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Feb 17, 2009 05:26 AM

A couple more buttermilk questions.

Can buttermilk be frozen without changing its utility?

Does lowfat buttermilk change the way recipes turn out vs whole buttermilk?

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  1. It separates when frozen, but just shake it thoroughly after defrosting - I bake with defrosted bullermilk all the time. In the Boston area, the stores carry only lowfat or fat-free buttermilk. I never tried the latter; lowfat makes good baked goods.

    1. i have a hard time finding fat-free buttermilk, the low-fat variety seems to be more common. but i have baked with both, and they're really comparable...the low-fat still doesn't contain enough fat to make a noticeable difference in the final product. both lend the same tangy flavor and tender texture.

      1. Buttermilk freezes well if you plan to use it for cooking:


          1. Had it freeze and used it all the time after thawing in the arctic. As mentioned, just thoughly thaw it first, then shake.