I made this pudding using the buttermilk substitute by doing the milk+vinegar thing, and it worked out well! It tasted really great.
Yum! I made this for my mother and she loved it — and so did I. Since I’m trying to cut back on the amount of sugar in my diet, I’ve tried a few modifications. Cutting the sugar to 1/8 cup and adding 2 tiny scoops of Stevia Extract* makes the pudding sweet enough for me, especially with some fresh fruit on top.
* Trader Joe’s Organic 100% Pure Stevia Extract (where one bottle is 1 oz and has 622 servings in it!)
So, pudding has been made and is now firming up in the fridge. I’m making a blackberry lemon compote to serve with it. We’ll see how it goes!
Will adding more gelatin to make it firmer change the flavor at all?
This is extraordinary. I used 1/4 cup agave nectar instead of the sugar, and reduced the cream by 1/4 cup. I’m so happy to have this in my life now. Thank you for posting the recipe!
This pudding is great – it’s my top crave this summer. Greetings from Poland – where buttermilk is really popular for drinking straight up or mixed with fruit. I personally love it with strawberries and I topped this pudding with them.
I also blogged this recipe in Polish, only changing the way I deal with gelatin and it amount (+ half a teaspoonful) – I put it in freshly boiled water (50 ml) and whisk vigorously, then I add cream and sugar and heat the mixture delicately, without boiling, as it would ruin the gelatin.
Would one be able to use artificial sweetener instead of sugar in this recipe?
I suppose. I encourage you to give it a try and let us know your results in the comments. =) ~Garrett
This was delicious, thanks for the recipe. The tartness of this reminds me of some indian desserts. It was good to make it according to this simple recipe the first time around, but I think it would be yummy to put in some chopped pistachios and cardamom next time. Also I think it would be interesting to modify this to make buttermilk chocolate pudding. And it will be a great thing to have on hand in the summer to serve with berries.
This sounds like pannacotta a tad healthier! Can imagine how deliciously smooth it is. Leftover buttermilk can be enjoyed by puree-ing your favourite (frozen) berries and a teaspoon of powdered sugar into it – a yumsome health drink if ever I tried one!
Late comment, but..
This is delicious. Made it up for dinner tonight and managed to finish the whole batch between three people. This one is a keeper.
You can order culture from New England Cheesemaking and make your own buttermilk. It is much better than store bought.
I tried this with 1/8 cup cocoa powder to make it chocolate. It was really good. I also used half & half instead of cream.
Nifty idea, did it drown out the buttermilk flavor or was it still there? I may try this myself. =) ~Garrett
Cant wait to try this pudding recipe. Below is the only recipe I have using buttermilk. Serve over ice cream, waffles, or pancakes:
1/2 cup sugar3/4 cup buttermilk1 stick butter2 Tbsp. light corn syrup1 tsp. baking soda
Bring to a boil and boil for 7 minutes. Remove from heat and add 1 tsp. vanilla.
I am Russian so drinking buttermilk doesnt seem strange to me at all. I made this using American Buttermilk and it turned out very well. It tasted exactly how I expected though. I would like to try this recipe with fruit flavored buttermilk, but I am wondering if I should then omit the vanilla? And is buttermilk the same as Kefir?
Buttermilk is a byproduct of the butter making process. Kefir is fermented milk using keifr grains. As for the fruit and vanilla, it’s up to you and what you like. ~Garrett
This pudding was absolutely lovely. The first time I made it I had half & half so I used that instead of cream. I also wanted to use it up so the ratio to buttermilk was closer to 1 to 1. It was really good & drinking buttermilk straight literally makes me gag (I tried it once).
In Denmark it’s called kærnemælk and is drunk straight from the glass.I can’t wait to make this- it sounds so good!
We live in Finland, and we’re not big fans of piimä (Finnish for buttermilk) as a drink, but this was delicious. It was a perfect thing for dessert on a summer night.
