When I made butter not long ago, I was left with a quart of buttermilk and I was looking around for ways to use it up.
The buttermilk you get from making butter is a lot different from the buttermilk you purchase at the store. Store bought buttermilk is usually cultured so it has that tangy sort of smell to it and has a much thicker texture to it.
The buttermilk that is leftover from making butter is a lot smoother, creamier, and has a soft sweet butter tast to it. It’s not tangy at all and is in fact, very pleasant.
I was excited to cook with it! Take a look at all that I made!
Buttermilk French Toast
Buttermilk Potato and Parsnip Mash
You can do a lot with a quart of buttermilk! Recipes coming soon!