what uses buttermilk?

You can divide it into 1 cup containers and freeze it. Then when you need buttermilk just set it out on the counter to thaw. Or if your in a really big hurry you can thaw it in the microwave on the defrost setting.

I don't like buttermilk to drink so when I buy it, it is always because a recipe I am using calls for it. None of my recipes ever uses a whole half gallon of buttermilk so I use what I need and freeze the rest.

Edited to add: It will separate somewhat when it thaws, but this doesn't affect the performance or the taste of the recipe that you use it in.
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The chickens would love it. You can freeze it for use later, but it will only be suitable for cooking then (won't hurt to drink it, just won't have the same texture.)

Go on a baking frenzy and freeze your baked products.
Add some hot sauce to it and soak chicken in it overnight... then fry up the chicken.... yum!
Make sure the chicken is dead first...
PANCAKES! with lots of syrup
and black coffee.
All of the above and thanks for the freezing idea. I have been giving the extra to the chickens and they do love it but am a little concerned that they are to young for the extra calcium. I only give yogert rarely because of it. But NOW I can freeze it by the cupful and then food saver it!
I bought buttermilk to make pancakes with. I had it laying around one day when I was gonna make pizza and used it warmed slightly to start my yeast it. WOW was it good. I also use it to make fresh NAAN, you know the indian flatbread. Same thing for any muffin recipe that might use milk or sour cream or yoghurt, use some buttermilk instead. SOOOO good.
Biscuits, muffins, waffles, pancakes, the best chocolate cake I've ever eaten. My problem with buttermilk is keeping it on hand, not what to do with it!

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