Cup margarine -- melted
1 Cup buttermilk
3 large eggs
1 lemon
1 9 inch pie crust -- unbaked

* Use juice and rind of lemon. Grate the lemon with a lemon zester.
1. Blend sugar, flour and nutmeg. Add melted butter and beat until
creamy. Add eggs, one at a time. beating well after each. Mix in the
milk and lemon. 2. Pour into unbaked 9-inch pie crust. Bake at 400
degrees for 10 minutes. Lower temperature to 325 degrees and continue
baking for 30 minutes longer. Serve warm or cold.





- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 533 Calories; 26g Fat (43.5% calories
from fat); 7g Protein; 70g Carbohydrate; 1g Dietary Fiber; 107mg
Cholesterol; 451mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 5 Fat; 3 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

Sheldon wrote:

> Well, "big" is relative. I don't think buttermilk is sold in less than
> quart size (in fact for more than 60 years I've only seen buttermilk in
> quart containers, not larger or smaller, although in some locations
> things may be different),

I was pleased recently to find it in pint bottles. Perfect for my needs.
I used one cup and just froze the small jug for another time.
Goomba

Goomba38 wrote:
> Sheldon wrote:
>
> > Well, "big" is relative. I don't think buttermilk is sold in less
than
> > quart size (in fact for more than 60 years I've only seen
buttermilk in
> > quart containers, not larger or smaller, although in some locations
> > things may be different),
>
> I was pleased recently to find it in pint bottles. Perfect for my
needs.
> I used one cup and just froze the small jug for another time.
> Goomba

I don't bother with small jugs, they're okay for a pinch, but...

Shelddon

Sheldon wrote:
>
> Goomba38 wrote:
> > Sheldon wrote:
> >
> > > Well, "big" is relative. I don't think buttermilk is sold in less
> than
> > > quart size (in fact for more than 60 years I've only seen
> buttermilk in
> > > quart containers, not larger or smaller, although in some locations
> > > things may be different),
> >
> > I was pleased recently to find it in pint bottles. Perfect for my
> needs.
> > I used one cup and just froze the small jug for another time.
> > Goomba
>
> I don't bother with small jugs, they're okay for a pinch, but...
>
> Shelddon

LOL you nut. One track mind ...
Goomba

Sheryl Rosen wrote:

>
> You bought a "big bottle" of something you have never used before and
> don't know how to use? And with a short expiration date?
>
> Why would you buy a "big bottle" of it if you have no idea what to do
> with the rest of it after the half cup or so for your recipe?
>
> Not the brightest star in the sky, huh?

Woah! WTF? That was way bitchy, even for you. Almost makes me think you
thought Jill had posted, and not Karen. Kajikat is one of the nicest
posters I've encountered in this group--I don't recall her ever posting a
negative thing about anyone (granted, I don't read all of her posts). Maybe
you need to take a break from rfc again. If you're so ****ed off at so many
people (that, in fact, you barely know), you really need to figure out why.
It's just not good for you--mentally or physically.

rona
--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"[America] is filled with people who decided not to live in Europe. We
had people who really wanted to live in Europe, but didn't have the
energy to go back. We call them Canadians." ---Grover Norquist in
Newsweek, November 22, 2004

On Sun, 10 Apr 2005 19:22:44 GMT, "L, not -L" > wrote:

> Karen AKA Kajikit wrote:
>> We bought a big bottle of it today to make pancakes with... it's
>> sell-by date is next weekend so I can't see any way to use it all
>> before it goes off... that's if it DOES go off - I've never used
>> buttermilk before, but I know it's supposed to make great pancakes. Is
>> there anything else you can do with it? Can I freeze some of it for
>> later use? Or else does somebody have some great buttermilk recipes I
>> can try this week? And lastly, do you use it just the same as regular
>> milk for pancake making?
>
>One of these should use up the rest of what you have; I am particularly fond
>of the buttermilk pie.

