16 Ways To Use Leftover Buttermilk

Buttermilk is a type of milk that is made by culturing fresh cow's milk. Adding a bacterial culture causes the milk to ferment and thicken, giving it a tangy flavor. Traditionally, this milk was made from the by-product of churning butter. The cultured milk would separate into butter and whey, and that whey came to be called "buttermilk." Today, butter is no longer made with cultured cream so buttermilk is made separately by adding a specific type of bacteria to pasteurized milk.

The creamy, tangy addition tends to be one of those ingredients that requires a special trip to the store, and it never fails that you go to whip up a batch of buttermilk pancakes or biscuits and end up with some leftovers. Since buttermilk typically has an expiration date of about two weeks in the refrigerator, it becomes a common conundrum for the home baker. How to use up those leftovers? The good news is there are plenty of ways to take advantage of that extra buttermilk.  

Buttermilk is a common ingredient in dip recipes of all kinds because it adds a tangy flavor and slightly thick consistency. To make a great dip with buttermilk, simply combine buttermilk with other ingredients, such as herbs, spices, vegetables, or cheese, and mix well. You can then serve the dip immediately, or chill it in the refrigerator for a few hours to allow the flavors to develop. Some examples of dips that can be made with buttermilk include blue cheese dip and onion dip. A buttermilk ranch dressing is the perfect pairing for your crudité.  

Consider swapping in buttermilk if a dip includes some type of milk or cream. In most cases, the dairy addition called for in the recipe can be freely substituted with buttermilk. All dips need something thick to keep the consistency right for dipping, so when in doubt, just add a little at a time and go from there.

Many people find themselves with leftover buttermilk from some kind of baking, so it comes as no surprise that one solution to using up the remaining buttermilk from these recipes would be, you guessed it, more baking. There is a whole wide world of baking recipes that call for buttermilk in all kinds of various amounts, from buttermilk cornbread to blackberry buttermilk bundt cake to a zesty lemon buttermilk pound cake. The amount of leftover buttermilk you need to use up will ultimately determine which recipe will work best for you.

The best part about using leftover buttermilk in baked goods is that those items can then be frozen for several months until you are ready to serve. This way, if you don't have an immediate need for the cake or other baked good, you can always keep it in the freezer and ready to thaw for that uninvited guest or unexpected party.

One of the better uses for a small amount of leftover buttermilk (like a couple of tablespoons) is in a glaze. A standard issue glaze is made mostly of powdered sugar, along with a small amount of melted butter or milk. The liquid component can be substituted with just a small splash of buttermilk. If it ends up too runny, simply add more powdered sugar until it's the consistency you are looking to achieve.

This type of glaze often shows up on old-fashioned donuts or sweet and buttery pound cakes. It can also be quite tasty on cookies, scones, muffins, or any number of other baked goods. Ultimately, this use for buttermilk will depend on your schedule since not everyone will have the time to whip up a whole batch of some baked good just to use up a few tablespoons of buttermilk. However, if you already have plans for some baking, it could be a good option.

Perhaps one of the most surprising ways to use up leftover buttermilk is in a soup. Buttermilk can be used in soups similar to as you would in yogurt, simply adding a slight tangy flavor, or as the main ingredient, like this Danish buttermilk soup. In most cases, buttermilk works best in chilled soups, like watercress or vichyssoise. For these types of recipes, it's best to start small when adding in buttermilk. Remember the old culinary rule: It's always easier to put more of something in than it is to take it back out.

For hot soups, adding buttermilk can be even easier. Most hot soups will benefit from a little tart and tangy creaminess, so a small drizzle of buttermilk as a garnish can be a great way to use up a tiny amount of buttermilk. Most soups will only need about a tablespoon to get the flavor of the buttermilk, though more often won't hurt.

After making a big batch of whatever baked good your buttermilk was initially intended for, even the most energetic bakers may find themselves a little fatigued. Making yet another thing is sometimes just not in the cards, which is probably why so much leftover buttermilk probably ends up in the trash. For a super-simple use for buttermilk that requires no recipe, try just adding it to a batch of mashed potatoes. Just like adding sour cream to mashed spuds, the tartness from cultured dairy is the perfect thing to liven up a big bowl of potatoes laden with rich butter.

Adding a little buttermilk to mashed potatoes couldn't be easier. Simply add a splash and then taste. Not tasting it enough? Add some more. The total amount used will depend on the amount of potatoes and other ingredients, but even a small splash will add a quick boost of flavor.

One of the most common ways buttermilk gets used as an ingredient is for buttermilk fried chicken, though the amount you need for that recipe is likely more than you might have on hand leftover from something else. The buttermilk adds acidity to the chicken and helps to tenderize it, as well as acting as a vehicle for spices and salt, which make their way into the chicken via osmosis. Even if you only have a bit of leftover buttermilk, you can still include it as an ingredient in a marinade for smaller batches of grilled or roasted chicken tenders or thighs.

There's not really an exact amount necessary for a buttermilk marinade. You can start with simply adding a few tablespoons to an existing marinade recipe that you already like. Just keep in mind the existing amount of acidity from citrus or vinegar that may be in the recipe before adding, as buttermilk will bring its own kick.

Quiche is the MVP at most brunches. A delicious combination between frittata and savory pie, a quiche features a mixture made with eggs, milk, cream, and cheese poured into a flaky pie crust and baked until golden brown on top. Quiche can also be filled with all kinds of breakfast meats, like ham or bacon, as well as tasty vegetables like melted leeks, sauteed spinach, or even fresh herbs.

All these rich ingredients can use something acidic to balance the flavor. Enter buttermilk, a great addition to any quiche. Even if you only have a few tablespoons, substituting some of the milk or cream for a little buttermilk can enhance the flavor of the whole dish and bring out the flavors of the cheese and other ingredients. Using more than about a cup might mess with the texture, so stick to small amounts when substituting.

While there are many uses for leftover buttermilk, one way to buy yourself some time is to freeze it. According to the USDA, buttermilk will keep in the refrigerator for two weeks, and can be frozen for up to three months. The best way to freeze buttermilk is in ice cubes or in pre-portioned plastic bags with a label designating the amount inside. That way, when you need to grab some, you know exactly how much you are thawing. 

When the buttermilk is frozen, you can remove it from the container and store it in a larger plastic bag or container to save space in your freezer. When you are ready to use the frozen buttermilk, thaw it in the refrigerator and give it a good stir before using it in your recipe. Keep in mind that frozen buttermilk may have a slightly thicker consistency and a more pronounced tangy flavor than fresh buttermilk, so you may need to adjust your recipe accordingly.