Type what you have

Ingredients

• ✓ buttermilk
• heavy cream

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C). Line a colander with cheese cloth and place over a large pot in the sink.
2. 2 Gently mix buttermilk and cream together in a 2-quart ceramic casserole dish.
3. 3 Cook in the preheated oven for 2 hours and 15 minutes.
4. 4 Pour buttermilk mixture into the prepared colander; drain for 45 to 60 minutes. Transfer drained cheese to a bowl and beat with an electric hand mixer until smooth and creamy. Store in the refrigerator.

By FrankW

Ingredients

• ✓ buttermilk
• milk

Instructions

1. 1 Bring milk to a simmer in a saucepan; remove from heat and cool to room temperature.
2. 2 Whisk buttermilk into milk; let sit at room temperature, 8 hours to overnight. Strain mixture through cheesecloth over a bowl in the refrigerator, 8 hours to overnight.

By Darin R Molnar

Ingredients

• ✓ buttermilk
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) until thickened, about 24 hours.
3. 3 Stir mixture, then screw on the lid.
4. 4 Refrigerate for 24 hours before using.

By John Mitzewich

Ingredients

• ✓ buttermilk
• milk
• heavy cream
• salt
• cheesecloth

Instructions

1. 1 Line a large colander or sieve with 4 layers of cheesecloth. Set aside.
2. 2 Heat milk, buttermilk, heavy cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 190 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.
3. 3 Using a slotted spoon, ladle approximately 1/4 of the curds into the cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds, cheesecloth, and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl, and let drain for 2 hours.
4. 4 Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. In the morning, cut zip ties, and transfer cheese to an airtight container.

By Orcashottie

Ingredients

• ✓ buttermilk
• plain nonfat greek yogurt
• sour cream
• parsley
• dill weed
• onion powder
• garlic powder
• salt
• black pepper

Instructions

1. 1 Whisk Greek yogurt, buttermilk, sour cream, parsley, dill, onion powder, garlic powder, salt, and black pepper together in a bowl; cover the bowl with plastic wrap. Refrigerate so flavors blend, about 30 minutes.

By The Jazz Chef

Ingredients

• ✓ buttermilk
• blue cheese
• sour cream
• mayonnaise
• white wine vinegar
• sugar
• garlic powder
• salt
• black pepper

Instructions

1. 1 Mash blue cheese and buttermilk together in a small bowl with a fork until mixture resembles large-curd cottage cheese.
2. 2 Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.
3. 3 Enjoy!

By LUCKYME9

Ingredients

• ✓ buttermilk
• mayonnaise
• onion
• vegetable oil
• egg
• sour cream
• parsley
• garlic powder
• black pepper
• kosher salt

Instructions

1. 1 Whisk mayonnaise, buttermilk, onion, vegetable oil, eggs, sour cream, parsley, garlic powder, pepper, and salt together in a bowl until the dressing is creamy, about 30 seconds. Store dressing in a 1-quart jar in the refrigerator for up to 1 week. Shake before serving.

By gbrlbll

Ingredients

• ✓ buttermilk
• mayonnaise
• sour cream
• green onion
• garlic
• worcestershire sauce
• garlic powder
• salt
• black pepper
• roquefort cheese

Instructions

1. 1 Mix mayonnaise, sour cream, buttermilk, green onions, garlic, Worcestershire sauce, and garlic powder together in a large bowl; season with salt and black pepper. Fold cheese into the mayonnaise mixture.

By Yomama

Ingredients

• ✓ buttermilk
• mayonnaise
• sour cream
• garlic
• black pepper
• mustard
• salt
• white sugar
• cayenne pepper
• worcestershire sauce
• blue cheese

Instructions

1. 1 Place mayonnaise, sour cream, and buttermilk in a bowl. Add garlic, black pepper, dry mustard, salt, sugar, cayenne, and Worcestershire sauce. Whisk together thoroughly.
2. 2 Mix grated blue cheese into the cream base a little at a time to ensure it is evenly incorporated and doesn't clump.
3. 3 Cover the bowl with plastic wrap and refrigerate for at least 3 hours (preferably overnight) to consolidate the flavors.

