Kitchen Basics: How to Freeze Buttermilk

If you’re like me, you lament the fact that buttermilk is only available in quart-sized containers. I mean, really, you can buy a pint or half-pint of cream, heck, you can even buy pint of milk these days, but only full quarts of buttermilk?

If you’re also like me, buttermilk isn’t exactly the most commonly used item in your kitchen. You need it every now and then when you are making some biscuits or pancakes or chess pie, but those use maybe a cup or two at most. Sure, since buttermilk is already slightly soured it does last longer than regular milks, but it won’t last forever. And if you’re (once again) like me in that you feel the good, full-fat stuff is well worth the extra money, you don’t exactly like the idea of wasting it.

Luckily, freezing buttermilk is incredibly easy, and if you measure it out according to what you most use it for, (3/4 cup for one batch of biscuits in my case) you can thaw it out as needed.

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