What can I do with 300ml of buttermilk?

(25 Posts)
RoseberryTopping Fri 16-May-14 11:45:20

I've got some sat in the fridge that needs using but not really sure what it's good for. Ideally I'd like to bake something that can be frozen as I'm trying to stock up the freezer for when I've had my baby!

Canus Fri 16-May-14 11:46:29

I only ever use it for soda bread, so not very inspiring I'm afraid!

Gileswithachainsaw Fri 16-May-14 11:46:31

Scones?

PlinkyPlonker Fri 16-May-14 11:48:10

Delia scones use buttermilk

BikeRunSki Fri 16-May-14 11:51:55

Yep. Scones.

WhateverHappenedToJasonStyles Fri 16-May-14 11:52:50

Scones or soda bread - you can freeze scones. I've not frozen soda bread except in breadcrumbs - makes a fantastic bread sauce later.

Tobagostreet Fri 16-May-14 11:54:26

Moist Chocolate cake!

NormaDesmond Fri 16-May-14 11:55:20

Muffins

C4ro Fri 16-May-14 12:02:24

Makes nice pancakes.

CalamitouslyWrong Fri 16-May-14 12:03:18

I'd make pancakes.

Koothrapanties Fri 16-May-14 12:03:52

I was going to say pancakes too.

schilke Fri 16-May-14 12:07:52

Scones. They always taste lovely with buttermilk.

RoseberryTopping Fri 16-May-14 19:37:20

Oh dear, I can't choose between scones and pancakes now!

CMOTDibbler Fri 16-May-14 19:39:19

I use buttermilk for gorgeously light choc cake

RoseberryTopping Fri 16-May-14 19:49:29

Mmm, do you have a recipe?

I've made a nice buttermilk cake. I have a feeling it was Nigella recipe.

SunnyRandall Fri 16-May-14 19:54:45

Nigella's buttermilk birthday cake is really lovely.

250g plain flour
1+1/2 tsp baking powder
1/2 tsp bicarb
1/4 tsp salt
200ml buttermilk
1+1/2 tsp vanilla extract
125g unsalted butter
200g caster sugar
3 large eggs

Sift flour, baking powder, bicarb and salt together.
Stir vanilla into buttermilk in a jug.
Cream butter and sugar, then add eggs 1 by 1.
Add flour mix and buttermilk, alternating.

Bake for 40mins at Gas 4/ 180C

Scones, they freeze very well. Just stick them in the oven for ten mins or so from frozen.

CMOTDibbler Fri 16-May-14 20:28:14

Martha Stewart choc cake

CMOTDibbler Fri 16-May-14 20:29:29

Sorry, had two recipes of Pintrest this one is the same but with metric measurements

ForeskinHyena Fri 16-May-14 20:42:12

Nigella uses it a lot, she did a buttermilk chicken recipe served with lovely coleslaw using more buttermilk (I usually substitute yoghurt) and I'd agree with the pancakes and scones idea for freezing if you have some left.

suchpickles Fri 16-May-14 20:44:48

Would definitely use for soda bread. The recipe I use makes two loaves and I do freeze one, comes out fine defrosted.

Purpletoes Fri 16-May-14 20:50:44

Edd kimbers chocolate cake. Divine!

The sponges will freeze so just defrost and ice as needed.

Serves 12–16

110g unsalted butter, at room temperature, plus extra for greasing
110g plain chocolate (at least 60-70% cocoa solids)
280ml boiling water
3 tbsp cocoa powder
140ml buttermilk
280g plain flour
2 tsp bicarbonate of soda
½ tsp salt
340g soft brown sugar
2 tsp vanilla extract
3 eggs, lightly beaten
For the ganache

225g butter
285g plain chocolate (at least 60–70% cocoa solids)
2 tbsp golden syrup
240ml double cream
Preheat the oven to 180C/160C fan/gas 4. Grease and line three 20cm round cake tins with baking parchment, then grease the parchment too.
Melt the chocolate in a microwave or a heatproof bowl over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Set aside to cool slightly. In a medium bowl, whisk the water and cocoa powder together, then whisk in the buttermilk and set aside.
Sift the flour, bicarbonate of soda and salt together into a medium bowl. In a separate bowl use an electric hand mixer beat the butter, sugar and vanilla together until light and fluffy, about 5 minutes. Beat in the eggs, a little at a time, beating until fully combined. With the mixer on low pour the cooled chocolate down the side of the bowl and, once fully combined, add a third of the flour mixture followed by half the buttermilk mixture. Repeat and then add the final third of flour mixture. Divide equally among the three prepared tins and bake for 25–30 minutes or until a cocktail stick inserted into the centre comes out clean. Cool in the tins for 10 minutes before inverting onto wire racks to cool completely.
To make the ganache, melt the butter, chocolate and golden syrup in the microwave or a heatproof bowl over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Once melted and smooth, add the cream and mix to combine. Remove from the heat and allow to set until spreadable, about 15–20 minutes. If the ganache is not setting at room temperature you can refrigerate, but watch carefully that it stays spreadable. To assemble the cake, put the first layer of cake on a serving plate or cake board. Spread a layer of ganache over the top of the cake and put the second cake layer on top, then repeat. Put the final layer of cake on top and spread the remaining ganache over the top and sides of the cake. Decorate with anything you fancy.

Or scones or soda bread both will freeze. gringrin

Bran Muffins! They can be useful when you've had a baby too!

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