Got Milk?

Here is one that I like to make. It uses up a cup of the buttermilk. Impossible Buttermilk pie Ingredients: 1 1/2 cup sugar 1/2 cup Bisquick mix 1 cup buttermilk 1 stick butter (melted) 1 teaspoon vanilla 3 eggs Directions: Mix ingredients together: Beat until smooth; pour into pie plate. Bake at 350 degrees for 40 minutes. This pie makes its own crust. I would also suggest soaking some chicken in some buttermilk before you bread it and bake it or fry it.

I would opt for the "real deal" too! What are you making with the buttermilk? My family loves when I make buttermilk biscuits (but the recipe does call for a lot of butter, but I never tell them that!). My mother would sometimes use buttermilk to kind of marinate chicken before she made oven-fried chicken. She would cover the chicken with buttermilk then cover it with plastic wrap and place in the fridge overnight. Next day she would just take them out of the fridge and coat the buttermilk soaked chicken with flour, salt, and pepper. Then fry them up on the stove in some oil (about 3 minutes per side) then place in the oven for a half and hour. Always delicious. Good luck with your recipe!

wow! i think i have no any idea for butter milk, just i know some of it to use for like brown butter milk biscuit. This how you will do it, Ingredients: · 2 cups all-purpose flour 2 tsp baking powder 1/4 tsp baking soda 1 tsp granulated sugar 1/2 tsp salt 4 fl oz butter, chilled, diced 7 fl oz buttermilk Preheat oven to 350ºF(175ºC). Combine the flour, baking powder, baking soda, sugar, and salt in the bowl of a food processor using the plastic blade. Pulse until well-blended. Add the butter and pulse until mixture resembles coarse meal, about 5 seconds. Transfer mixture to a bowl and add the buttermilk. 3 Stir with a fork until it forms a dough. Roll out dough to about 1 inch thick and cut out biscuits with round 2 inch diameter cutter. Bake until golden-brown, about 25 minutes hope it will help.,have a happy cooking

I have this same dilemma, I sent hubby out to purchase a quart of buttermilk for a recipe that only required a small amount. I made some pancakes with it after wards - but still have a significant amount left in the carton. I looked at it the other day and it has turned to a sour cream consistency. I wonder if it is any good... lol, I mean - I wonder if it would be like sour cream and not spoiled milk, it does not smell funky. goodnews is that the buttermilk was relatively inexpensive.

ugh, can you believe my dad use to drink buttermilk straight? He loved it, I hated it.. Since I rarely use buttermilk, if I come across a recipe, I just substitute by making my own..

I am thinking you can buy buttermilk in a small container. Yes, you can make it by adding lemon juice- I forget the ratio, but I have done it many times and never had a problem.

well you can make different cakes and donuts using buttermilk, and I hate the taste of buttermilk but I do like buttermilk donuts, it doesn't taste sour at all.Oh there are buttermilk biscuits and buttermilk pancakes too,

I have made buttermilk pancakes, also you can use it for making biscuits. If you make your own buttermilk or sour milk, I think the proportion is a tablespoon of vinegar or lemon to a cup of milk. There is a recipe on the cooks site for buttermilk cake http://www.cooksrecipes.com/cake/buttermilk_pound_cake_recipe.html and some on the about site http://homecooking.about.com/library/archive/blmisc46.htm When I make waffles, I use soured milk instead of regular milk, so I could use buttermilk, but we do not get that much of it. I have bought buttermilk powder but not that often.

There's so many responses already, I wonder if anyone else has suggested it? I just don't want to go through all of them to check I forget the brand name but there is a powder buttermilk you should be able to find in the baking aisle of your grocery store. It has a shelf life of a couple years, so if you make this dish every once in awhile it may be the best way to go.

I remember some in my family from years ago, Ldyjarhead, who praised the goodness of buttermilk, and although I never grew to actually love it, I did learn to tolerate it. My uncle could drink huge glasses of it. As for recipes I know that it is excellent in cornbread, ranch salad dressing, and some of my ancestors used to make a delicious buttermilk pudding-which is like a simple cake made from scratch. It turns out very fluffy and light. Hope this gives you some ideas.

I use buttermilk for many things, not only can you make biscuits with it, you can use it in corn bread, or corn muffins, marinate livers, Oh chicken livers are heavenly in it, use in mashed potatoes, macaronni and cheese. I absolutely love to take hot corn bread and put in a bowl with buttermilk, eat like cereal. Now you've made me hungry, I will have to make a cake and have some.

Well, I don't know what receipe you are making, but I can tell you that buttermilk is the best one to use in homemade bread and biscuits. I never use the stuff either, but will use it for that.

Hi Dont waste buttermilk, its really good for health. If you have curd then its easy to prepare buttermilk. first you have to deside how much buttermilk you want then take some curd add a cup of water and then blend it for 2mins. your buttermulk is ready!!!!!!! Still you have more buttermilk, ok try this add some salt, lemon,ginger, small piece of green chilli shake well then taste it. Its too good for summer. you can store this in fridge.

I have cooked with both, real buttermilk, and the tablespoon of vinegar added to one cup of milk, and I wasn't able to tell the difference between them.

You can make some Pralines with it. Yummy Or perhaps you can see if a neighbor would like what you don't use. Good Luck

Another solution is that there is a powdered buttermilk mix, so that you make up just what you need. I find it in the baking row, or where the powdered milk is at Wal Mart. It has instructions on the cannister, and it keeps well in the fridge. It makes the "real deal". For the cole slaw I would probably have put a tablespoon of apple juice or apple cider vinegar in a cup and added milk to the one cup level.

You can freeze the rest, while it is no longer the same consistancy for drinking, it is still great when thawed out for mixing into recipes. Same great taste and flavor, so maybe you could freeze what is left and use it again in the recipe that you are making this time.

Actually I used to have the same dilemma as sometimes a recipe would call for some buttermilk but then it was like, huh? What do I do with the rest of it. I actually developed a taste for drinking it after awhile..really doesn't taste all that bad..LOL...but how about making also, buttermilk pancakes from scratch? But here's a good website with links to quite a lot of recipes that call for buttermilk http://homecooking.about.com/library/archive/blmisc46.htm Even a simple thing as adding a bit of buttermilk to mashed potatoes--in fact looking at all those recipes made me hungry again! LOL

You might want to also make your own Ranch dressing for a veggie dip or for a salad dressing... Sounds yummy to me. :)

lol... nice title... attention grabbing