[food] making good use of buttermilk

[kaberett]

Because now I have a culture, and that means I do actually gotta refresh it periodically, and that means I gotta use it.

I've been making a lot of scones. I've got a small mountain of celeriac in the fridge, so celeriac mash is on the to-eat-at-some-point-soon list. I'm aware of the various pancake options.

I've gone back through the smitten kitchen archives; I'd forgotten the existence of the raspberry buttermilk cake but I love it so I'm definitely going to be making variants on that... in the near-ish future... possibly actually using soft fruit from the allotment...? ... and had not previously tried the lemon cake, the pear and hazelnut muffins (even though they're obviously my kind of thing), the blue sky bran muffins (though I've been intending to ever since Deb first posted them, which is apparently five years at this point, good grief), and, of course, variants on cobbler (the freezer currently contains a non-trivial amount of rhubarb/apple/pear compote that I should probably bake up).

A would, of course, be delighted by the appearance of soda bread, and I may yet give that a go (I've opened up the baking book to the relevant recipe & everything). Corn bread is also an option, though I'm not currently in a particularly chilli-ish mood. (Though I suppose we do have a portion of it in the freezer that could stand to be used.)

Any other suggestions?

Comments

[serene]

Ricotta takes a cup of buttermilk or so, and I like homemade a little more than store-bought (not enough more to make it often, but I don't have buttermilk to use up). I like drinking the stuff, but I also have used it as the liquid in regular white bread: 350g buttermilk or combination water and buttermilk, 500g flour, 30-60g sugar, 9g salt, 7g yeast.