By John Mitzewich

Ingredients

• ✓ buttermilk
• all-purpose flour
• salt
• baking soda

Instructions

1. 1 Preheat a heavy based flat griddle or skillet on medium to low heat.
2. 2 Place flour and salt in a bowl and sift in baking soda; make a well in the center, and pour in the buttermilk.
3. 3 Work quickly to mix into a wet dough; knead very lightly on a well floured surface. Form into a flattened circle, about 1/2 inch thick and cut into quarters with a floured knife. The dough will be quite sticky.
4. 4 Sprinkle a little flour over the base of the hot pan and cook the farls for 6 to 8 minutes on each side or until golden brown.

By Ita

Ingredients

• ✓ buttermilk
• all-purpose flour
• salt
• baking soda

Instructions

1. 1 Heat a heavy skillet, griddle, or cast-iron frying pan over medium-low heat.
2. 2 Stir the flour and salt together in a bowl, and sift in the baking soda. Make a well in the center of the flour mixture, and pour in the buttermilk. Stir the mixture quickly together into a dough, and turn out onto a floured work surface. Knead the dough a few times, just until it comes together. Gently form the dough into a flattened, round cake about 1/2 inch thick, and cut the round into quarters with a floured knife.
3. 3 Sprinkle a little bit of flour into the bottom of the hot skillet, and cook the wedges 6 to 8 minutes per side, until golden brown.

By barry

Ingredients

• ✓ buttermilk
• raisin
• currant
• all-purpose flour
• sugar
• salt
• baking soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cast iron skillet.
2. 2 Pour hot water over raisins and currants in a bowl and let soak. Whisk flour, sugar, salt, and baking soda in a separate bowl until well combined; whisk in buttermilk.
3. 3 Drain raisins and currants and pat dry with paper towels; fold into dough. Turn dough out onto a floured work surface and knead gently until it holds its shape; if dough is too sticky, knead in more flour. Form into a round and place into prepared cast iron skillet. Use a sharp knife to cut a cross into the top of the loaf.
4. 4 Bake in the preheated oven until golden brown and a slender knife inserted into the loaf comes out clean, about 1 hour.

By Dorothy

Ingredients

• ✓ buttermilk
• egg
• beet
• cucumber
• dill
• chive

Instructions

1. 1 Place eggs into a saucepan in a single layer and cover with water by 1 inch. Cover the saucepan and bring to a boil. Remove from the heat and let eggs stand in hot water for 15 minutes. Drain, then run under cold water to cool.
2. 2 Peel and chop eggs; place into a large bowl. Add buttermilk, beets, cucumber, dill, and chives; stir gently to combine. Chill in the refrigerator for 24 hours before serving.

By George Doyle Gamber

Ingredients

• ✓ buttermilk
• flour
• salt
• baking soda
• egg

Instructions

1. 1 Sift together flour, salt, and baking soda in a large bowl. Add buttermilk and egg yolks; stir until batter is smooth.
2. 2 Whip egg whites in a separate large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: egg whites will form soft mounds rather than a sharp peak. Fold whipped egg whites into batter until incorporated.
3. 3 Place an Aebleskiver pan over medium heat; grease each cup with cooking spray. Pour batter into each prepared cup to about 2/3 full. Cook until golden brown on each side, using a toothpick to flip, 1 to 2 minutes per side.

By Laura

Ingredients

• ✓ buttermilk
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• butter
• egg
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix flour, sugar, baking powder, baking soda, and salt together in a bowl. Add buttermilk, butter, and eggs. Knead together with your hands or use an electric mixer; add raisins. Split dough in half and form into 2 loaves. Place on the prepared baking sheet.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 45 minutes.

