5 Sensible Methods to Use Leftover Buttermilk

So, you purchased a carton of buttermilk for pancakes — now what? Don’t let the leftover liquid linger at the back of your fridge or, worse, pour it down the drain (a mistake I’ve been responsible of far too many occasions). You possibly can freeze buttermilk, however why not use it in a brand new recipe as an alternative? This fermented, cultured milk is your secret weapon for juicy meat, fluffy muffins, and satisfying sips. Listed here are 5 methods to make use of it earlier than you lose it. 

Add buttermilk to a smoothie or cocktail 

Substituting buttermilk for milk in a drink is among the best methods to make use of up any leftovers. With its tart, tangy taste and sweetness, it really works nice in a fruit smoothie, and may even be loved by itself. In some instances, buttermilk can substitute for yogurt, akin to in a lassi, a refreshing Indian beverage made by mixing yogurt with water and infrequently fruit or spices for a creamy, smoothie-like drink. 

Buttermilk also can are available clutch in a cocktail. “It might simply exchange heavy cream in a cocktail for a lighter drink that has the distinctive tang of buttermilk,” says F&W senior drinks editor Prairie Rose. “Sub buttermilk for heavy cream to make a zippy Brandy Alexander or a Grasshopper with a little bit of a chew.”

Whisk buttermilk into whipped cream 

“I like including buttermilk to home made whipped cream for additional tang,” says F&W meals editor Paige Grandjean. Buttermilk’s tangy taste, which comes from the fermentation course of, balances the sweetness of whipped cream, as with this luxury double-chocolate whipped cream. It additionally thickens the combination, creating an irresistibly velvety, wealthy cream that’s excellent for spreading in between spongy cake layers, dolloping over buttery biscuits, or licking straight off a spoon. 

Use buttermilk to tenderize meat 

Like yogurt, buttermilk has a pure acidity that helps to tenderize leaner cuts of meat, leaving them succulent and juicy. Soaking rooster in buttermilk and spices earlier than dredging and frying it leaves you with seasoned, juicy fried rooster and a shatteringly crisp exterior. Rooster isn’t the one protein that advantages from a buttermilk tub — pork chops, lamb shoulder, or high spherical steak will grow to be fork-tender for those who marinate them in buttermilk. 

Together with tenderizing, buttermilk additionally helps floor meat keep moist. “Soaking bread in buttermilk and mashing it into the bottom meat was my nonna’s finest tip for probably the most tender meatballs,” says updates author Nick DeSimone.

Increase batters with buttermilk 

Including buttermilk to batters for muffins, biscuits, pancakes, or cornbread enhances richness and creates a young crumb with a fluffy texture. Its acidity additionally reacts with leavening brokers like baking soda or baking powder, serving to baked items to rise. With out buttermilk, an Irish soda bread received’t rise and a crimson velvet cake received’t obtain its signature texture. Take into account that you’ll be able to’t at all times substitute buttermilk for normal milk or vice versa, because the acidity creates a chemical response that impacts the ultimate texture.

Improve a dressing or sauce 

It’s tremendous straightforward to whip up a batch of tangy ranch dressing with leftover buttermilk — use as a dip for crudités or drizzle over a wedge salad. F&W government editor Karen Shimizu suggests utilizing it to counterpoint a store-bought pasta sauce. “I pour buttermilk into marinara, the place it helps to provide it vodka sauce vibes.”