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buttermilk?

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I am just starting to do more baking (prefer cooking!) and notice many of the cake recipes I am attracted to use buttermilk. Can I freeze leftover buttermilk. The smallest quantity I find it in is quarts. Does anybody use the dried buttermilk? Or the milk with vinegar, if so must it be whole milk?

Thanks in advance...Marie

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  1. You can use buttermilk for such a wide spectrum of dishes and recipes: pancakes of course, biscuits, salad dressings (try this one in the blender: feta cheese, buttermilk, a couple of cloves of garlic, olive oil, fresh dill). Buttermilk is great as a marinade for chicken or fish too. For one dinner I used it in three recipes: the dressing above, then buttermilk-marinated chicken, and the biscuits.

    Plus, it lasts quite a while, significantly longer than other milk. I wouldn't try freezing it -- just get creative with the leftover from your cakes :) I've been wanting to try the buttermilk moist chocolate cake recipes. I'd love to hear how the cakes turn out.

    2 Replies
    1. re: foxy fairy

      It freezes just fine but there are so many good things to use it for a qt. is never a problem to me. Fried chicken soaked in it takes on a rich tang and it tenderizes the chicken, cornbread. A chocolate pound cake I have posted a recipe for on HC requires it. It is really good in mashed potatoes and gives them a sour cream like tang.

      1. re: Candy

        Yeah, when I'm counting calories I've found a splash of buttermilk is an acceptable sub for sour cream on my baked potatoes, too.

        I just keep a quart in the fridge and use it for whatever. The dog really, really likes a splash of buttermilk on her kibble, so it gets used eventually.

    2. You can also get good results substituting plain yogurt for buttermilk, which may be easier if yogurt is something you tend to keep around anyhow.

      1. To answer your question about the dried buttermilk, I do use it with some regularity. I find that it works very well.

        1. In our part of Mexico, there is no buttermilk to be had. The powdered buttermilk is OK and meant to be mixed into the dry ingredients. I often use milk with vinegar as a sub in chocolate cake or quick breads, but I like thick, creamy buttermilk better. More tang.

          1. I use the dried buttermilk often by adding it to the dry ingredients. I wrap the container in a plastic bag to keep out the moisture.

            As you probably know what is sold as buttermilk is not really buttermilk but is instead a cultured dairy product. That doesn't make it bad -- just different. The dried is real buttermilk (Sasco).Try them both and see which you prefer -- they're both fairly inexpensive.

            1 Reply
            1. re: Richard 16

              how long does the dried buttermilk keep?
              (I have an unopened box that's been sitting in the darkest recesses of my pantry for a year....)

            2. I prefer liquid buttermilk for baking. I find baked goods are noticeably more tender with it. When I buy a quart of buttermilk, I usually plan on a baking day where I use up my leftovers in muffins, pancakes, etc. that I throw in the freezer. Then my family's got great breakfasts for a solid week.

              1. Hey MBFergie! While I prefer liquid buttermilk, I always have a container of the Saco brand powdered cultured buttermilk blend stored in the refrigerator for those "in a pinch" baking needs. I have used this product for years and have never had a problem with it at all. I think I bought it at a specialty grocery store the last time, but I bet you can get it at any decent supermarket.

                And on another note, I had not thought of freezing buttermilk before. What a great idea. I'm glad to see from the other responders that this can be done.

                1. While I'm sure that real buttermilk is better, often when I'm baking I don't have any around, and I don't feel like running to the market to get some. I've always used a substitute of 1 cup milk + 1 tablespoon vinegar or lemon juice. Let that mixture stand for 5 or 10 minutes, stir, and use. I use nonfat milk since that's what I have in my house.

                  1 Reply
                  1. re: jacinthe

                    It's hard to find buttermilk in England; I have seen some British cooks on television advocate doing what you do Jacinthe, lemon juice in milk. I am going to try it myself.

                  2. Yes, it can be frozen, and does just fine. Use ice cube trays, then threw it all into a freezer bag once it's frozen. Then you can defrost and use a little bit at a time.