This recipe was delicious. We have a milk cow and make our own butter, so I used some of our fresh buttermilk. Not sure if this changed the taste; it was probably not quite as tangy as it would have been with store-bought.
I topped it with sweetened balsamic strawberries which added a nice tartness to the creaminess of the pudding. I’m sure that I’ll be making it again.
Mmmm, I made this recipe the other day, but I didn’t use buttermilk. I used raw milk that had soured a bit too much for drinking (raw milk that has cultured on it’s own is still edible, just not “naturally” sweet anymore because the probiotic lactobacillus have consumed the lactose and changed the flavor, unlike pasteurized milk, which actually spoils [putrifies] as it ages). I added the milk after heating the cream so as to not kill off the good bacteria in the milk. The pudding was very good, and my 10 yo son enjoyed it very much with sliced bananas on top for an after school snack and again for breakfast.
I made the recipe with kefir, which I make at home. Delicious, if I do say. I got a little separation, though, with a clear gel on the bottom. I think I hurried the recipe and didn’t let it cool to room temp before adding the kefir and refrigerating. Suggestions?
Don’t use kefir and let it cool. ~Garrett
I am one of those drinking buttermilk straight from a glass. It reminds of Kefir that my dad used to bring back from the market. I still make “Lait Frappe” (“frapay”) with it and a handful of strawberries, spoonful of sugar and a whirl in the blender like he used to.
I am assuming given the ratio of gelatin to liquid that it is softer than panna cotta right? I think I am even liking this ratio/recipe a bit better!
Thanks Garrett and Elise!
So very glad an accomplished pastry chef as yourself approves! Yes, it is softer than panna cotta, though the basic recipe could be adapted to be one. ~Garrett
This sounds amazing, and I’m looking forward to trying it. Buttermilk pie has always been one of my favorites.
Buttermilk pancakes are the best. I have an applesauce spice pancake recipe that uses buttermilk, and it tastes so good we don’t even use syrup.
I can’t imagine making cornbread without buttermilk either. Here’s a recipe my family has used for years:
1c. cornmeal1/2 c. flour1 tsp. salt1/2 tsp. baking soda3 tsp. baking powder1/4 c. melted shortening1 egg1 c. buttermilk1/2 c. milk
Thoroughly grease a cast-iron skillet and let it heat in the oven as it preheats to 450F. Beat the egg till it’s light. Add the baking powder and soda to the beaten egg. Stir, then add the rest of the dry ingredients. Add both milks and stir. Finally add the melted shortening. Pull the heated pan from the oven and pour in the batter. (The pan should not be more than 3/4 full.) Bake for 20 to 25 minutes.
Would I be able to lighten this up with substituting half of the heavy whipping cream with whole milk? What if I substituted all the cream with whole milk?
Or would this ruin the consistency?
I would suggest to sticking to cream. However, I am sure whole milk or half&half could be used, but it won’t be nearly as rich or creamy. ~Garrett
This looks so good, and I happen to have some buttermilk left over from pancakes. One question, though – if I have cornstarch, but not gelatin, can this be substituted? Any recommendations for how to modify the recipe (since cornstarch thickens with heat)?
Cornstarch would probably give you a looser, more liquid-state pudding. This is conjecture on my part though as I have never used it for this recipe. ~Garrett
I was going to second that earlier post about the NY Time Magazine article — it was so great and really made me want to explore buttermilk as an ingredient in recipes beyond pancakes and meatballs. This looks divine!
This book, Milk: The Surprising Story of Milk Through the Ages by Anne Mendelson is great read you might find interesting. Good history, not too academic, and has a ton of great recipes. ~Garrett
The recipe sounds delicious but I have a small problem. I live in Portugal and we don’t have buttermilk available around here.. it’s never really been a part of our eating tradition, I guess. Is there anyway for me to substitute it?