By j1972optonlinenet

Ingredients

• ✓ buttermilk
• all-purpose flour
• baking soda
• sugar
• salt
• shortening
• lard
• corn syrup

Instructions

1. 1 In a large bowl, whisk together the flour, baking soda, sugar, and salt. Cut in the shortening with a fork, pastry blender, or by pinching between your fingers. Make a well in the center, and pour in the corn syrup and buttermilk. Stir with a sturdy spoon to form a soft dough. Divide the dough in half, and pat out into 3/4 inch thick circles on a floured surface. Cut each circle into 6 wedges.
2. 2 Heat a griddle over medium heat, and grease lightly with cooking spray or oil. Cook scones on each side, then stand them on edge, and cook all three edges. Cool on a wire rack.

By LAURSAVVY

Ingredients

• ✓ buttermilk
• self-rising flour
• baking soda
• butter
• cheddar cheese
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk together self-rising flour and baking soda in a large bowl. Add cold butter and cut it into flour with a pastry blender until mixture resembles coarse crumbs, 5 to 7 minutes. Make a well in the center of flour mixture and pour in buttermilk. Stir with a fork just until mixture starts to come together to form a shaggy dough.
3. 3 Transfer dough to a floured work surface. Press into a roughly shaped rectangle. Fold into thirds using a bench scraper. Press again into a rectangle, flouring the surface if dough seems sticky. Roll dough with a rolling pin to 1/2-inch thickness.
4. 4 Sprinkle dough with 1/4 cup cheese and 1/8 cup green onions. Fold dough into thirds. Dust with flour, if necessary, and roll out again to about 1/2-inch thickness. Top with remaining 1/4 cup cheese and 1/8 cup green onions. Fold into thirds and roll out again to about 1/2-inch thickness. Use a 2- or 3-inch round cutter to cut out 12 biscuits.
5. 5 Transfer biscuits to the prepared baking sheet. Brush lightly with buttermilk. Sprinkle the tops with about 1 teaspoon cheese.
6. 6 Bake in the preheated oven until cooked through and golden brown, about 20 minutes. Transfer to a wire rack to cool.

By John Mitzewich

Ingredients

• ✓ buttermilk
• beet
• cucumber
• green onion
• dill
• white vinegar
• salt

Instructions

1. 1 Combine buttermilk, beets and liquid, cucumber, green onions, dill, vinegar, and salt in a bowl. Cover the bowl; refrigerate 2 hours to overnight for best flavor. Serve cold.

By Nina Capaccio

Ingredients

• ✓ buttermilk
• all-purpose flour
• sugar
• raisin
• caraway seed
• baking powder
• baking soda
• salt
• egg
• milk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a heavy pan.
2. 2 Mix flour, sugar, raisins, caraway seeds, baking powder, baking soda, and salt in a large bowl. Add eggs, buttermilk, and milk to the flour mixture; stir until evenly incorporated. Transfer dough to the prepared pan.
3. 3 Bake in preheated oven until when the bread is tapped on top it sounds hollow, about 75 minutes.

By garnet62

Ingredients

• ✓ buttermilk
• whole wheat flour
• bread flour
• rolled oat
• baking soda
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets.
2. 2 Mix whole wheat flour, bread flour, rolled oats, baking soda, and salt together in a large bowl. Gently mix in buttermilk until a soft dough is formed; knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an "X" and place on the prepared baking sheets.
3. 3 Bake in the preheated oven until golden brown and the loaves sound hollow when tapped on the bottom, about 30 to 45 minutes.

By Andrea Doyle

Ingredients

• ✓ buttermilk
• flour
• salt
• baking soda
• egg
• butter

Instructions

1. 1 Preheat and lightly grease a large skillet or electric griddle.
2. 2 Mix flour, salt, and baking soda together in a bowl. Add egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
3. 3 Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly browned on each side, 1 to 2 minutes per side.

