my ways of using buttermilk are limited to pancakes. When i see a recipe that calls for it, i skip over it.
Buttermilk Cinnamon Coffee Cake
2 1/4 cups flour
1 cup light brown sugar
¾ cup granulated sugar
2 tsp cinnamon
1/2 tsp of kosher or sea salt
1/4 tsp ginger
¾ cup of corn oil
1 cup sliced almonds
1 tsp. baking powder
1 tsp. baking soda
1 egg
1¾ cups Buttermilk
Mix flour, brown sugar, granulated sugar, 1 tsp cinnamon, salt, and ginger. Using electric mixer, blend in corn oil. Remove 3/4 cup of the mixture and combine it with the almonds and remaining teaspoon of cinnamon. Mix and set aside. To remaining flour mixture, add baking powder and baking soda, egg and Buttermilk. Blend until smooth. Pour into buttered 13x9 pan. Sprinkle almonds mixture over top.
(Bake 350 degrees for 35-45 minutes, or until done. Cut into squares).
1 (20oz) can unsweetened crushed pineapple, undrained
3 Tablespoons of sugar
1 pkg (6 oz) orange gelatin
2 cups buttermilk
1 (8 oz) carton whipped topping
1 cup chopped nuts
In saucepan, combine pineapple and sugar; bring to a boi, stirring occasionally. When mixture boils, immediately add gelatin and stir until dissolved. Remove from heat; cool slightly. Stir in buttermilk. Chill until partially set. Fold in whipped topping and nuts. Pour into a lightly oiled (PAM) 8 1/2 quart mold. Chill overnight. 12-16 servings. Decorate with greens and sliced oranges.
1/2 cup butter or margarine, melted
1 1/2 cups sugar
3 tablespoons flour
3 eggs, beaten
1 pinch salt
1 teaspoon vanilla
1 cup buttermilk
Combine the ingredients in order: mix the butter with the sugar, add the flour and mix well; add the eggs and mix well add the salt, vanilla, and finally the buttermilk. Beat until smooth.
Put it in a deep dish pie shell and bake at 400F for 10 minutes, then reduce to 350F for 50-60 minutes.
Pie should turn a nice golden brown and a knife inserted should come out clean. I think it is absolutely best when it is just still warm.
Pancake Mix
2 cups buttermilk baking mix
8 cups all-purpose flour
1/2 cup granulated sugar
8 teaspoons baking powder
4 teaspoons baking soda
2 teaspoons salt
Pancakes
1 egg, beaten
2 tablespoons vegetable oil
1 cup water (or more as needed)
1 1/2 cups buttermilk pancake mix (see above)
pancake mix.
Sift the ingredients together well.
Store in a container with a tight-fitting lid
pancakes
Mix ingredients until blended together.
Let it stand five minutes.
Cook pancakes.
Use the mix within 6 months of when you make it.
The pancakes made from this mix aren’t as sweet as those made from Aunt Jemima mix, but they are good.
You can always add sugar, of course.
If you can’t find buttermilk powder in your local grocery store, try a bulk food store.
This is a great gift idea you can make a small basket with this and gourmet flavored syrups and maybe hot chocolate mix the list can go on all up to you. :lol:
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon baking powder
1/2 cup vegetable shortening
1 cup buttermilk
Preheat oven to 450 degrees F,.
Sift dry ingredients together.
Mix in shortening with pastry blender, fork, or fingertips until mixture resembles coarse crumbs.
Form a well in center of flour and pour buttermilk in.
Mix flour into this, stirring and working until flour leaves sides of bowl and forms a ball.
When it comes away from sides without sticking too bad, it’s ready.
Otherwise, work in a little more flour.
Place dough on floured surface and knead 5-6 times.
Do not knead too much or dough will become tough.
Roll or pat out to about 1/2" thickness and cut with biscuit cutter or floured glass.
Place biscuits on ungreased cookie sheet.
Bake at 450 degrees F.
for 8-12 minutes or until light golden.
Brush tops with melted butter, if desired.
Serve warm with sausage gravy or butter and preserves, if desired.
Southern Buttermilk Biscuits
2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or salt
6 tablespoons unsalted butter, very cold
3/4 cup buttermilk (approx.)
Preheat your oven to 450 degrees F.
Combine the dry ingredients in a bowl, or in the bowl of a food processor.
Cut the butter into chunks and cut into the flour until it resembles course meal.
If using a food processor, just pulse a few times until this consistency is achieved.
Add the buttermilk and mix JUST until combined.
If it appears on the dry side, add a bit more buttermilk.
Turn the dough out onto a floured board.
Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2" thick.
Use a round cutter to cut into rounds.
You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
Do not overbake.
Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
The dough must be handled as little as possible or you will have tough biscuits.
I have found that a food processor produces superior biscuits, because the ingredients stay colder and there’s less chance of overmixing.
You also must pat the dough out with your hands, lightly.
Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450 degrees for about 20 minutes.
