Buttermilk Ice Cream
(Source: Martha Stewart)

1 cup sugar
1 cup water
2 cups buttermilk
Juice of 1 lemon
1 tablespoon corn syrup
1 pinch of salt
Grated zest of 1/4 lemon (about 1/2 teaspoon)

Directions

In a small saucepan, bring sugar and water to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled.

In a large bowl, whisk together buttermilk, lemon juice, corn syrup, and salt. Slowly add chilled syrup; whisk to combine. Stir in lemon zest.

Freeze in an ice-cream maker, following manufacturer's instructions.

Makes about 6 cups.

You can make buttermilk biscuits. Or fried chicken. Just soak the chicken in buttermilk before dipping into seasoned flour. Or onion rings. Do the same thing, soak the onions in the buttermilk and then dip the rings into season flour and fry.

Home Cookin Chapter: Recipes From Thibeault's Table

Onion Rings
===========
Posted by Diana (Dlundin)

Onion rings
3 cups buttermilk
2 sweet onions (such as Vidalia or Walla Walla), thinly sliced into rounds, then separated into rings
3 cups unbleached all purpose flour
3 tablespoons onion powder
3 tablespoons garlic powder
1-1/2 teaspoons salt
1-1/2 teaspoons ground black pepper

4 cups canola oil (for frying)

For onion rings:
Pour buttermilk into large bowl. Add onion rings; toss to coat. Let stand 1 hour, tossing occasionally. Mix flour, onion powder, garlic powder, salt, and pepper in another large bowl.
Preheat oven to 350ðF. Pour enough oil into heavy large skillet to reach depth of 3 inches. Heat over medium-high heat to 350ðF. Working with a few onion rings at a time, shake off excess buttermilk, then turn onion rings in flour mixture to coat. Fry onion rings until deep golden brown, adjusting heat as necessary for each batch to maintain temperature at 350ðF, about 2 minutes. Transfer onion rings to paper towels to drain, then place on baking sheet and keep warm in oven while frying remaining onion rings.

You could always freeze it in one cup portions for future uses. For now though you can make a buttermilk salad dressing. Half buttermilk and half plain yogurt, some vinegar of your choice, garlic, parsley, herbs of choice. Buttermilk is also a really great marinade for chicken. Soak chicken in a couple cups of it before flouring to oven fry. I recall Nigella Lawson just marinating chicken in buttermilk and garlic and then just baking it without any coatings. Grainlady's ice cream does look like a good temptation.

Buttermilk pie is yummy!

1 1/2 cups granulated sugar
1 tablespoon flour
1 tablespoon grated lemon zest
4 large eggs
1 cup buttermilk
1 stick butter, melted
1 unbaked 10-inch basic pie crust shell
Directions
Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1 at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings

When that happens here,
I drink it!

Not all at once, of course,
But it keeps fine in the 'frig
For the couple of days it takes.

I LOVE icy cold buttermilk
Especially when it is so hot out!

Rusty

Here's a recipe on my to-try list:

BUTTERMILK CHEESE
Yield Makes 1 6-ounce round
Serves 4 as a snack with crackers
� 1 quart whole milk
� 1 1/2 cups whole or low-fat buttermilk
� 2 teaspoons coarse salt
Directions

Cut out three pieces of cheesecloth into 12-inch squares. Line a colander or medium strainer with all three layers of cheesecloth. Set colander in sink.

Combine milk, buttermilk, and salt in a large heavy-bottomed saucepan, and heat over medium-high heat until mixture has separated into white curds and translucent whey, about 8 minutes. If using lowfat buttermilk, separation occurs at about 180 degrees and the curds will clump together readily. If using whole buttermilk, separation occurs closer to the boiling point, about 212 degrees, and the curds are finer-grained. When using whole buttermilk, let curds and whey stand off heat for about 3 minutes after separation, so the curds cling together and facilitate the straining step.)

Ladle the contents of the saucepan into the prepared colander. Let the whey drain, 1 to 2 minutes. Lift the four corners of the cheesecloth and gather them together. Gently twist the gathered cloth over the cheese and press out any excess whey.

Cheese can be unwrapped immediately and served warm, or let stand until cooled to room temperature, about 10 minutes more. To serve a firmer cheese, transfer cheese, in its cloth, to a small flat-bottomed dish or pie plate; refrigerate until cool, about 10 minutes. Unwrap cheese and gently invert onto plate; discard cloth. Tent cheese with plastic wrap and keep refrigerated up to 2 days. Remove from refrigerator and let stand for 10 minutes at room temperature before serving.

Cheese may be flavored with herbs if desired.

I like to drink buttermilk. It's a relative of yogurt.

Jim

This is an excellant pie and freezes well. I cook several and freeze for harvest and always make it at Thanksgiving.

Buttermilk Pecan Pie

1/2 c. butter
2 c. sugar
2 t. vanilla
3 eggs
3 T. flour
1/4 t. salt
1 c. buttermilk
1/2 c. pecans
Preheat oven to 300. Cream butter and sugar, adding sugar 1/2 c. at a
time. Blend in vanilla. Add eggs one at a time. Combine flour and
salt, add small amount at a time. Add buttermilk. Sprinkle pecans on
bottom of crust. Pour custard mix over pecans. Bake 1 1/2 hours.