Wow, thanks for this bounty of buttermilk recipes... I've saved them
to a file for future use
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply

On Sun, 10 Apr 2005 12:31:04 -0400, Dave Smith
> wrote:

>Karen AKA Kajikit wrote:
>
>> We bought a big bottle of it today to make pancakes with... it's
>> sell-by date is next weekend so I can't see any way to use it all
>> before it goes off... that's if it DOES go off - I've never used
>> buttermilk before, but I know it's supposed to make great pancakes. Is
>> there anything else you can do with it? Can I freeze some of it for
>> later use? Or else does somebody have some great buttermilk recipes I
>> can try this week? And lastly, do you use it just the same as regular
>> milk for pancake making?
>
>Big? How big? The only size I have ever seen is litre (quart), never
>larger or smaller, just the one size.
>
>It does indeed make great pancakes. Once you have had fresh made
>buttermilk pancakes you won't want to go back to the regular milk
>variety. You use it pretty much the same as in regular pancakes but have
>to add some baking soda as well as powder.
>
>You can make Ranch dressing with it. It also makes great scones.
>

do you substiture buttermilk for regular milk in pancakes, scones,
etc. or do you need to find a recipe that calls for that ingredient
specifically?

Ginny

Karen AKA Kajikit wrote:
>
> We bought a big bottle of it today to make pancakes with... it's
> sell-by date is next weekend so I can't see any way to use it all
> before it goes off... that's if it DOES go off - I've never used
> buttermilk before, but I know it's supposed to make great pancakes. Is
> there anything else you can do with it? Can I freeze some of it for
> later use? Or else does somebody have some great buttermilk recipes I
> can try this week? And lastly, do you use it just the same as regular
> milk for pancake making?
> ~Karen aka Kajikit
> Crafts, cats, and chocolate - the three essentials of life
> http://www.kajikitscorner.com
> *remove 'nospam' to reply

I've had buttermilk for months that was still good.
It takes a very long time to go bad.
Don't worry about the expiration date. It'll last
a long time.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Karen AKA Kajikit wrote:
>
> We bought a big bottle of it today to make pancakes with... it's
> sell-by date is next weekend so I can't see any way to use it all
> before it goes off... that's if it DOES go off - I've never used
> buttermilk before, but I know it's supposed to make great pancakes. Is
> there anything else you can do with it? Can I freeze some of it for
> later use? Or else does somebody have some great buttermilk recipes I
> can try this week? And lastly, do you use it just the same as regular
> milk for pancake making?
> ~Karen aka Kajikit
> Crafts, cats, and chocolate - the three essentials of life
> http://www.kajikitscorner.com
> *remove 'nospam' to reply

As for how to use it, it's great to drink, although I like to
add a dash of salt and pepper to spice it up. I'm weird that
way. But to me it's a little bland on it's own. I like to
drink it with a bacon and eggs sort of breakfast. With the
buttermilk pancakes I would drink plain milk, buttermilk would
clash with the sweetness of the syrup (I *presume* you put
real maple syrup on your pancakes!). There are also things
like cold buttermilk soup (both sweet and savory) that you
could look up on the web. It is also a basic component of
ranch-style dressing. There are other buttermilk dressings
that I've seen. I think there's an Amish one. You can also
make a buttermilk pie (recipes galore abound on the web).
I tried one once, myself, and didn't care for it but I know
people who love them. There are also some sherbet recipes
I've seen that use buttermilk. In fact if you did a search
on buttermilk I'm sure you could find lots of interesting
recipes to use. It's also sometimes used in some cake
recipes.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Bob (this one)" wrote:
>
> Karen AKA Kajikit wrote:
> > We bought a big bottle of it today to make pancakes with... it's
> > sell-by date is next weekend so I can't see any way to use it all
> > before it goes off... that's if it DOES go off - I've never used
> > buttermilk before, but I know it's supposed to make great pancakes. Is
> > there anything else you can do with it?
>
> It's good for marinating poultry. Imparts a light tang to it. Soak in
> buttermilk for a few hours, shake off excess, coat with flour, let dry
> for a little while, fry. Lovely.

This reminds me - my favorite sauerbraten recipe uses buttermilk
to marinate the meat.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?