Well, the usual buttermilk substitute here is to add a tablespoon of white vinegar or lemon juice to a cup of milk and then let it stand for 5-10 minutes. Whether that will work here since buttermilk is the main ingredient is something else but I think it should work out just fine. Give it a shot and let us know. ~Garrett
I had a friend tell me a few weeks ago that she used to drink fresh buttermilk when she was a kid, straight from their farm, and she refuses to buy the store-bought stuff because she says it’s not supposed to be so sour. Anyone have any insight into this?
My experience with buttermilk has always been using the store-bought stuff in my grandma’s sugar cookie & pancake recipes, and I know the cookie recipe used to call for sour milk instead of buttermilk; it was a change Grandma made to her mom’s recipe.
And seeing how I love my grandma’s buttermilk-utilizing recipes, you know I’m going to have to try this pudding…
The traditional butter we use in India, is mostly used for savoury dishes or drunk with some salt and cumin powder. So this makes a great sweet dish to try out, thanks for the idea. I also like the idea of making the ‘Buttermilk velvet’ that is so cool, two recipes for using buttermilk for sweets. ;)
Hi, Garrett and EliseI love the idea of a recipe that features buttermilk in all her tangy glory! Thank you. And speaking of all things buttermilk, did you see this New York Times article from a few weeks back? “Got Buttermilk?”
Hi Jess, Elise here. Hadn’t seen that article, but like it! Thanks for passing it along. Have added it to the links section under the recipe. ~Elise
I would love to have the recipe for the corn bread using buttermilk!
I think Elise and I will have to investigate that recipe, Lynn. ~Garrett
This sounds extra scrumptious, I think I will have to bookmark this place and come back when I have the same problem with extra buttermilk. What I have in the fridge now, awaiting execution, is half a small carton of heavy cream, any ideas for that? It always form a solid layer on top before I finish the carton, but I figure using the still-liquid part underneath is ok. I’m not killing myself, right?
Um, I would check the expiration date. My test for milk and cream is the sniff-n-sip test – that’ll tell ya’. As for what to do with it? If it is good, make whipped cream and throw it over some fruit. Or buy some buttermilk for pudding. ;) Elise has some great recipes on this site that can use up the rest of your buttermilk easily! ~Garrett
Or there’s the lazy guy’s way….lol. Makes vanilla pudding taste like cheesecake. If you use cheesecake pudding mix it’s even more so. Top it with gingersnap cookie crumbs, cherry pie filling, chocolate sauce or other favorite cheesecake topping.
1 (8 oz) carton frozen, light, whipped topping, thawed
1 cup buttermilk
1 (1 oz) pkg instant, fat-free, sugar-free, vanilla pudding mix
Combine the whipped topping and the buttermilk and stir in the instant pudding mix. Spoon into individual dishes, cover and refrigerate until ready to serve. Yield: 8 Servings.
Per Serving: 86 Cal; 3 g Total Fat (3 g Sat Fat); 10 g Carb; 1 mg Cholesterol; 178 mg Sodium ; 1 g Protein; 5 g Sugars. Exchanges: 1 Starch; 1/2 Fat.
Tip: It is best to mix with a whisk or spoon, not a mixer. Easily doubles or halves and is freezable.
Berry Special: Thaw & drain frozen fruit, or use fresh fruit. Use one package/pint per 8 Servings. Serve chilled.
Hmm, I think I would use freshly whipped cream or maybe some egg yolks cooked into a custard. Not a fan of whipped topping, but this sounds really neat! ~Garrett
Buttermilk pudding is not a very appealing name for this elegant cream. We call it Russian cream. I make it with heavy cream and sour cream or yogurt. We serve it with fresh raspberries, blueberries or rhubarb sauce. We also make it in a large souffle dish and scoop out a serving when it has set. Covered, it will last for a week in the refrigerator. Our guests always ask for the recipe. I am often embarrassed to give it out as it is so rich and people are worried about calories and cholesterol. It’s always a winner however.
Love that name! Also, the idea of a rhubarb sauce for this? Wow, I am all over that. ~Garrett
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