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.

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4 comments:

  1. MeJuly 4, 2011 at 10:19 AM

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

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  2. The Better BakerJune 19, 2013 at 8:46 AM

    Brilliant idea! I am doing this!

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  3. AleneApril 27, 2020 at 9:23 AM

    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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  4. quilty.lurl@gmail.comApril 28, 2020 at 1:01 AM

    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.