"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 10-03-2011, 04:50 PM   #1
Head Chef
 
Join Date: Aug 2010
Posts: 1,722
Buttermilk, can it be frozen?

Do you know...can I freeze buttermilk without having it separate when it is thawed?

__________________

__________________
joesfolk is offline   Reply With Quote
Old 10-03-2011, 04:52 PM   #2
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
I know sour cream doesn't work well after freezing.
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 10-03-2011, 05:05 PM   #3
Head Chef
 
JMediger's Avatar
 
Join Date: Sep 2005
Location: Wisconsin
Posts: 1,178
Here is one link that may help ... How to Freeze Buttermilk | eHow.com

It does mention separation so be sure to mix it again when thawed. Are you using it for cooking/baking? It also mentions that for these purposes it will be fine but for drinking, not so much.
__________________
JMediger is offline   Reply With Quote
Old 10-03-2011, 06:30 PM   #4
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,095
I don't use buttermilk often enough to get fresh, but I do keep a container of Saco Buttermilk powder, which works pretty well. You can also make your own by adding an acid (vinegar or lemon juice), stir and let sit, which will work in a pinch.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 10-04-2011, 10:55 AM   #5
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
Quote:
Originally Posted by Dawgluver View Post
..You can also make your own by adding an acid (vinegar or lemon juice), stir and let sit, which will work in a pinch.
I understand according to do that you should warm up the milk. Do you know what temp?
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 10-04-2011, 11:57 AM   #6
Head Chef
 
Zereh's Avatar
 
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,548
If you heated the milk and added acid you'd end up with ricotta cheese ...

I just measure out the milk I need, add the lemon juice and let it sit @ room temp for about 10-minutes or so for buttermilk.
__________________
~~
Zereh

We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
Zereh is offline   Reply With Quote
Old 10-05-2011, 03:23 PM   #7
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
Well, there is more to making cheese than just heating. My milk doesn't go sour. doesn't become butter milk just like that. Some times it takescouple of days to even get to strat going sour even if I warm it up.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 10-05-2011, 04:50 PM   #8
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,303
I freeze buttermilk for baking all the time. Since most of the recipes I use call for 1 cup, I freeze it in one-cup containers.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 10-05-2011, 04:59 PM   #9
Senior Cook
 
SherryDAmore's Avatar
 
Join Date: Jul 2011
Location: Northeast
Posts: 275
Agree with freezing in 1 cup increments. You can't drink it after freezing, but using it to cook with is fine. I do it alot. I use it to marinate chicken as well.
__________________
The more you live, the less you die" - Janis Joplin
SherryDAmore is offline   Reply With Quote
Old 10-05-2011, 05:05 PM   #10
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,303
Ditto on the buttermilk for chicken. I will take a quart of buttermilk and marinate the chicken overnight. I usually cook the chicken in my slow cooker with sprigs of fresh rosemary and sage on top. There's enough buttermilk left on the bird to make a sensational gravy. I use buttermilk when making a batter for pan-frying fish and in chicken gravy. Once you start using it, you can find all kinds of uses for it.
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Reply

Tags
frozen

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:34 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.