I got hooked on using buttermilk for homemade salad dressings many years ago.  It’s lower in calories than most salad oils, and I prefer a creamy style salad dressing, so it works well for me.  I like the tangy flavor that buttermilk gives any herbed dressing recipe.

As far as cooking with buttermilk, I will say that I use buttermilk in many marinades, especially with chicken.  Buttermilk is more acidic than regular milk so it really does the marinading thing very well, making meat and chicken nice and tender, and, again, the flavor boost is a bonus.

I must say, I can not bring myself to drink it, but have found many other uses for buttermilk.  And, now that I found out the truth that it is actually low in calories and fat, I’m finding more uses for it.  I’ve started using buttermilk in more sauces and creamy dishes, like Beef Stroganoff.  I used to stir in sour cream, but find that buttermilk works just as well.

If you’re looking for a simple side-dish recipe to try buttermilk in, I’ll share my Skillet Potatoes recipe with you.

• 2 tblsp butter, or oil with a touch of butter
• 2 large potatoes, diced
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 cup buttermilk

Melt the butter (or oil/butter mix) in large heavy skillet and add potatoes.  Cook on medium heat, stirring until potatoes are browned nicely.  Sprinkle the salt and pepper over, then pour in the buttermilk.  Simmer slowly uncovered until potatoes get tender and the buttermilk thickens up.  This will take about 15 minutes or so.

This is a surprisingly delicious potato dish.  You may want to sprinkle a little freshly snipped chives or green onions on top when you serve.

These are just a few ideas for using buttermilk.  What are some of your favorite ways to use up some of your buttermilk?