3 Recipes for Leftover Buttermilk
Because it is present in a variety of rich comfort foods, buttermilk tends to suffer from guilt by association. Assumed to be laden with fat and calories, this misunderstood ingredient can actually be quite heart-healthy.
Buttermilk is available in low-fat varieties (in fact, in many parts of the country, low-fat buttermilk is all you can find).With less cholesterol than whole milk but with just as many nutrients, buttermilk is a good source of protein, calcium, riboflavin, and potassium. Plus, similar to other cultured dairy products, it is easier to digest than regular milk.
In the past, buttermilk was churned from cream; today it is made by adding a harmless bacteria to pasteurized milk. When the milk is heated, the bacteria converts lactose (milk sugar) to lactic acid. It is this acid that gives buttermilk its characteristic tangy taste and velvety consistency.
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Beyond Biscuits
Most of us have used buttermilk in a specific recipe, only to leave the rest of the carton unused in the refrigerator. But buttermilk is as versatile as many of its cousins in the dairy case. Instead of yogurt, try blending buttermilk into fruit smoothies. Or use buttermilk in place of heavy cream to enrich dressings, sauces, and soups, as in our elegant pureed squash soup.
Buttermilk also makes an ideal marinade for lean meats, particularly chicken and fish, since the lactic acid has a tenderizing effect on proteins. Our baked chicken stays tender and juicy after just an hour of marinating, without any additional fat.
Even pancakes are better — and better for you — when made with buttermilk instead of whole milk. Lower in fat, they are fluffier, too, since the lactic acid reacts with the baking soda in the batter, causing it to rise the way yeast would. So why not whip up a batch? Once you try some of these recipes, you’ll appreciate buttermilk anew — for its guilt-free, old-fashioned flavor.
Do You Know?
Originally, buttermilk was the thin liquid that remained when fresh cream was churned to make butter— and that’s how it got its name.
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Buttermilk Banana Smoothies
Sweetened with dried dates and a touch of honey, a banana smoothie makes a quick, nutritious breakfast.
1 cup low-fat buttermilk
2 ripe bananas, cut into 2-inch-thick rounds
11 dried pitted dates
1 teaspoon honey
Pinch of salt
1 cup ice
1. Blend all ingredients in a blender on high speed until mixture is smooth and ice is finely ground. Pour into two glasses.
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Whole Wheat Buttermilk Pancakes
Fiber-rich whole wheat pancakes are ideal for more leisurely mornings.
Vegetable-oil cooking spray
For The Flour Mixture
1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup toasted wheat germ
1 tablespoon packed light-brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
For The Buttermilk Mixture
3 tablespoons unsalted butter, melted
2 3/4 cups low-fat buttermilk
2 large eggs, lightly beaten
For The Garnish
Pure maple syrup, for serving (optional)
Raspberries, for serving (optional)
1. Preheat oven to 200 degrees. Whisk together flours, wheat germ, sugar, baking powder, baking soda, and salt in a medium bowl; set aside.
2. Heat a griddle or seasoned cast-iron skillet over medium heat. Stir together melted butter, buttermilk, and eggs in a medium bowl. Stir the flour mixture into the buttermilk mixture until just combined (batter will be slightly lumpy).
3. Generously coat griddle with cooking spray. Working in batches, pour 1/4 cup batter for each pancake onto griddle. Cook until surface is bubbling and edges are slightly dry, 3 to 4 minutes. Turn pancakes; cook until undersides are golden brown, 3 to 4 minutes more. Transfer to a baking sheet, and keep warm in oven. Divide pancakes among four plates. Serve with syrup and berries, if desired.
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Buttermilk Squash Soup
Buttermilk gives our squash soup a pleasant tartness, which complements the sweetness of the squash.
2 tablespoons unsalted butter
1 medium onion, coarsely chopped
3 garlic cloves, minced
2 pounds yellow summer squash, cut into 1/2-inch-thick rounds
1 russet potato (about 3/4 pound), peeled and cut into 1/2-inch cubes
3 1/2 cups homemade or low-sodium store-bought chicken stock, skimmed of fat
1/2 cup low-fat buttermilk
Fresh chives, finely chopped, for garnish
1. Preheat oven to 350 degrees. Tear bread into 1/2-inch pieces (to measure about 1 cup). Transfer to a medium bowl; drizzle with oil. Season with salt and pepper; toss. Transfer to a rimmed baking sheet; toast bread in oven until crisp and golden brown, about 13 minutes. Let cool.
2. Melt butter in a large saucepan over medium heat. Add onion, garlic, squash, and potato; cook, stirring often, until vegetables begin to soften, about 5 minutes. Add 3 cups stock; bring to a boil. Reduce heat; simmer, stirring occasionally, until potato is tender, 20 to 25 minutes.
3. Let cool slightly. Carefully ladle soup into a blender (work in batches to avoid filling blender more than halfway); puree until smooth. Pour through a fine sieve into a clean large saucepan.
4. Place pan over medium-low heat. Stir in remaining 1/2 cup stock; while stirring, slowly pour in buttermilk. Heat until warm, about 5 minutes. Divide soup and reserved croutons among bowls, and garnish with chives.
More from Martha Stewart:
Quick, One-Pot Meal Ideas To Feed the Whole Family
Delicious Desserts in 15 Minutes or Less
Are you on a buttermilk kick too? If so, you must try this recipe for apple-buttermilk pancakes.