Best served at room temp.

Un fortunatly all the recipes that I use butter milk in ( I know....never end a sentence...) are baked...but for Ranch dressing.
So if you don't want to make angel rolls or corn bread or buttermilk pancakes....freeze it!
Linda C

Don't forget it lasts for months- long after the expiration date. I never throw out buttermilk as I eventually use it in something.

CDQ Bread (Can Do Quick)

2 pkg's active dry yeast
3/4 C warm water (105-115)
1 1/4 C buttermilk
4 1/2 to 5 C all purpose flour
1/4 C shortening
2 tblsp sugar
2 tsp baking powder
2 tsp salt
soft butter

Grease a dull aluminum (anodized), glass or darkened , metal loaf pan (these pans encourage browning)

Dissolve yeast in warm water in large mixer bowl. Add buttermilk, 2 1/2 C flour, shortening, sugar, baking powder and salt. Blend 30 seconds with electric mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed.

Stir in remaining 2 to 2 1/2 C flour. (Dough should remain soft and slightly sticky.) Knead 5 minutes, or about 200 turns on a generously floured board.

Roll dough into a 18 x 9 inch rectangle. Roll up from short side as for jelly roll. With side of hand, press each end to seal. Fold ends under loaf. Place seam side down in loaf pan. Brush lightly with butter. Let rise in a warm place (85 deg) until doubled. About 1 hour. (Dough in center comes about 2" above pan)

Heat oven to 425. Oven rack should be in lowest position or bread will brown too quickly. Bake loaf 30 to 35 min. Remove from pan and brush with butter; cool on a wire rack. Makes 1 loaf

Double for 2 loaves and will you use 2 1/2 cups of your 3 leftover cups of buttermilk.

This recipe is from the Food Editors of The Farm Journal "Homemade Bread" book

To make Sweet Dough----
Follow above recipe with the following changes:

Reduce warm water from 3/4 to 1/2 cup
Add 2 eggs
Substitute 1/2 cup softened butter for shortening and don't brush tops with butter
increase sugar to 1/2 cup
Increase flour to 5 1/2 cups (enough to make dough soft & sticky)

Follow directions above until ready to shape. Make into rolls, coffee bread. Let rise until doubled and bake in 375 deg oven.

The beauty of this recipe is that the rising time is cut to one so doesn't take as long to bake bread.

My buttermilk pancake recipe calls for 1 pint buttermilk. It's a super duper use of buttermilk!

OR, make rhubarb muffins with buttermilk. Delicious, moist and very yummy/

You can use up two cups of buttermilk in his Oatmeal Buttermilk Pancake Recipe.

Home Cookin Chapter: Recipes From Thibeault's Table

Oatmeal Buttermilk Pancakes
===========================
Http://julia.typepad.com/julia/

Oatmeal Buttermilk Pancakes
2 cups rolled oats
2 cups buttermilk
2 eggs
1/4 cup butter, melted
1/2 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Combine oats and buttermilk. Refrigerate overnight.

Add two eggs. Add melted and cooled butter.

Mix in separate bowl: Flour, sugar, baking powder, baking soda, cinnamon and salt.

Stir flour mixture into oat mixture until moist.

Preheat griddle and then dollop about 1/4 c of batter for each pancake.

Julia's Note: I have no idea where this recipe came from, but it is a good one. It comes together very quickly in the morning, especially if you prepare the flour base the night before when you mix the buttermilk and oats together.

My father loved a tall glass of buttermilk with warm cornbread crumbled in it, with salt and pepper and ate it with a spoon.

Oh my. I might have to go buy some more buttermilk!! Thank you all so very much.

seagrass

Well, it looks like I'm kind of late to the buttermilk party, and I was going to suggest Diana's onion rings, the Vidalia Onions are still here and they are so good.

I know I saw a recipe somewhere for pralines that used buttermilk too, although I've not tried them yet. Add it to my pile of recipes I haven't yet had a chance to try.

Annie

I'm kind of late to the buttermilk party

LOL Annie at least is isn't a Wesson party or worse (shaddup FOAS!)

Marinate chicken in buttermilk along with garlic powder and Tapatio (mexican hot sauce).

I just made these.....forget how good they are.

Buttermilk Refrigerator Rolls
1 Package dry yeast
1/2 cup warm water
1/2 cup melted butter
4 1/2 cups all purpose flour
1/4 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon soda
2 cups buttermilk
Dissolve yeast in warm water in a large mixing bowl. Let sit 5 minutes. Stir in butter
Combine dry ingredients; add to yeast mixture along with buttermilk.
Stir well. Turn dough out on a floured surface, knead gently a few times and shape into a ball. Place in greased bowl, cover, and refrigerate until needed. Keeps for one week.
Break off a soft ball sized lump of dough and roll into a circle about 1/4" thick. Cut into pie shaped wedges and roll up from the wider edge into crescent shapes. You do not have to let them rise again.
Bake on greased baking sheet at 400 for 8-10 minutes

You could make mango lassi with it - buttermilk, mango, sugar to taste, maybe a little cardamon, all whirled around in the blender. DH likes to add salt and cumin to his buttermilk, but I stay away from that! To each his own, I guess!