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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. 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....)