Type what you have

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
• 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
• 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
• heavy cream

Instructions

1. 1 Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
2. 2 Cover and refrigerate for at least 24 hours before serving.

By Donna

Ingredients

• ✓ buttermilk
• white sugar
• all-purpose flour
• egg
• coconut
• pecan
• margarine
• pastry shell

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine sugar and flour in a small bowl. Whisk eggs together in a large bowl; whisk in sugar mixture until smooth. Stir in buttermilk, coconut, pecans, and margarine; pour into unbaked pie crusts.
3. 3 Bake in the preheated oven for 45 minutes.

By Shirley Allen

Ingredients

• ✓ buttermilk
• butter
• blueberry
• all-purpose flour
• baking powder
• salt
• egg
• white sugar
• orange zest
• vanilla extract
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with butter.
2. 2 Place a layer of blueberries into the prepared baking dish.
3. 3 Combine flour, baking powder, and salt in a small bowl. Whisk together buttermilk, eggs, and sugar in a large bowl. Add flour mixture to buttermilk mixture and stir until batter is smooth. Mix in vanilla extract and orange zest. Carefully pour over blueberries in the baking dish.
4. 4 Bake in the preheated oven until set, about 30 minutes. Sprinkle with a thin layer of brown sugar. Return to the oven and bake until sugar is lightly browned, 10 to 15 minutes. Serve warm or cold.

By nch

Ingredients

• ✓ buttermilk
• garlic potato flakes
• parmesan cheese
• chicken

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet or a 9x13-inch baking pan, or line with aluminum foil.
2. 2 Pour buttermilk into a shallow bowl. Combine potato flakes and Parmesan cheese in a large resealable plastic bag; shake until well mixed. Dip 1 piece of chicken in the buttermilk, then place in the plastic bag. Seal the bag and shake until chicken is coated in the potato flake mixture. Place chicken on the prepared baking sheet. Repeat with remaining chicken.
3. 3 Bake in the preheated oven until chicken is tender and golden brown, 45 to 60 minutes.

By ckh

Ingredients

• ✓ buttermilk
• nectarine
• brown sugar

Instructions

1. 1 Place nectarines, buttermilk, and brown sugar in a blender; blend until smooth. Serve immediately.

By Kat G

Ingredients

• ✓ buttermilk
• milk
• canola oil

Instructions

1. 1 Pour milk into a large pot and bring to a boil over medium heat; watch carefully to prevent milk from boiling over. When milk begins to boil, pour buttermilk into the pot in a steady stream, stirring constantly. The milk will separate into curds and water.
2. 2 Line a colander with cheesecloth. Pour milk mixture through the cheesecloth, reserving some of the strained liquid. Let milk mixture sit in the colander until curds are settled and dripping stops, about 2 hours.
3. 3 Transfer strained curds to a food processor. Process until smooth and mixture can be formed into a ball. Add some of the reserved liquid and process again if mixture is too dry. The consistency should resemble firm ricotta cheese.
4. 4 Turn cheese out onto a clean surface and knead until smooth. Form into a ball and wrap in plastic. Refrigerate until needed.
5. 5 To cook paneer, heat oil in a large, heavy skillet over medium-high heat. Cut paneer into bite-sized pieces. Fry in hot oil until very pale golden brown, about 1 minute. Drain on a paper towel-lined plate.

By AMIBOULD

Ingredients

• ✓ buttermilk
• mayonnaise
• blue cheese
• garlic powder
• black pepper

Instructions

1. 1 Stir the buttermilk, mayonnaise, blue cheese, garlic powder, and black pepper together in a bowl.
2. 2 Cover bowl with plastic wrap and refrigerate overnight before serving.

By Tamasa

Ingredients

• ✓ buttermilk
• strawberry
• granulated sugar

Instructions

1. 1 Place strawberries and buttermilk into a blender or food processor and puree. Sweeten with sugar to taste, blend and either serve immediately or chill in the refrigerator.

By Elissa

Ingredients

• ✓ buttermilk
• bread flour
• salt
• white sugar
• cheddar cheese
• yeast

Instructions

1. 1 Place ingredients in bread machine pan in the order suggested by the manufacturer. Select White Bread setting. Start.
2. 2 To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes.

By Alicia

Ingredients

• ✓ buttermilk
• sugar
• butter
• vanilla extract
• baking soda

Instructions

1. 1 Combine sugar, buttermilk, and butter in a large saucepan over medium heat; cook and stir until melted and smooth, about 4 minutes. Stir in vanilla extract. Add baking soda and stir until syrup is frothy and doubles or triples in volume, about 1 minute.

