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mbfergie Jul 1, 2007 09:37 AM

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. foxy fairy RE: mbfergie Jul 1, 2007 10:09 AM

    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
      Candy RE: foxy fairy Jul 1, 2007 11:16 AM

      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
        Ruth Lafler RE: Candy Jul 1, 2007 11:50 AM

        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. chloe103 RE: mbfergie Jul 1, 2007 11:27 AM

      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. marthadumptruck RE: mbfergie Jul 1, 2007 11:38 AM

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

        1. p
          Pampatz RE: mbfergie Jul 1, 2007 11:56 AM

          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. Richard 16 RE: mbfergie Jul 1, 2007 10:47 PM

            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
              pitu RE: Richard 16 Jul 4, 2007 04:53 AM

              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. l
              lora RE: mbfergie Jul 2, 2007 06:13 AM

              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. Tehama RE: mbfergie Jul 2, 2007 06:54 AM

                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. j
                  jacinthe RE: mbfergie Jul 2, 2007 08:04 AM

                  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
                    cathodetube RE: jacinthe Aug 12, 2009 02:39 AM

                    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. rose water RE: mbfergie Jul 4, 2007 05:02 AM

                    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.

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