I have buttermilk leftover from a recipe from Mother's Day brunch. Can I freeze it? I was thinking I would freeze it in 1 cup portions, but I'm not sure it will freeze and then thaw well. I would only be using it in the future for baking (muffins, pancakes, etc.).
I don't use enough buttermilk to go through an entire carton, so I regularly freeze buttermilk in 1 cup and 1/2 cup portions. In a frozen state, it is good for six months. (It might be good for longer, I just haven't tested it).You will want to thaw it in the fridge rather than the microwave. In the microwave, it will boil easily and boiling changes the consistency for baking.
Post by dragonfly08 on May 23, 2012 14:00:30 GMT -5
I just made waffles today using buttermilk that I'd taken out of my freezer. They turned out exactly the same as they do when I make them with fresh buttermilk.
I do freeze them using mini-muffin tins so that I can pre-measure portions. Once frozen I pop them out and put them in Ziplock bags/containers. Then I can just take out what I need.