Buttermilk Raspberry Ice Cream| Buttermilk Fried Chicken | Blackberry Peach Pie with Buttermilk Crust | Buttermilk Asparagus Quiche | Baked Bang Bang Shrimp | Bacon Cheddar Buttermilk Biscuits | Flaky Buttermilk Biscuits | Buttermilk Pancakes | Buttermilk Oatmeal Bread | Blueberry Buttermilk Muffins | Oven Fried Onion Rings | Buttermilk Ranch Dressing
Hey everyone! TIme for another installment in the “What should I make with…” series. This time, I chose buttermilk! I get buttermilk pretty often for various recipes, but I always end up with leftovers that sit in the fridge too long. I know that you can just “make” your own buttermilk by adding lemon juice or vinegar to regular milk, but honestly? I don’t really like that method. It works in a pinch, but the taste really isn’t comparable to cultured buttermilk. I have used the powdered buttermilk quite a bit and have been happy with the end results, but I don’t think to buy it that often. What is your experience with buttermilk? Do you buy the fresh cultured variety or use the powdered or home made versions?
On the homefront, we are T – 6 DAYS until our flight leaves and we say goodbye to our time here in Michigan. I can’t believe it! I have SO much to do this week. We will get there though. Thanks for hanging in there with me!
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