Buttermilk isn’t just for fluffy yummy pancakes, crispy fried chicken or ranch salad dressing. This cultured dairy product can be used in a delicious array of sweet or savory dishes. The next time you have buttermilk leftover, don’t toss it or simply hold on until the family wants pancakes for breakfast again - instead, try one of these creative recipes featuring buttermilk.

What makes buttermilk special?

Buttermilk is a fermented dairy product with a distinctive - but delightful - sour flavor. In addition to being an invaluable ingredient in many recipes (to add moistness and flavor), buttermilk is also lower in fat and calories than regular milk and is a good source of potassium, vitamin B12 and calcium. Even better, buttermilk is easier to digest than whole milk.

Make your own buttermilk

If you don’t have buttermilk on hand, you can make your own. Simply add 1 tablespoon lemon juice or vinegar and 1-3/4 teaspoons cream of tartar to 1 cup of regular milk. Let mixture, also called sour milk, stand for 10 minutes before using. This method can also be used with soy milk or rice milk, if you are following a dairy-free diet.

Tasty ways to use buttermilk

You can use store-bought buttermilk or homemade buttermilk to reduce the fat and add moistness to many of your baked goods by substituting equal portions of buttermilk for oil or butter in cake or quick bread recipes. Make healthy mashed potatoes by using buttermilk instead of butter and cream or milk. Substitute buttermilk for regular milk or for part of the cream called for in chilled soup recipes. Make a sweet tart smoothie by using buttermilk instead of yogurt. Simply do a search for “buttermilk recipes” on the Internet for additional buttermilk recipe ideas.

Buttermilk recipes

Buttermilk Berry Flax Shake
Makes 2

A delicious wake-me-up, the sweet tart combination of buttermilk and berries will delightfully surprise your taste buds while the flax and agave delivers a dose of tasty nutrition.

Ingredients:
1 cup buttermilk
1 cup mixed berries
A few drops of almond extract
Handful of ice cubes
1 tablespoon ground flax
Agave nectar or honey to taste

Directions:
Place ingredients in a blender and puree until smooth. Serve in two tall chilled glasses.

Roasted Pepper Corn Chowder
Serves 6

Fresh corn and roasted peppers highlight this satisfying soup. Buttermilk not only lends thickness and tangy flavor, it also significantly cuts the fat and calories as compared to chowders made with heavy cream.

Ingredients:
6 cups fresh corn kernels (or frozen, thawed)
1 cup buttermilk
1/2 cup yogurt
1/3 cup chopped red onion
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Pinch of cayenne
Pinch of salt or more to taste
1 cup roasted red peppers, from a jar, chopped
1 ripe tomato, seeded, chopped
3 green onions, thinly sliced

Directions:
1. Place 4 cups corn kernels, buttermilk, yogurt, red onion, cumin and coriander in a blender and puree until smooth (or to your desired consistency). In a medium-sized bowl, toss together remaining corn kernels, cayenne, salt, peppers, tomato and green onions.

2. Mound vegetable mixture in the center of six serving bowls. Ladle soup around vegetables and serve. To serve warm, combine vegetables and buttermilk mixture in a large saucepan and heat, stirring, over medium heat until hot (do not boil) and serve.

Fettuccini Edamame
Serves 6

Full of flavor, this main-course meal is ideal for light summer cooking or as a side-dish for heartier winter fare. Edamame are fresh shelled soybeans that can be found in the refrigerator or freezer section of health food stores and supermarkets. Some stores carry edamame in the produce aisle.

Ingredients:
1/2 cup vegetable broth
1/4 teaspoon fine sea salt
2 cups edamame (fresh shelled soybeans), steamed or boiled until tender
1 cup buttermilk
8 ounces fettuccini, cooked al dente (tooth-tender but not mushy)
1 cup edamame
1/4 teaspoon fine sea salt
1 cup baby spinach leaves
1/2 cup fresh basil leaves
Ground black pepper to taste

Directions:
1. In a blender, puree vegetable broth, salt and steamed edamame until smooth. Set aside.

2. In a large saucepan or stockpot over moderate heat, stir together buttermilk, fettuccini, edamame, and salt. Bring to a simmer, then reduce heat to medium-low, cover, and cook until edamame are just tender, about 2 minutes.

3. Stir in edamame puree and spinach leaves, cover, and cook for 30 seconds or until spinach is just wilted, about 30 seconds. Remove from heat and stir in basil and season with pepper. Serve immediately.