Here’s a situation I found myself in constantly: I would buy buttermilk for a recipe that called for one cup, but I’d have a ton left over. “Oh, I’ll find something to do with it!” WRONG. I’d let it sit in the back of the fridge for 2 months and when I suddenly remembered it was there, it was too late. I’d essentially wasted a couple dollars because I just didn’t plan things out. Over time, I found more recipes and used a bit more buttermilk each time, until finally I came up with a good system and now there’s no more waste!
The same goes for regular milk. John and I don’t usually drink milk, and before Allison came along, we’d constantly throw away spoiled milk. I now have a list of ways to use up leftover milk and buttermilk, complete with recipes, so make sure you save each one for later use!
Biscuits are a great way to use up milk. The recipes I use require 1 or 2 cups, and if you double the recipe, that’s even more you can use! Biscuits freeze incredibly well and still taste great once thawed and heated again. I use two different recipes: one that uses milk, and one that uses buttermilk. I actually prefer the buttermilk version better, because it’s much flakier and just tastes better to me. Both are great, though!
Another delicious breakfast item! Both are easy to make, and doubling the recipe doesn’t take much more effort. Just like the biscuits, both pancakes and waffles freeze very well.
- Banana pancakes – Also a great way to use up bananas!
- Buttermilk pancakes
- Whole wheat buttermilk waffles
I’m seeing two common themes here. Breakfast and the freezer. Who doesn’t want an easy, delicious, hot breakfast in the mornings, especially when you’re short on time? Oatmeal bakes are great for using up milk, as well as french toast casseroles and biscuits and gravy casseroles. I’ve actually only frozen the oat bakes, so I can’t guarantee the others will turn out okay after being frozen. Can anyone confirm?
Freeze the milk for later
If all else fails, just freeze the milk to use at another time! There are a couple ways you can do this. One is to freeze in one cup portions, like the above picture. Flatten out the bag on a baking sheet before you freeze, and the bag will stack nicely with others in the freezer. Another way is to freeze the milk in ice cube trays; each cube is about 2 tablespoons, so it’s perfect if you only need a little at a time!
Do you have any favorite recipes that use up your milk or buttermilk? I’m always looking for more!