If you find yourself in the situation where you have excess buttermilk because a recipe called for only a few tablespoons or even a cup full and now you have plenty of leftovers and don’t want to throw it out, a solution is to freeze it. Yes, you can freeze buttermilk! You can freeze it several different ways.

Freezing:

  • You can measure out a cup of buttermilk and put it in a plastic zip bag. Place on a cookie sheet so it can lay flat, freeze. In a few hours you can take the cookie sheet out, now the milk is frozen flat to maximize shelf space.
  • You can measure out smaller batches of buttermilk in teaspoon or tablespoon size, then freeze it in ice cube trays. I had a plastic egg carton and used that for tablespoon amounts. Then once it’s frozen just pop them into a zip sandwich or freezer bag.
  • You can also just freeze it in small freezer containers.
Freezing Buttermilk in containers

How to store and freeze buttermilk

Frozen Buttermilk

Frozen cubes of buttermilk

To use:

You can either place it in your refrigerator overnight or use the microwave to defrost, or you can also just place the plastic bag into a bowl of warm water until it defrosts.

Shelf life in the freezer is generally about 3 months. Label all your bags/containers with the date, buttermilk, and how much is in it.

https://pioneerthinking.com/diabetic-food-gifts-tuscan-market-soup-gift-jar-andor-whole-grain-buttermilk-bread

Southern Buttermilk Biscuits

Serve with jam, honey, preserves or simply just melted butter. You can also serve with melted butter and a sprinkle or dried rosemary. Makes 10-12 biscuits.

Ingredients

  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon of salt
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 2 tablespoons butter
  • 2 tablespoons shortening
  • 1 1/4 cup buttermilk

Instructions

  1. Preheat oven to 400 F.
  2. In a large bowl, add all dry ingredients and stir together. Cut in shortening until mix is crumbly.
  3. Make a well in the center. Add half of the buttermilk. Stir flour into the mixture until the dough is soft but not sticky. Add more buttermilk if necessary. On a floured surface, knead dough until its smooth.
  4. Roll out to a 1/2 " thickness.
  5. Cut with a round cookie cutter or use a small glass cup. Bake on an ungreased cookie sheet for 15-20 minutes.

More Buttermilk recipes

The Author:

Pioneerthinking.com – Ingredients for a Simple Life.

Photo. Pioneerthinking.com, Jeffrey W.

June 24, 2018

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