How to Freeze Buttermilk

Buttermilk is a low-fat, slightly sour milk product with a comparatively long refrigerator shelf-life. Although buttermilk may be consumed as a straight beverage, it is typically utilized as a recipe ingredient. With its tart flavor and creamy texture, buttermilk lends a velvety richness to cakes, pies, cookies, fudge, mashed potatoes, biscuits and pancakes. The problem that a lot of cooks face, however, is that most recipes do not call for inordinate amounts of buttermilk. So what do you do with all that leftover creamy goodness? Simple--freeze it.

Things You'll Need

• Freezer-safe container
• Brown butcher paper
• Ice cube trays
• Freezer bags

Instructions

1. Freeze a sealed, unopened container of buttermilk in its original carton (unless it is contained in glass, in which case proceed to Step 2).

2. Pour an opened container of buttermilk into an opaque, freezer-safe container. If an opaque container is not available, wrap a clear freezer-safe container with brown butcher paper (to keep out light).

3. Pour the buttermilk into ice cube trays and freeze. Remove from ice cube trays and store in a freezer bag. This will enable you to use small amounts without defrosting all the buttermilk.

Tips & Warnings

• Frozen buttermilk remains good for two to three months. The taste of buttermilk may diminish when frozen; it typically will not be good for drinking, but will be absolutely fine as a recipe ingredient.

• Defrost frozen buttermilk in your refrigerator. Buttermilk tends to separate when frozen. Simply whip previously frozen buttermilk in a blender to reincorporate the whey and milk solids.

References

• The Kitchn
• Nestle
• Recipe Zaar Kitchen Dictionary

Resources

• Making Buttermilk
• Buttermilk Recipes
• Buttermilk Dessert Recipes