buttermilk

[Vanessa]

I thought I needed buttermilk for a recipe & I didn't, it says exp Aug 14th.... Can I freeze buttermilk?

[shoyski]

Vanessa, I have been freezing buttermilk for years with no problem. I put my leftovers in Tupperware containers.

[Vanessa]

Thanks for your advice. I will freeze it since I always seem to need buttermilk when I am out of it. I tried (still have) the powder kind but prefer the regular kind.

[SandyDee]

What a great idea. How long is it good for in the freezer? I prefer the real thing, too. Never quite warmed to the powder kind either.

[Angelina]

I just drink it when I have too much! http://www.cookinglight.com/bbs/smile.gif

[Kristilyn1]

You probably all know this--but you can substitute buttermilk with one cup milk with a teaspoon of vinegar or lemon juice in it and let it sit for five minutes.

No more buying buttermilk specifically for a recipe for me anymore.

Kristi

[shoyski]

I've left the buttermilk in the freezer for at least a month, I think.

[lindrusso]

Originally posted by Kristilyn1:
You probably all know this--but you can substitute buttermilk with one cup milk with a teaspoon of vinegar or lemon juice in it and let it sit for five minutes.

No more buying buttermilk specifically for a recipe for me anymore.

Kristi

Kristi,

And you haven't noticed any difference in taste or consistency doing this? I've always seen this subsitution, but was always a bit nervous because buttermilk seems so much thicker - I was afraid my recipes might turn out too runny or something. It sure would be nice not to have to buy buttermilk whenever a recipe calls for it!!

[Kristilyn1]

[QUOTE]Originally posted by lindrusso:
[B] Kristi,

And you haven't noticed any difference in taste or consistency doing this? I've always seen this subsitution, but was always a bit nervous because buttermilk seems so much thicker - I was afraid my recipes might turn out too runny or something.

It seems to have worked fine for me. I used it in the triple fruit scones recipe--no issues, the CL pancake recipe I have and never noticed a difference. When you let the lemon-milk mixture sit for 5-10 minutes, it thickens right up.

Kristi

[julia]

I have never understood why dairies don't sell buttermilk in small containers (1 cup size for example, like half and half). It would make so much sense. Yes, it would probably cost a lot more, but I'd rather pay a bit more and not have waste.

[Beth Y]

I freeze buttermilk too, but do it in 1 cup increments, so when a recipe calls for 2 cups, etc., I just pull out two baggies! If it calls for 1/2 cup, then I only waste a little!

[BarbaraL]

I freeze buttermilk too. I love to make pancakes from scratch and like to have it on hand when the urge for pancakes hits. Also, my regular grocery store doesn't seem to carry it routinely anymore (maybe alot of people know about the vinegar in milk tip). I divide the buttermilk into the increments specified in the recipe (probably 1 cup), put in Tupperware, label and freeze. Usually one container is a little short, so I always label with the volume on the container! I have no idea how long it keeps; I've kept stuff in the freezer much longer than I'm sure I'm supposed to, but haven't had a problem (yet).

[MrsReber]

Kristi,
Does it have to be whole milk or does it work with low fat milk as well? I only ask because whole milk seems alot thicker.
Thanks!
Susan

[MaryB]

I use plain yogurt mixed with a little milk as a substitute for buttermilk. If the receipe calls for 1 cup of buttermilk, I use 3/4 cup non-fat plain yogurt and 1/4 cup of 1% milk. This has the same consistency as buttermilk whereas when I used the tablespoon of vinegar/lemon juice in milk it did not really thicken up.

[Kristilyn1]

[QUOTE]Originally posted by MrsReber:
[B]Kristi,
Does it have to be whole milk or does it work with low fat milk as well? I only ask because whole milk seems alot thicker.
Thanks!


I only cook/drink skim milk and it worked fine.

Kristi