By Allrecipes Member

Ingredients

• ✓ buttermilk
• rolled oat
• molasses
• whole wheat flour
• all-purpose flour
• salt
• baking soda
• cream of tartar

Instructions

1. 1 Mix rolled oats, buttermilk, and molasses in a large bowl until thoroughly combined.
2. 2 Whisk together whole wheat flour, all-purpose flour, salt, baking soda, and cream of tartar until combined; pour flour mixture into buttermilk mixture and stir just until moistened.
3. 3 Turn dough out onto a lightly-floured work surface and knead 3 or 4 times until dough holds its shape.
4. 4 Cut dough in half; pat each half into a 6-inch round loaf.
5. 5 Use a sharp knife to deeply score each loaf in quarters, cutting 1-inch deep.
6. 6 Wrap each loaf in plastic wrap and allow to stand at least 12 hours at room temperature to ferment. (Loaves can be refrigerated up to 2 more days after this, if desired.)
7. 7 Preheat oven to 400 degrees F (200 degrees C).
8. 8 Place loaves on an ungreased baking sheet.
9. 9 Bake loaves for 15 minutes and reduce heat to 350 degrees F (175 degrees C). Continue to bake until loaves are browned and make a hollow sound when tapped on the bottom, about 20 more minutes.
10. 10 Allow breads to cool for 10 minutes before slicing. To serve, slice loaves 3/4-inch thick all across the loaf, then cut slices in half.

By Dana Kee

Ingredients

• ✓ buttermilk
• all-purpose flour
• baking soda
• white sugar
• raisin
• egg
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a cast iron skillet.
2. 2 In a medium bowl, mix together the flour, baking soda and sugar. Toss the raisins with the flour mixture until coated. Make a well in the center and add the egg, buttermilk, and melted margarine. Stir until all of the dry ingredients are absorbed. Turn the dough out onto a floured surface and knead for a few quick turns just to even out the dough. Handle the dough as little as possible. Pat into a flat circle, and place into the prepared pan.
3. 3 Bake the bread for 40 to 45 minutes in the preheated oven, or until the edges are golden.

By Nancy

Ingredients

• ✓ buttermilk
• all-purpose flour
• white sugar
• baking soda
• salt
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Sift together flour, sugar, baking soda, and salt into a large bowl. Rub in butter until mixture appears sandy. Stir in buttermilk, a little at a time, until dough holds together.
3. 3 Transfer dough to a lightly floured surface and roll out to a 1/8-inch thickness. Cut into 4-inch squares; cut each square diagonally into triangles, then prick with a fork. Place on ungreased cookie sheets.
4. 4 Bake in the preheated oven until dry and lightly browned, about 10 minutes.

By twistedsister

Ingredients

• ✓ buttermilk
• potato
• all-purpose flour
• water
• salt
• mozzarella cheese
• butter

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Combine flour, buttermilk, water, and 1 teaspoon salt in a bowl. Whisk with a fork; when the dough thickens, start kneading by hand. Knead for at least 10 minutes, applying all of your strength so you will have to put less effort into rolling. Cover dough and let rest at least 30 minutes.
3. 3 Peel and mash the boiled potatoes in a bowl. Add mozzarella cheese and combine well. Add salt to taste if the mixture is too bland. Divide filling into 12 balls; place on a plate or baking sheet and cover.
4. 4 Divide dough into 12 balls; these will be smaller than the filling balls. Place on a plate or baking sheet and cover.
5. 5 Stretch 1 piece of dough into a small, flat circle. Place a filling ball in the center; pull up the edges of the dough and secure to have a ball encased in dough. Repeat with remaining dough and filling.
6. 6 Heat a heavy-bottomed frying pan over medium heat; use no oil or grease. Place melted butter in a bowl nearby. Sprinkle a work surface with a generous amount of flour. Carefully and gently start to roll out a ball; the dough will be hard to work at first. Be careful not to press too hard with the rolling pin to avoid rips; roll into a circle about 1/4-inch thick.
7. 7 Place hychin into the hot pan. Fry until golden-brown spots appear, about 2 minutes. Pierce with a knife to deflate, if necessary. Turn over and cook on the other side, about 2 minutes more. Brush generously with butter and transfer to a plate. Repeat with remaining balls and stack cooked hychin on the plate.
8. 8 Cut the whole hychin stack into 8 slices like a pie.

