Here are a couple winning recipes that contain buttermilk -- I'd use the milk as a substitute:
http://www.food52.com/recipes/4022_buttermilk_oatmeal_bread
http://www.food52.com/recipes/1843_lemony_cream_cheese_pancakes_with_blueberries

heat it to scalding boiling levels, squeeze the juice of 1 lemon/lime, & curdle. use the precipitated protein for recipes involving cottage cheese or ricotta.

Milk freezes well if you want to stave off spoilage.

A simple loaf of white bread; 3 1/4 cups flour, 1/2 tsp of salt, 1/2 tablespoon olive oil.
warm up an egg in warm water until room temp. 1 cup of warm milk.
(measurements approximate..depending on the flour).

Cornbread? Buttermilk biscuits?