I have to be honest, I havent really looked that far into the forum to answer this question but its something that comes up everytime I bake with Buttermilk and Im left with half a carton leftover... Can it be frozen? If the answer is yes, how can I store it??? Thanks in advance... Sammy
I just throw it in the freezer in the carton sealed up with a bit of foil, I just make sure I give it a good swish round to mix it up again when I defrost it.
I use powdered buttermilk. Keeps a long time when sealed in an airtight container in the fridge and I haven't been able to tell the difference in my recipes.
Thank you to the OP for asking a question that I've been wondering about too. I like the powdered buttermilk for bread and muffins, but notice the difference when baking cakes. I've often wound up throwing out buttermilk, and even milk that went beyond its bb date. I'm going tostart freezing it in zip bags in measured amounts so I just have to pull out one bag the next time I bake a chocolate cake.
To help use up buttermilk try making a buttermilk milkshake :)
A nearby resteraunt became famous here for their buttermilk milkshakes.
They mostly made pineapple B milkshakes but I have made chocolate and other flavors.
It's easy, just put ice cream in a blend, add b'milk and blend until smooth.
Add fruit if you want.
I took a reminder of a 1L carton of buttermilk and poured it out into ice cube trays, froze it and after it froze put them in a large ziplock baggie. Each ice cube form holds close to 30 mls I find.
I know it wasn't the question asked (useful to know you can freeze it, thanks!) but this might be useful to someone... I normally use buttermilk/sour milk in bread, it is really easy and very tasty. The one I use is based on this recipe, swopping some of the white flour for extra wholemeal and leaving out the sugar.