Brownies
1 cup butter or margarine
1/3 cup hershey cocoa
2 cups sugar
1 cup water (or 1 cup coffee)
2 cups unsifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 slightly beaten eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla
Frosting
1/4 cup butter
3 tablespoons hershey cocoa
3 tablespoons buttermilk
2 1/4 cups powdered sugar (confectioners’)
1/2-1 teaspoon vanilla
1/2 cup english walnuts (butternuts, pecans, black walnuts or similar type nuts can be substituted for the English walnuts)
Brownies: In saucepan combine butter, cocoa, 2 cups sugar and 1 cup water (first four ingredients).
Bring to boil; stirring constantly.
Remove from heat and set aside.
In large mixing bowl, blend together flour, soda and salt.
In small bowl combine buttermilk, eggs and vanilla; whisk lightly with a fork.
Pour buttermilk mixture into dry ingredients; mix until smooth.
Add cocoa mixture gradually with mixer on low setting.
Mix until well blended (flour and buttermilk mixture will be thick and likely need to be scraped from sides of bowl to blend thoroughly).
Pour into greased 10 1/2 x 14 3/4 x 2 1/4 baking dish.
Bake at 375 deg F for 25 minutes; test with toothpick.
Immediately pour Frosting over brownies; spread evenly.
(Brownies will be very tender so spread gently.) Cool; cut into bars and serve.
Frosting: In saucepan, mix 1/4 cup butter, 3 tablespoons cocoa and 3 tablespoons buttermilk.
Cook and stir till boiling (mixture will be slightly curdled); remove from heat.
Beat in 2 1/4 cups powdered sugar and 1/2 teaspoon vanilla.
Fold in English walnuts.
Note : if you want a mocha brownie add coffee instead of water
1 (8 ounce) can crushed pineapple, do not drain
1 (3 1/2 ounce) package strawberry Jell-O gelatin dessert
1 cup buttermilk
8 ounces Cool Whip
Heat undrained pineapple and jello in a saucepan till jello is dissolved.
Mix in buttermilk and Cool Whip.
Pour into mold or bowl.
Refrigerate for several hours or overnight.
1 tablespoon dry active yeast
1/2 cup warm water
1/2 cup buttermilk
3 tablespoons shortening, melted (DO NOT use oil)
3 tablespoons sugar
2 1/2-3 cups flour
3 teaspoons baking powder
1 teaspoon salt
vegetable oil
2 1/2 cups sifted powdered sugar
1/4 cup milk
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Add buttermilk, shortening, sugar and 1 1/2 cup flour, baking powder and salt; mix well.
Add enough remaining flour to make a soft dough.
Turn dough onto a floured surface and knead several times.
Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter.
Place doughnuts on lightly floured surface, cover and let rise 45 minutes or until double in bulk.
Heat 2-3 inches of oil to 375°F.
(I use my Fry Daddy) Drop in 4 or 5 doughnuts at a time.
Cook about 2 minutes or until lightly golden in color, turning once.
Drain well on paper towels.
Combine 2 1/2 cups powdered sugar with 1/4 cup milk, stir until smooth.
Dip each doughnut in glaze while still warm; allow excess glaze to drip off.
Cool on wire rack or serve warm.
2 cups all-purpose flour
1/2 cup sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 egg, slightly beaten
1 cup buttermilk
1/4 cup melted butter or margarine
1 cup blueberries, washed and drained
Combine dry ingredients in a mixing bowl; set aside.
Combine egg, buttermilk, and butter; mix well.
Make a well in center of dry ingredients; pour in liquid ingredients.
Stir just until moistened.
Fold in blueberries.
Fill greased muffin pans 2/3 full.
Bake at 425 degrees for 20-25 minutes.
Remove from pan immediately.
Buttermilk Cranberry Muffins
1 cup cranberries, coarsely chopped
3/4 cup sugar, divided
3 cups all-purpose flour
3 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 egg
1 1/2 cups buttermilk, room temperature
2 tablespoons frozen orange juice concentrate, thawed
Cranberry Butter
1 cup cranberries
1 cup powdered sugar
1/2 cup butter or margarine
1 tablespoon lemon juice
Combine cranberries and 1/4 cup sugar; set aside.
Mix together flour, remaining sugar, baking powder, baking soda, and salt.
Using pastry blender, cut butter into dry ingredients until mixture resembles coarse meal.
Lightly beat together egg, buttermilk and orange juice.
Add the liquid and sweetened cranberries to dry ingredients, stirring until just moistened; be careful to not over mix.
Spoon batter into greased muffin cups, filling two-thirds full.
Bake at 375 degrees for 25 minutes.
To make cranberry butter, puree cranberries in blender.
Add sugar, butter, and lemon juice; process until smooth.
Refrigerate until ready to use.
1/4 cup commercial “cultured” buttermilk
3 3/4 cups of milk (whole or 2%)
Just mix 1/4 cup of commercial “cultured” buttermilk (it must say “cultured” to make sure it has live starter cultures) with 3 3/4 cups of milk.
