I like to drink it with crushed up saltines in it :0

buttermilk pie

patti, gotta put warm cornbread in buttermilk :o)

Make a Red Velvet cake with it.

Lots of cake, pancake, waffle, muffin and other baked goods recipes call for buttermilk. If you just page through your cookbooks, you'll find loads of delicious ways to use it up.

A suggestion--next time you need a little buttermilk, instead of buying a quart of fresh, go to the dried milk section and get the little cannister of powdered buttermilk. It works great, you can mix up what you need, and save the rest for another need. I find it's a great way to avoid that 'what do I do with the leftover buttermilk' problem.

Irish soda bread, corn bread, pancakes, mashed potatoes, any soup that calls for sour cream, I use buttermilk instead.

I did a search for recipes that called for buttermilk on my blog and I came up with biscuits, cake, pie, gravy, smoothies, muffins, and even meatballs (instead of milk).

This blueberry smoothie was actually very good:

Here is a link that might be useful: Blueberry & Buttermilk Falls Drink

I found a buttermilk pancake recipe that I'm going to try in the morning.....didn't even think of that. duh

I must have been typing when the other posts came in.

Good ideas!....Georgysmom and Paula!!!!!

Azzalea, do you make up the powder as a liquid, or add the powder to the dry ingredients?

You can mix it in a blender with some moss from the garden and then spread it outside and grow a moss garden. They look beautiful growing like a lawn, up and around rocks and at the base of trees.

I also use the powdered buttermilk. I mix mine with the dry ingredients in a recipe.

can't you sub sour milk for buttermilk? Put a tsp of vinegar or lemon juice in a one cup measure, add milk to make one cup and let it set for a bit. That way you don't have to buy yet ANOTHER special ingredient.

Jasdip--you can use the powdered either way. Either by mixing it up, or by adding the powder to the dry ingredients and then adding the necessary amount of water at the appropriate step.

Oh yes, pancakes. I forgot about those.

Quick breads, like banana bread, rhubarb bread are great with buttermilk. Start baking.

I soak venison in buttermilk.

Cats lap it up. Make sure it isn't spoiled before you give it to them. If the leftover buttermilk contains too much salt, don't feed it to pets.

This is our favorite pecan pie! I usually make 2 or 4 at a time because they bake so long and freeze what we don't eat.

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.

Knock-Your-Pants-Off Sweet & Spicy Glazed Buttermilk Meatloaf

Serves 6

For the Glaze:
1 cup ketchup
1 cup barbeque sauce
1/2 cup brown sugar

For the Meatloaf:
1/3 cup panko bread crumbs
1 cup whole-fat buttermilk
1 tbsp. olive oil
1 clove garlic, minced
1 cup small-diced onion
1/4 cup chopped fresh parsley
1/3 cup chopped fresh basil
2 tbsp. tomato paste
1 1/2 lbs. ground beef (85% lean-15% fat)
1/2 lb. ground pork
1 cup grated parmesan cheese
1/2 tsp. salt
1/2 tsp. ground pepper

Heat oven to 425 degrees. Combine the glaze ingredients in a small saucepan and place over low heat.

Heat olive oil in a skillet over medium heat. Add onions and garlic and cook until soft and translucent (try not to brown). Add parsley, basil, and tomato paste and cook for about a minute. Set aside to cool.

In a small bowl, combine Panko and buttermilk and set aside for 5 minutes. Then in a large bowl, place beef, pork, cheese, salt and pepper, the onion mixture, and the panko mixture. Mix with your hands until just combined.

On a rimmed baking pan (I use 13x9x2), form the mixture into a loaf shape sitting in the center of the pan, with all four sides exposed.* Brush sides and top with some glaze, then bake for about 50 minutes, removing the pan every 10 minutes or so to brush on more glaze. (At the end of baking, you will not have used all of the glaze mixture � just keep it in the saucepan on low and stir it every few minutes.)

Cool for 5 minutes, slice, and serve hot with leftover glaze as sauce.

Marybeth Albright The Food Network

I tried this and it was awesome.

You can freeze leftover buttermilk to use for baking.

Sue

Glenda's venison reminded me....chicken soaked in buttermilk and then breaded and pan fried or however you want to prepare it is good, too.

You could probably freeze it until you wanted to bake something