By Allrecipes Member

Ingredients

• ✓ buttermilk
• butter
• cornmeal
• all-purpose flour
• semolina flour
• cornmeal
• baking powder
• salt
• spinach
• feta cheese
• egg
• vegetable oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Butter 9x13-inch baking pan; sprinkle 2 tablespoons cornmeal on bottom.
2. 2 Sift all-purpose flour, semolina flour, 1/2 cup cornmeal, baking powder, and salt together in a bowl. Whisk spinach, buttermilk, feta cheese, eggs, and vegetable oil together in a separate large bowl. Stir flour mixture into spinach mixture just until pourable batter forms. Pour batter into prepared baking pan.
3. 3 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

By jmerar

Ingredients

• ✓ buttermilk
• butter
• raisin
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
2. 2 Spoon 1 tablespoon buttermilk into a small bowl; pour remaining buttermilk into a medium bowl.
3. 3 Stir 1 tablespoon melted butter into buttermilk in the small bowl until combined. Stir golden raisins into buttermilk in the medium bowl. Let both bowls sit until needed.
4. 4 Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and pour in remaining melted butter; stir until mixture resembles coarse crumbs. Add egg and mix until thoroughly combined.
5. 5 Add buttermilk-raisin mixture to flour mixture; shape into a ball. Transfer dough to the prepared pie dish and lightly pat around the edges so the top is slightly domed. Slice the top in a 1/4-inch deep crisscross with a sharp knife. Brush buttermilk-butter mixture over loaf until thoroughly coated, getting mixture into all crevices.
6. 6 Bake in the preheated oven until loaf is golden brown and a toothpick inserted into the center comes out clean, 55 minutes to 1 hour.

By Katie O'

Ingredients

• ✓ buttermilk
• potato
• potato
• all-purpose flour
• baking soda
• salt
• black pepper
• butter

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Scrub the unpeeled potatoes and prick them several times with a fork; place onto a baking sheet.
2. 2 Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel. Mash the potatoes with the buttermilk. Stir in the grated raw potato, flour, baking soda, salt, and pepper.
3. 3 Melt the butter in a large skillet or griddle over medium heat. Scoop the potato mixture into the skillet to make 3 inch cakes. Fry until golden and crisp, turning once, about 5 minutes per side.

By myka

Ingredients

• ✓ buttermilk
• bread flour
• salt
• baking powder
• butter
• confectioners' sugar
• onion
• cheddar cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 In a large mixing bowl, whisk together bread flour, salt, and baking powder until thoroughly combined. Beat in the butter, buttermilk, and confectioners' sugar to make a dough; gently mix in the onion and Cheddar cheese. Divide dough in half, and shape each half into a ball. Place the loaves onto the prepared baking sheet, and gently flatten to about 2 inches thick. Dust each loaf with flour.
3. 3 Bake on a preheated oven until browned, about 30 minutes. Cool on racks for a few minutes; serve warm.

By Keri

Ingredients

• ✓ buttermilk
• ✓ buttermilk
• cooking spray
• whole wheat flour
• bread flour
• sugar
• salt
• baking soda
• margarine
• vegetable oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a shallow baking pan with cooking spray.
2. 2 Sift both flours, 2 teaspoons sugar, salt, and baking soda together into a bowl. Cut in margarine until mixture resembles coarse crumbs. Make a well in the center of the mixture and pour in 2 cups buttermilk and oil; stir with a spatula until dry mixture is completely moistened.
3. 3 Transfer dough to a lightly floured surface and knead gently for no more than 1 minute. Place dough into the prepared pan; pat down and around to form a round loaf. Cut a cross in the top of the loaf with your finger. Brush the top with 1 tablespoon buttermilk, then sprinkle with 1 teaspoon sugar.
4. 4 Bake in the preheated oven for 30 minutes. Reduce the heat to 375 degrees F (190 degrees C), then rotate the pan and bake for 30 more minutes. Remove from the oven and let cool on a wire rack before slicing.

By laracucina