Why does buttermilk usually only come in 32-ounce containers? I’ve never in my life needed much more than a cup, never mind four. I’ve washed precious amounts of all that tangy goodness down the drain once the expiration dates has come and gone, that is until recently when I learned this fantastic little fact:
YOU CAN FREEZE BUTTERMILK!
Now, after adding what I need to a recipe, I pour one cup portions of buttermilk into freezer-friendly bags or containers and store them in the ice box. Then, the next time I need it, no special trip to the store required. I just defrost the buttermilk in the fridge or on the counter and it’s “recipe ready” for fluffy pancakes, tender biscuits, and buttery scones. Be sure to give it a good shake before using.
Another terrific use for leftover buttermilk? Homemade crème fraîche. Go here to learn how.
What tips do you have for buttermilk?
Comments
05.24.2012 at7:43 AM #
Pam Hochman
That’s a great tip! I sometimes have made my own buttermilk to avoid having that waste, and always feel it’s not as good as the “real” stuff
05.24.2012 at7:48 AM #
Monica
Bless you for this! Always so frustrating and disappointing to waste it!
05.24.2012 at7:48 AM #
Pamela
Thanks for this great tip!
05.24.2012 at7:50 AM #
Annie
Perfect timing as I have almost a whole quart left over from a buttermilk dressing I made on Tuesday!
05.24.2012 at8:58 AM #
Anne Mullen
Using only 2 cups for the fancy family pancake recipe – make Grace make them for you sometime – I, too, have the leftover problem. This is a great hint. Thanks!
05.24.2012 at8:58 AM #
Katie Morford
Hi Anne, I’ve been lucky enough to be on the receiving end of the family recipe!
05.24.2012 at9:04 AM #
Heather
You can also “make” buttermilk by adding one cup of regular milk to 1 tablespoon of white vinegar. Let it sit for a minute and then add the mixture to the recipe per recipe instructions. I use this all the time when making muffins (and finding, as usual, no buttermilk in my fridge!)
05.24.2012 at9:04 AM #
Katie Morford
I sometimes do that in a pinch, too. Thanks for sharing
05.24.2012 at10:15 PM #
Amanda Andrus
I freeze milk all the time. Why didn’t I think about freezing buttermilk? Now I won’t let the fact that it is such a big container and I only need a little amount to discourage me from buy it and using it.
09.16.2016 at12:13 AM #
Roberta
Thqnks for the tip I’ve wasted it so many time only needing a cup for cakes then never know what to do with the rest unless i make biscuts or bread
09.16.2016 at12:13 AM #
Katie Morford
I know, me too. If you freeze the buttermilk, give it a good shake after it defrosts before using.
09.20.2016 at5:53 AM #
Mary J.
I also freeze left over sour cream and yogurt in 1 cup bags. It doesn’t have the right consistency to use as sour cream and yogurt after freezing, but it works great in baking or as a buttermilk substitute.
09.20.2016 at5:53 AM #
Katie Morford
Great tip! Thanks for sharing.
10.28.2016 at6:04 AM #
Linda
Thanks for the tip I also would waste the buttermilk and when searching for new recipes to cook that required it I would end up skipping now that I can freeze it or make a substitute I can revisit those recipes
10.28.2016 at6:04 AM #
Katie Morford
Exactly!