Buttermilk is one of those pantry items that I buy for a specific recipe, then don't know what to do with the leftovers (and I think this is not uncommon). In my question about buttermilk in soda bread, the topic of alternate uses came up in the comments. I'd like to make a list of these uses. Here's what I have so far:

  • pancakes (instead of milk or yogourt)
  • quick breads, scones (instead of milk)
  • cakes
  • mashed potatoes (instead of milk)
  • low-fat muffins (replacement for oil)

(Note: This should be a community wiki item, rather than a question, but I'm not sure how to flag that.)

  • @Allison - I don't think this fits our culinary uses guidelines, which is what it would have to be tagged. Voted to close. You can try to edit to see if you can get it there, but buttermilk's a bit too common for that.
    – justkt
    Mar 18, 2011 at 17:51
  • 1
    @justkt - fair enough. For me it falls into the category of "Things which have a specific (or few) widely recognised uses which may have other uncommon uses." I associate buttermilk mostly with pancakes and muffins, but haven't used it for anything else (most of my list came from your comment in the other question).
    – Allison
    Mar 18, 2011 at 18:06
  • 25 uses is not a few. And that's just one website's list off google. Others may of course disagree, though!
    – justkt
    Mar 18, 2011 at 18:16
  • 2
    @yossarian - Thanks for raising this... I think it's a tricky subjective line. And for reference, looking at that list more closely, it's not really 25 things, in my opinion. A lot of the items I would group together (e.g. biscuits and scones are basically the same thing, as are various kinds of cakes). Also, another interesting use I'd add to a list is as a beverage when mixed with OJ, which is a traditional Dutch lunch drink.
    – Allison
    Mar 18, 2011 at 18:36
  • 3
    I realize this is closed, but I had an answer that's not a "list entry" but a more general solution. Since I also tend to purchase buttermilk for specific purposes, and get frustrated with 1/4 cups going to waste, I tend to stretch recipes to fit the amount of buttermilk I can buy. Add 1/7th to all the other ingredients, or just be happy adding a bit of extra buttermilk to the item. Makes slightly larger batches, slightly richer foods, and no wasted buttermilk.
    – Scivitri
    Mar 18, 2011 at 21:03


Browse other questions tagged or ask your own question.