Cooking Resources

joesfolk · 10-03-2011, 03:50 PM

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

CharlieD · 10-03-2011, 03:52 PM

I know sour cream doesn't work well after freezing.

JMediger · 10-03-2011, 04:05 PM

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.

**Dawgluver** · 10-03-2011, 05:30 PM

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.

CharlieD · 10-04-2011, 09:55 AM

Quote:

Originally Posted by Dawgluver

..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?

Zereh · 10-04-2011, 10:57 AM

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.

CharlieD · 10-05-2011, 02:23 PM

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.

CWS4322 · 10-05-2011, 03:50 PM

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.

SherryDAmore · 10-05-2011, 03:59 PM

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.

CWS4322 · 10-05-2011, 04:05 PM

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.