Place in covered container for 24 to 36 hours at room temperature (65F to 85F). Just leave out on a kitchen counter.
Shake container gently, after 12 hours, to mix ingredients again.
Taste after 24 hours to see if it is tart enough for your tastes. If not, let it continue to incubate for up to a total of 36 hours.
Don’t place in a heated yogurt maker, the heat is too much for buttermilk and the result will be broken curds with watery areas.
Homemade Cultured Buttermilk keeps in the fridge for up to 1 month. Just save 1/4 cup of your homemade buttermilk to repeat the process when you need more.
Makes 4 cups.
You can also use diluted yogurt as a substitute for buttermilk in recipes.
Well, there is no Yogurt category and yogurt is very similar to buttermilk…
Homemade Yogurt - Made in Yogurt Maker or Microwave
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This method makes homemade yogurt using a microwave / yogurt maker or just a microwave alone.
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You will need:
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-Microwave
-Cooking thermometer that measures liquid up to 200-F.
-Microwaveable 4 cup container
-Yogurt maker (optional - see below)
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Ingredients:
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4 cups cold milk (2 % or whole)
1/4 cup commercial plain yogurt (make sure label states it contains live cultures)
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Directions:
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-Add milk to microwaveable container and microwave until it reaches 180-F. Do not boil.
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(Heating the milk to 180-F modifies the whey proteins in milk causing it to make a thicker yogurt.
The milk is already pasteurized, so we are not heating it to kill germs.)
It takes about 7 minutes, using my 1100-watt microwave, to heat 4 cups of cold milk (40-F) to 180-F.
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-Stir well and allow milk to cool to 100-F to 110-F. The temperature must be in this range or yogurt cultures will die if too hot and will not grow well if too cold.
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-Stir Yogurt Starter into the 4 cups of warm (not hot) milk.
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IF YOU HAVE A YOGURT MAKER:
-If you have a yogurt maker, pour milk into yogurt maker and leave it for 12 to 14 hours until it reaches the desired thickness.
Place finished yogurt in the fridge. Be sure to save at least 1/4 cup for your next batch.
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IF YOU DON’T HAVE A YOGURT MAKER:
-If you don’t have a yogurt maker you can keep the yogurt culture warm in the microwave in order to make yogurt.
Place microwaveable 4 cup container with the milk/yogurt culture in the microwave and run the microwave for about 20 or 30 seconds every 2 hours to heat culture to about 100-F. In my microwave, heating 4 cups of milk for 30 seconds raises the temperature by about 12-F.
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DON’T HEAT THE MIXTURE ABOVE 110-F OR THE YOGURT CULTURES COULD DIE.
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Continue heating yogurt culture for 20 or 30 seconds every 2 hours for 12 to 14 hours until it is the desired thickness.
Place finished yogurt in the fridge. Be sure to save at least 1/4 cup for your next batch.
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Makes 4 cups of yogurt.
Vietnamese Yogurt
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I made this recipe recently and it’s really good.
It has a delicate sweet / sour flavor combination. It’s not as sour or as tart
as regular yogurt. I really like it. The finished product has a delicate
sweet / sour taste, but doesn’t taste heavily of sweetened condensed milk.
You can eat it for breakfast or as a dessert.
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Google “Vietnamese Yogurt” for more info, suggested uses, etc.
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Ingredients:
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1 - 14-oz can sweetened condensed milk
2 cups boiling water
1 - 12-oz can evaporated milk (or 1-1/3 cups fresh milk - I used fresh milk)
2/3 cup regular plain yogurt (used as a starter)
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Instructions:
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Heat 2-cups of water to boiling. Remove from heat and stir in sweetened condensed milk.
Whisk until the sweetened condensed milk is completely mixed. Set aside and allow to cool to 105-F or below.
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In another bowl, mix 2/3 cup regular plain yogurt into the evaporated or fresh milk.
Whisk well until the yogurt is completely mixed and no lumps remain.
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Check the water/condensed milk mixture and make sure it’s 105-F or lower.
Any higher and you will kill the yogurt starter and the recipe will fail.
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If temperature is right, whisk the water/sweetened condensed milk and
the yogurt/milk together until they are completely mixed.
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If you have a yogurt maker, incubate for 6-hours, until the Vietnamese yogurt
is set up (thickened) and has a sweet / sour / tart taste. It’s not sour like regular yogurt.
The finished product is not thick like regular yogurt, but more like a milkshake.
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If you don’t have a yogurt maker, heat your oven to 200-F and TURN IT OFF.
Place yogurt mixture in a large bowl and cover with plastic wrap.
Place in OFF oven for 6-hours. Leave oven light bulb on, it will help to keep
incubating yogurt warm.
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Place finished Vietnamese Yogurt in fridge and chill before eating.
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Makes about 4-cups.