By charmingsgirl

Ingredients

• ✓ buttermilk
• chicken breast
• taco seasoning mix
• olive oil
• all-purpose flour

Instructions

1. 1 Combine chicken, buttermilk, and 1 packet taco seasoning in a resealable plastic bag. Seal and shake, then let marinate in the refrigerator for 8 hours to overnight.
2. 2 Heat oil in a large skillet over medium-low heat.
3. 3 Mix together flour and remaining packet taco seasoning in a shallow dish or plate. Remove chicken from marinade; discard marinade. Dredge chicken in flour mixture.
4. 4 Fry chicken in hot oil on both sides until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Barbara Edwards

Ingredients

• ✓ buttermilk
• red potato
• butter
• chive
• salt

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, 15 to 20 minutes. Drain water from pot and mash potatoes with a potato masher or potato ricer.
2. 2 Heat buttermilk and butter together in a saucepan over medium-low heat until butter is melted and mixture is smooth, about 2 minutes. Stir buttermilk mixture and chives into potatoes until smooth; season with salt.

By Barbara

Ingredients

• ✓ buttermilk
• self-rising flour
• butter
• margarine

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet or line it with parchment paper.
2. 2 Cut butter into flour until the size of small peas. Pour in the buttermilk and stir just until combined.
3. 3 Drop by rounded tablespoonfuls on prepared baking sheet. Bake until golden brown, about 10 minutes.

By Debbie Rowe

Ingredients

• ✓ buttermilk
• mayonnaise
• lemon juice
• dill weed

Instructions

1. 1 In a medium bowl, whisk together the mayonnaise, lemon juice, dill and buttermilk. Chill until serving.

By COBRA

Ingredients

• ✓ buttermilk
• sour cream
• horseradish
• hot pepper sauce
• black pepper

Instructions

1. 1 In a medium bowl, stir together the sour cream, buttermilk, horseradish, hot pepper sauce, and pepper. Transfer to a jar, cover, and store in the refrigerator until needed.

By JUSTJULES1106

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
2. 2 Stir buttermilk and baking soda together in a bowl until dissolved and foaming.
3. 3 Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat the first egg into butter mixture until completely blended; beat in the second egg until incorporated.
4. 4 Whisk flour and cocoa powder together in a bowl. Beat flour mixture, alternating with buttermilk mixture, into creamed butter mixture using an electric mixer until batter is smooth. Pour batter into the prepared baking pan.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 40 minutes. Cool cake for 30 minutes.

By MarkWayne

Ingredients

• ✓ buttermilk
• butter
• white sugar
• salt
• all-purpose flour
• whole wheat flour
• yeast

Instructions

1. 1 Place all ingredients into a bread machine in the order recommended by the manufacturer. Select the Basic White Bread setting, then press Start. If the ingredients do not form a ball after a few minutes, add a splash more buttermilk, or a handful of flour if it is too loose.

By MSACEBAKER

Ingredients

• ✓ buttermilk
• mayonnaise
• roquefort cheese
• worcestershire sauce
• garlic powder

Instructions

1. 1 In a blender or food processor, combine mayonnaise, buttermilk, cheese, Worcestershire and garlic powder, and process until smooth. Store in tightly covered jar in the refrigerator until ready to serve. Serve over tossed salad greens.

By Lawrence Fay

Ingredients

• ✓ buttermilk
• all-purpose flour
• baking powder
• salt
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
2. 2 Sift together flour, baking powder, and salt in a large mixing bowl. Add buttermilk and melted butter; stir until a soft dough is formed.
3. 3 Turn dough out onto a lightly floured surface and press into a rectangle, about 3/4-inch thick and 4-inches wide. Cut into 8 equal pieces and place on the prepared baking sheet.
4. 4 Bake in the preheated oven until golden brown, 10 to 15 minutes.

By BEVCHRIS

Ingredients

• ✓ buttermilk
• milk
• white vinegar
• dill pickle juice
• salad dressing
• salt
• black pepper

Instructions

1. 1 Whisk together the buttermilk, milk, vinegar, pickle juice, salad dressing, salt and pepper. Refrigerate until chilled, pour enough over salad to coat and mix well.

By David Turner

Ingredients

• ✓ buttermilk
• vegetable oil
• all-purpose flour
• salt
• black pepper
• scallop

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 400 degrees F (200 degrees C).
2. 2 Pour buttermilk into a bowl. Combine flour, salt, and pepper in a second bowl. Dip 4 or 5 scallops in buttermilk, then roll in flour mixture until thickly coated.
3. 3 Cook coated scallops in hot oil until golden and crispy, 3 to 4 minutes. Drain on a paper towel-lined plate. Repeat coating and frying remaining scallops.

By MBeau