Buttermilk Magic: Delicious Recipes to Elevate your Cooking with Snowville Creamery

You asked for it! We delivered! Buttermilk is here, and it's the secret ingredient you need in your kitchen! While buttermilk is best known for making pancakes light as clouds and biscuits fluffy, it is fantastic in other great recipes! We're here to inspire you for a few ideas!

Buttermilk Fried Chicken

General Manager Celeste swears by this amazing recipe! You won't believe the crispy, juicy difference buttermilk can have on fried chicken!

Ingredients

• 3 1/2 pound frying chicken, cut into 8 serving pieces

• 2 cups Snowville Creamery Buttermilk

• 1/4 cup water

• 2 teaspoons red pepper sauce

• 3 cups flour

• 1 tablespoon kosher salt

• 1 tablespoon granulated garlic

• 1 teaspoon paprika

• 1 teaspoon cayenne

• 4 cups peanut oil, for frying

Directions

1. Rinse and pat dry chicken pieces

2. In a shallow platter, combine buttermilk, water, and red pepper sauce

3. Soak the chicken pieces, turning to coat, then cover and refrigerate for at least 2 hours-Even better if you can allow 24 hours as buttermilk promotes tenderness

4. Place flour in a shallow platter and season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne

5. Roll marinated chicken in the flour, a few at a time, until coated well

6. Dip the chicken in the buttermilk bath again, followed by another coat of seasoned flour

7. Allow the chicken to sit in the flour and dry out while preparing the oil to help the coating stay on better

8. Heat oil in a large electric skillet to 350°F, so there's approximately 1 inch of fat in the pan

9. Carefully add the chicken pieces in a single layer, skin side down, being careful not to crowd the pan, which will cause a loss in temperature. Make sure the fat continues to bubble around the chicken in the pan

10. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The skin should become golden and crispy, even in color

11. Remove chicken to a plate lined with paper towels to drain (Do not use a bowl or container or steam will cause the crust to fall off) Serve immediately or cool to room temperature

Buttermilk Grilled Chicken

Crispy chicken not your thing? Don't worry! Buttermilk can still work its magic on grilled chicken, marinading it to tenderize it to perfection.

Ingredients

• 2 cups well-shaken Snowville Creamery Buttermilk

• 1/4 cup packed dark brown sugar

• 6 cloves minced garlic

• 2 tablespoons freshly squeezed lemon juice

• 1 tablespoon smoked paprika

• 1 teaspoon kosher salt

• 1 teaspoon coarsely ground black pepper

• 1/2 teaspoon red pepper flakes

• 8 pieces bone-in chicken

Directions

1. Whisk together buttermilk, sugar, garlic, lemon juice, paprika, salt, pepper, and red pepper flakes in a large bowl or resealable plastic container

2. Add the chicken, making sure each piece is submerged. Cover and refrigerate for at least 8 hours or up to overnight

3. Light one half of a gas grill to medium-high heat (abt. 375°F). If using charcoal, prepare a chimney's worth of charcoal and fill one half of the grill with lit charcoal. Cover the grill and heat for 20 minutes while you prepare chicken.

4. Remove chicken from marinade and pat dry with paper towels. When the grill is ready, place the chicken on the unlit side.

5. Cover and cook for 20 minutes. Flip the chicken, cover and cook for 20 minutes more.

6. Check chicken for doneness and that it should be at least 165°F in the thickest piece.

7. Move the uncooked chicken to the lit section of the grill and grill until the skin is crisp and charred, 4-5 minutes more.

8. Transfer to a serving platter and let cool for 5 minutes before serving.

Buttermilk Cheese

Soft and tangy, this cheese is super easy and only has one ingredient! Buttermilk! You'll need a few supplies such as an oven proof casserole dish, a fine mesh cheesecloth, colander, and large bowl.

