I have about 1/4 gallon of buttermilk that has been expired for about 5 days. I want to use it but I don't know whether or not it is use-able, does anyone know a recipe that calls for soured buttermilk?
I'm sure this will get moved shortly, but buttermilk is generally already soured, and it tends to keep well beyond the sell-by date. It's an ongoing battle for my wife and I, though.
I drink a lot of buttermilk and have always had good b milk even 2 weeks after the date on the carton.
Much of that will depend on your refrigeration temps. A good and consistently cold refrigerator, should be fine. However, if ever left out for some time (like over breakfast) or the fluid temperature has risen above 40 degrees, it could be a goner even before the stamped date.
Fluid Dairy products are not forgiving to temperature fluctuations. Case in point is jugs/cartons stored in the door that get very air movement. Over at my sisters, I have seen milk go bad within a week because the door was fanned so often by her kids. Poor temperature recovery of an old refrigerator was the blame. The new fridge rocks for her as it is a commercial one with a much higher recovery performance.
you *could* taste it, if you know what buttermilk tastes/smells like
I've had great luck with buttermilk past the due date. Soak some chicken, make some scones, make a cake...whatever you'd do with buttermilk anyway. That is, if it's not spoiled. VERY doubtful that it's spoiled 5 days past due.
watch out for reddish mold -- that's the dangerous kind.
of course, I'd throw it out if there were ANY mold....