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Friday, July 1, 2011

Friday Frugal Tips-Freezing Buttermilk

On Tuesday, I posted a brownie recipe that took only 1/2 cup buttermilk.  I know about the milk and lemon juice/vinegar substitute, and I keep Saco dry buttermilk on hand at all times.  However, I prefer to use real liquid buttermilk when I can.  The problem with liquid buttermilk comes with what to do with any excess.  I sometimes, also, find buttermilk at a really good price as in the photo below.  To keep buttermilk for the long term, I freeze it.

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

4 comments:

  1. THANK YOU!!!!!! I have wondered about this before but was not sure about trying it. Your awesome!

    ReplyDelete
  2. This 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!

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  3. Betterr 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.

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I love to read your comments and suggestions. Hope that you enjoyed your visit to Grandma Loy"s Kitchen.

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