Ingredients

• 2 liters of Snowville Creamery Buttermilk (must be a thick, cultured buttermilk like Snowville Creamery's. Not the kind from making butter)

Directions

1. Place all the buttermilk in a covered casserole dish

2. Place in a preheated oven to 375°F for 15-20 minutes, which will separate the curds and whey as it heats

3. Pour everything into a cheesecloth-lined colander. Optional: you can place a bowl underneath to catch the whey

4. Tie the ends of the cheesecloth and hang it (from a cabinet handle, for example) and let it drain for at least 2 hours Optional: squeeze it for a firmer cheese

5. Wrap well and refrigerate. It will keep for approximately 1 week.

Buttermilk Pie

The perfect southern comfort dessert! Try this at upcoming family gatherings.

Ingredients

• 1 1/2 cups white sugar

• 1/2 cup unsalted butter

• 1 cup Snowville Creamery Buttermilk

• 3 large eggs

• 3 teaspoons all-purpose flour

• 1 teaspoon vanilla extract

• 1/4 teaspoon ground nutmeg

• 1 9" unbaked pie crust

Directions

1. Preheat the oven to 350°F

2. Beat sugar and butter together in a large bowl until smooth

3. Mix in buttermilk, eggs, flour, and vanilla

4. Pour filling into the pie shell and sprinkle nutmeg on the top

5. Bake in the preheated oven until golden brown, about 1 hour

Creamy Buttermilk Coleslaw

This delicious recipe requires cultured buttermilk, like Snowville Creamery's, for a silky texture that is so delicious, it'll become a staple!

Ingredients

• 1/2 cup mayonnaise

• 1/2 cup Snowville Creamery buttermilk

• 1/2 cup granulated sugar

• 2 tablespoons apple cider vinegar

• Lemon juice from half a lemon

• 2 teaspoons kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 small head cabbage (cored and thinly sliced or shredded to about 8 cups)

• 3 large carrots (peeled and cut into thin slivers or coarsely shredded to about 2 cups)

Directions

1. In a large mixing bowl, whisk together mayonnaise, buttermilk, sugar, apple cider vinegar, lemon juice, kosher salt, and black pepper until smooth.

2. Toss in shredded cabbage and carrots and cover

3. Refrigerated for at least 30 minutes before serving

Buttermilk Cheddar Mashed Potatoes

Who doesn't love cheesy potatoes? This classic will pair great at the holidays or just with any dinner!

Ingredients

• 2 pounds whole russet or Yukon gold potatoes

• Kosher salt

• 1 stick softened butter or 1/2 cup extra virgin olive oil

• 1 cup Snowville Creamery buttermilk

• Freshly ground pepper

• 2 tablespoons chopped fresh parsley

• 2 tablespoons chopped fresh dill

• 2 tablespoons chopped fresh chives

• 1 cup shredded Snowville Creamery Cheddar Cheese (Substitute for No Lac Jack for a milder flavor!)

Directions

1. In a saucepan, place potatoes and cover with cold water with 2 tablespoons of salt

2. Bring to a simmer over medium-low to medium heat and cook uncovered until tender (about 45 minutes)

3. Drain the potatoes and let sit to cool enough to handle. Peel and transfer them to a bowl.

4. Add the butter to the potatoes

5. Add the buttermilk, 2 teaspoons kosher salt, and pepper to taste

6. Mash with a potato masher or fork

7. Stir the parsley, dill, and chives into the potatoes

8. Fold in the cheddar and spoon the mashed potatoes into a serving dish

Buttermilk 'n Basil Ranch Dressing

This ranch dressing is perfectly herby delight featuring Snowville Creamery's buttermilk and creme fraiche or yogurt!

Ingredients

• 2 tablespoons minced shallot

• 2 tablespoons chopped basil

• 2 tablespoons chopped chives

• 1 tablespoon chopped parsley

• 1 small minced clove of garlic

• 2 teaspoons lemon juice or white wine vinegar

• 1/2 cup mayonnaise

• 2 tablespoons Snowville Creamery Creme Fraiche (Or 6% Plain Yogurt!)

