Using Buttermilk as a Marinade or Sauce
Mix buttermilk with ranch dressing mix to use as a tasty dip. Buy a prepackaged ranch dressing mix or use your own blend of spices to customize the flavor. Pour the spice mixture, buttermilk, and a bit of unflavored Greek yogurt into a bowl and stir them together. Keep the dressing refrigerated in a sealed container until you’re ready to use it. Try dressing salads or marinating meats with your buttermilk dip to incorporate it into more meals.
Make a buttermilk alfredo sauce to serve with pasta or vegetables. Melt butter and whisk in flour until it thickens up to make a base for your sauce. Stir in some regular whole milk, buttermilk, salt, pepper, and Parmesan cheese into the sauce and continue stirring. Wait until the sauce has a thick, creamy consistency so you can use it in your meals. Try adding a splash of buttermilk into store-bought alfredo sauce to change up the flavor. Mix cooked chicken and wilted spinach in the sauce to make it more substantial.
Brine chicken in buttermilk overnight to keep it tender and juicy. Put your cut of chicken in a resealable plastic bag and cover it with buttermilk. Throw in any other herbs or spices you want to use to infuse the meat with even more flavors. Leave the chicken in the buttermilk for a few hours or overnight to absorb the flavors before cooking it. Coat the chicken in breadcrumbs before baking or frying it to make it crispy and juicy.
Poach fish in a buttermilk sauce to add some creaminess and acidity. You can use any whitefish, but buttermilk works best with turbot, cod, halibut, or sea bass. Season your fish as you normally would and lay it in a large pan. Pour buttermilk over the fish and cover the pan. Keep the pan over medium heat until the buttermilk begins to simmer. Cook the fish for 2 minutes on the first side and 1 minute on the other, or until it feels firm to the touch. Serve your fish with the buttermilk sauce when you’re finished. Try seasoning with fresh lemon juice to boost the acidity in the buttermilk. Serve your fish with fresh stuffing to help absorb some of the buttermilk so you don’t waste any of the sauce.
Adding Buttermilk to Your Favorite Dishes
Put buttermilk in smoothies to add some tanginess. Put your favorite fruits and vegetables in a blender along with some ice for the base of your smoothie. Rather than using milk or yogurt, pour buttermilk in instead for a slightly tangier flavor. Blend all of the ingredients together until they’re smooth. Serve your smoothie in a glass. Smoothies are a great way to have a healthy breakfast on the go.
Try buttermilk in boxed mac and cheese for a thicker, creamier meal. Rather than using regular milk when you mix the mac and cheese sauce, substitute the same amount of buttermilk instead. The buttermilk will make the cheese sauce thicker and make it tangy and creamy. Be sure to stir the buttermilk into the macaroni well so it mixes with the cheese. Try cooking some chicken or ground beef and mixing with your macaroni to make it into a more substantial meal.
Pour buttermilk into soup to make it creamy and cut through spices. If you’re making chowder or a soup that has a creamy stock, you may be able to substitute buttermilk instead of heavy cream. Add the buttermilk to your soup while it’s still simmering and stir it in thoroughly. Let the soup come back up to temperature since the buttermilk may cool it down slightly. You can also make soups that have buttermilk as a base. Chilled buttermilk and cucumber soup makes a delicious and refreshing meal.
Stir buttermilk into mashed potatoes for a rich, creamy flavor. You can mix buttermilk with store-bought mashed potatoes or make your own. Heat about ⁄4 cup (180 ml) of buttermilk in a pan over low heat to warm it up. Slowly pour the buttermilk into the mashed potatoes and stir it in completely. Serve the mashed potatoes with salt and pepper while they’re still warm. Be careful not to cook or burn the buttermilk while you’re heating it up, or else it may have an unpleasant burnt flavor.
Enhance the flavor of casserole with buttermilk. Buttermilk will work in just about any cream-based casserole since it has similar flavors and will help cut back richer flavors. Pour the buttermilk into the casserole base as you’re mixing it and stir everything until the ingredients are thoroughly combined. Be careful not to add too much buttermilk, or else the casserole won’t set. Some meals you can try include green bean casserole and chicken and corn flake casserole.
Making Batter and Dough with Buttermilk
Include buttermilk in pancake batter if you want a light and fluffy breakfast. Combine all the dry ingredients in one bowl and the wet ingredients in another. Rather than using milk for your batter, use buttermilk instead. Mix the wet and dry ingredients together to form your batter. Pour ⁄2 c (120 ml) of batter at a time into a hot skillet or on a griddle to cook each side until they’re golden-brown. Add blueberries or chocolate chips to your batter if you want to make your pancakes sweeter. Be careful not to overmix your pancake batter, or else they won’t be as fluffy when you cook them.
Make buttermilk biscuits for a classic, buttery flavor. Combine flour, salt, baking powder, and baking soda in a bowl. Work cold butter into the dry ingredients until it forms a crumbly mixture. Stir in your buttermilk and work the mixture into a dough. Knead and fold the dough so it’s ⁄2 in (1.3 cm) thick and cut it into 6–8 pieces. Bake your biscuits on a baking sheet at 425 °F (218 °C) for about 12 minutes, or until they’re puffed up and golden-brown. Keep your biscuits in an airtight container for up to 2 days. Serve your biscuits with sausage gravy if you want a classic Southern meal. Try brushing your biscuits with honey when they’re finished to make them sweeter.
Mix buttermilk into cake batter to keep it light and moist. Preheat your oven to 400 °F (204 °C) and let it heat up completely. Stir together flour, baking powder, baking soda, and salt until they’re mixed well. In a separate bowl, use a mixer to combine sugar, butter, egg, vanilla, and buttermilk. Slowly add the dry ingredients to your batter. Pour the batter into a cake pan and cook it for 30 minutes. Let the cake cool completely before adding any frosting or icing. Put berries or fruit in the batter to add some fruitiness and tart flavors to the cake.
Try a buttermilk pie if you want a sweet custard treat. Lay a pie crust on the bottom of a pie plate and crimp the edges so it stays in place. Combine 1 ¼ cup (g) of sugar, ¼ cup (g) of flour, 2 c (470 ml) of buttermilk, 1 tsp (4.9 ml) of vanilla extract, ⁄4 c (59 ml) of melted butter, and 3 eggs in a bowl until they’re thoroughly mixed. Pour the mixture into the pie crust and cook it in a 350 °F (177 °C) oven for 35–40 minutes. Try topping your pie with whipped cream or fresh fruit for additional flavors.
Bake a quick bread with buttermilk to use for sandwiches or as a side. Preheat your oven to 325 °F (163 °C) while you’re working. Add 3 cups (234 g) of flour, ⅓ cup (g) of sugar, 1 tsp (6 g) of salt, 1 tbsp (14.4 g) of baking powder, and 1 tsp (6 g) of baking soda to a bowl and mix them. Combine the dry ingredients with 2 c (470 ml) of buttermilk, ⁄4 c (59 ml) of melted butter, and 1 egg. Pour the batter into a greased bread pan and cook it for 65–70 minutes. Let the loaf cool on a wire rack before cutting into it. You can incorporate different herbs and spices if you want to make your bread more sweet or savory. Keep your bread wrapped in foil for 2–3 days at room temperature.
Finished.
Finished.
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