Since a half cup of buttermilk is the smallest unit of measurement I use, I freeze multiples of half cups. I pour the buttermilk into snack size zip top bags and remove as much air as I can. I then put the bags of buttermilk into a quart size, zip-top freezer bag, write on the bag how many snack bags of buttermilk it contains, date and freeze. This way I can take out as many bags of buttermilk as a recipe calls for. These thaw easily under running water, or cut the bags open and put in a microwave-safe bowl and microwave in 30-second increments at 50% power until thawed.
Linking to Frugal Friday Link Party
THANK YOU!!!!!! I have wondered about this before but was not sure about trying it. Your awesome!
ReplyDeleteBrilliant idea! I am doing this!
ReplyDeleteThis is brilliant! I'm wondering why I've never heard of this before. On my next trip to the grocery store, which might be in a long while during this pandemic, I will buy a quart of buttermilk and do this. Thank you!
ReplyDeleteBetterr than better. Use plain low fat Kefir. It is terrific in muffins, cakes everything. Same tart addition with a whole healthful bunch of nutrition. I always use this in muffins and cornbread and I always have buttermilk in the fridge. The real stuff from my fresh goat.
ReplyDelete