• 1 cup shaken Snowville Creamery Buttermilk

• 1 pinch salt and freshly ground black pepper

• 1/4 teaspoon smoked paprika (Optional)

• 1 drop honey, to taste

Directions

1. In a jar with a tight lid, combine shallot, herbs, garlic, vinegar or lemon juice, mayonnaise, and yogurt or creme fraiche

2. Screw on the lid and shake the jar to combine

3. Stir in most of the buttermilk, checking for consistency and adding more as needed

4. Stir in salt, pepper, and paprika to taste

5. A drop of honey will mellow the acidity if needed

6. Cover and refrigerate for at least an hour before using, allowing the flavors to develop

Buttermilk Blue Cheese Dressing

Ranch isn't the only dressing that benefits from buttermilk's extraordinary flavor! Like the last recipe, this blue cheese dressing uses not just Snowville Creamery Buttermilk but also Creme Fraiche!

Ingredients

• 4 ounces crumbled blue cheese

• 1/4 cup Snowville Creamery Creme Fraiche

• 1/4 cup Snowville Creamery Buttermilk

• 2 tablespoons mayonnaise

• 2 tablespoons lemon juice

• salt and pepper to taste

Directions

1. In a small bowl, mash together the cheese and creme fraiche with a fork until it forms a chunky paste like cottage cheese

2. Stir in buttermilk, mayonnaise, and lemon juice

3. Taste and season with salt and pepper

4. Store in a coovered container in the refrigerator for up to one week

Peach Sherbert

What could be more southern than mixing peaches and buttermilk? This recipe will be great for the warm months and doesn't need an ice cream machine!

Ingredients

• 1 cup Snowville Creamery Buttermilk

• 1/3 cup sugar

• 3 cups peeled peach slices

• 1-3 tablespoons peach preserves or sugar (optional)

Directions

1. Freeze peach slices on a shallow baking sheet lined with foil or parchment paper

2. Stir the 1/3 cup sugar into the buttermilk and set aside for a few minutes to dissolve the sugar

3. Pour the buttermilk mix into a foil or plastic wrap lined loaf or other shallow pan; cover and freeze until solid

4. Dump frozen peach slices into a food processor fitted with a steel blade. If they're rock hard, let them sit for 15 minutes to slightly soften them, leaving frozen buttermilk in the freezer

5. After the 15 minutes, remove and cut the frozen buttermilk into chunks the size of ice cubes. Add the chunks to the processor and process until the mixture is blended well and lightened in color. You will need to stop it from time to time to scrape the mixture from the side of the bowl or spread and redistribute it to better mix; Inspect for lumps of peach when you do this

6. When sherbert is smooth and free of lumps, taste and pulse preserves or additional sugar to taste if desired

7. Serve immediately or within 2-3 hours from the freezer. If longer than 3 hours, it will harden and you will need to soften it in the fridge for 10-20 minutes or microwave for a few seconds

Strawberry Buttermilk Gelato

Another great treat for a warm day! This recipe uses Snowville Creamery Buttermilk and Creme Fraiche! You will need an ice cream mixer to churn it or an alternative method.

Ingredients

• 4 cups hulled and quartered strawberries

• 3/4 cup sugar

• 1/4 teaspoon kosher salt

• 1 1/2 cups cold Snowville Creamery Buttermilk

• 1/3 cup Snowville Creamery Creme Fraiche

Directions

1. Puree the strawberries with sugar in a food processor or blender until smooth

2. Add the salt, buttermilk, and creme fraiche and blend well

3. Pour the mixture into an ice cream maker and process according to the instructions

4. Once fully churned, chill in the freezer until your desired consistency

The Wrap Up

This is just the tip of the iceberg of what you can do with buttermilk! There are lots of wonderful uses for cultured, whole milk buttermilk! We hope we've inspired you to create some new favorites and that you'll be as hooked on this magical ingredient as we are! Looking for a store near you to buy? Check out our store locator and call ahead to ensure your chosen retailer carries it. If not, please request it from your friendly dairy buyer!

Near us and want to pick up in person? You can order it online for plant pickup!