leftover buttermilk isn’t a problem, it’s an opportunity

A complaint I hear a lot about buttermilk is it only comes in large bottles which, after you’re done making whatever you’re making, leaves you with “all this leftover buttermilk.” Leftover buttermilk? Never heard of her! Buttermilk is never leftover in my home because it’s a staple I try to never be without. It’s inexpensive, dynamic, endlessly useful and has a crazy long shelf life so you don’t even need to have a plan when you buy it. Here’s a few things you can do with it:

dressing If you have garlic and onion powder and some buttermilk, you have the base of ranch dressing. Everything else is a bonus. Try adding extra spices or blending in some herbs. Maybe try a tahini buttermilk dressing or  Most buttermilk sold conventionally is lowfat, so add some mayo or whisk in some olive oil, mayo or yogurt for a little body and heft. Your slaws and salads will benefit from the creaminess and light acidity.

dip Instead of thinning out too-thick creamy dips with water, add a splash of buttermilk if you have it on hand. 

buttermilk whip Add a little oomph to your whipped cream with whole buttermilk. Use a ratio of 4:1 heavy cream to whole buttermilk and sweeten as desired. Whip chilled cream until medium peaks form and then add chilled buttermilk and continue whipping until soft peaks form. Either chill or serve with whatever you’re serving it with.

pigs in blankets are a lot fancier if you make your own ranch

all the baked goods you love I’m talking cornbread, pancakes, waffles and biscuits, but also quick breads and cakes of all kinds! And also, buttermilk glaze icing. If you have buttermilk, you are always ready to make these things, all of which feel a little celebratory. And on the technical side, buttermilk reacts with baking soda to give things that fluffy lift you want while the acid tenderizes and the whole thing adds some creamy richness. Check out the recipes below or just add the word “buttermilk,” to your next baking google search.

brining Buttermilk-brined fried chicken, ever heard of it? The lactic acid tenderizes the meat and helps with moisture retention so you don’t end up with sad, rubbery chicken. BUT! You can also buttermilk brine other proteins like shrimp, pork and turkey. If you aren’t frying the meat, make sure to rinse off the brine and thoroughly pat it dry (if you have the time you could even let it hang out for a bit in your fridge uncovered to get a nice, dry surface) before cooking. Use a ratio of 1 teaspoon of salt per cup of buttermilk, add some fresh cracked black pepper and you’re ready to add your protein. Or, from there you can add lemon, fresh herbs, chipotle peppers in adobo, hot sauce or whatever else you’d like. 

Now please, stop treating “leftover” buttermilk like a “burden” and start treating her like the blessing and icon she truly is!!