Expired Buttermilk
PennyJane
10 years ago
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rob333 (zone 7b)
10 years agoUser
10 years agoRelated Discussions
Old buttermilk - Can I use it?
Comments (16)Annie, I know that's true, and I will suggest it. I have to confess something though, which makes me feel bad. I don't know if it makes me feel bad about myself, or just makes me sad for myself. The reason I hadn't seen my friend since January is because I feel like I had to be the one to make all the effort. DH and I just decided to quit inviting people over, because our invitations are rarely reciprocated. Frankly, I felt it was wearing me out, so I just decided to quit. It's a lot of work to have people here! It seems people always want to come here, but I never get invited anywhere...I'm tired of hosting. I haven't had much of a social life lately, because no one I know seems to want to make any effort besides me! I know this a different circumstance, however, I would like a little bit of energy to come back my way. Tomorrow is another day....See MoreGeneral Questions about Milk.....
Comments (13)Like LindaC, I use skim milk in nearly everything except ice cream and cream soup. I even use it in cream soup sometimes, but it is less "creamy". That's fine with me, I don't like the greasy "mouth feel" that I get with a whole lot of cream and butter. Ice cream freezes too hard if I use skim milk, even made with eggs, so that's an exception. Muffins, cakes, bread, pancakes, whatever, I use skim milk because that's what I have and I haven't noticed a difference. I've even used it in scones, but there is a difference, they aren't quite as rich but still good. Oh, and ganache? That needs cream. (grin) It just does. Annie...See MoreButtermilk recipes? Not pancakes or biscuits.
Comments (22)Homemade yogurt and buttermilk always reside in my fridge, in a Kumbaya existence. Neither go to waste---or waist---except for Blueberry Buttermilk Ice Cream. Note: This is my adaptation of a recipe shared here. I substituted full-fat buttermilk for the whole milk. Plus, I added 2 cups of fresh blueberries. Blueberry Buttermilk Ice Cream 2 cups fresh blueberries 1 cup granulated sugar 1 Tablespoon finely grated lemon zest 1/4 cup fresh lemon juice 1/8 teaspoon salt 1 cup heavy cream 1 cup full-fat buttermilk In a large saucepan, combine blueberries, sugar, lemon zest and lemon juice. Bring to a boil, then reduce heat to a simmer. Cook until blueberries break down and sugar is dissolved. Allow blueberry mixture to cool slightly, about 10 minutes. Purée mixture in a high-powered blender, or in a food processor, until smooth (if a FP is used, the mixture should be strained). Set aside to cool completely. Add heavy cream and buttermilk to cooled berry mixture (still in the blender), and whirl to combine. Transfer contents to a large bowl. Cover and refrigerate 8 hours, or overnight. Freeze in ice cream maker according to manufacture's directions. Here is the original recipe Sol...See MoreWhat would you do with leftover buttermilk?
Comments (39)If my dad were here, alive and nearby I'd just give it to him to drink. He loved it. I can't imagine drinking it, although, I do now like Greek yogurt and bleu cheese where when I was younger I didn't. I ended up making Zalco's summer cake. Thank you for the recipe! I did cut down on the sugar a little bit. My exchange student ate two huge pieces of it, which is good because no way could I finish it all off myself. He leaves in two days so I'm taking a couple slices to my daughter tomorrow. I'll probably freeze the rest of the buttermilk to make something else later, like some fried chicken wings. Thanks for all the suggestions....See Morecloudy_christine
10 years agoOlychick
10 years agoannie1992
10 years agobreezygirl
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10 years agoRusty
10 years agosleevendog (5a NY 6aNYC NL CA)
10 years agorob333 (zone 7b)
10 years agoEddie_T
9 years agoJasdip
9 years agolpinkmountain
9 years agoEddie_T
9 years ago
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