Freezing Buttermilk – Works for me Wednesday
This is a great little tip I learned a few years ago. I’m sure a lot of you already know this, but as I’ve come across a few people recently who hadn’t heard this before, and because I’ve found it so useful, I figured I’d share it.
I used to never keep buttermilk on hand. Instead, I always used one of the quick tricks* to fake it. Those worked fine for the most part, but I really preferred the consistency and creaminess of real buttermilk. After one too many times of buying buttermilk for a recipe and letting the rest of the carton go bad in the refrigerator (why can you never buy a small enough carton of buttermilk??), I learned this valuable tip.
Buttermilk Waffles – recipe coming soon!
You can freeze buttermilk! How did I not know that before? Now, when I buy buttermilk, I use what I need for my recipe, then portion the rest out into one cup increments to store in the freezer. Then, when I need some in the future, I just thaw my pre-measured portions and use them. This is what works for me.
*If you run out of buttermilk (and don’t have any frozen) and need it for a recipe, the following will work to substitute for 1 cup of buttermilk:
- Put 1 Tbsp vinegar into a measuring cup and add milk until you reach 1 cup. Let sit for five minutes
- Put 1 Tbsp lemon juice into a measuring cup and add milk until you reach 1 cup. Let sit for five minutes.
- Stir together 1/2 cup plain yogurt and 1/2 cup of whole milk. (You may have to adjust your proportions depending on the thickeness of your yogurt or if you use skim or 2% milk)