Don't pour out your leftover buttermilk! Freeze it to make it last months past its expiration date. Here's what you need to know about freezing and thawing buttermilk:
How Long Does Buttermilk Last?
A refrigerated carton of unopened buttermilk should be safe to drink up to two weeks after its best-by date. An opened container stored in the fridge, meanwhile, will be good for 14 days after it's opened.
How Can You Tell If Buttermilk Has Gone Bad?
When buttermilk is past its prime, its consistency will change: It will become thick and chunky instead of smooth. Fresh buttermilk has a relatively tangy odor, but expired buttermilk will smell strong and sour. Of course, if your buttermilk is growing mold or is discolored, throw it out.
Yes! You can freeze buttermilk, and you absolutely should if you don't think you'll use it up before it expires. It should stay good in the freezer for about three months — about two and a half months longer than refrigerated buttermilk.
How to Freeze Buttermilk
You can freeze buttermilk in its original carton, but only if you've already used some of it. Liquid expands as it freezes, so it needs a little bit of room to grow. You can also freeze buttermilk in an ice cube tray (this is especially handy if you'll only use a little bit at a time).
Our favorite way to freeze buttermilk, though, is in precise measurements in freezer-safe bags. Why? You'll only have to thaw exactly how much you need for a given recipe. Make life a little easier on your future self by dividing the liquid up into common portions (1 cup, ½ cup, ¼ cup, etc.) and labeling the containers with the date and amount.
To freeze buttermilk:
Decide how you want to divide the buttermilk. One quart-sized carton contains about 4 cups. You could freeze four cups separately or you can mix and match the measurements: Cover all your bases by freezing two 1-cup portions, two ½-cup portions, and four ¼-cup portions.
Label freezer-safe bags with the date and measurements. You'll want to get your labeling out of the way before divvying up the buttermilk, as it's no fun trying to write on liquid-filled bags. If you want to go the extra mile, you can pull out your calendar and calculate the date three months from now — this'll serve as your easily accessible expiration date.
Pour the buttermilk (in pre-measured portions) into the bags. Remove as much excess air as you can before sealing the top. Lay the bags flat in the freezer to save space.
How to Thaw Buttermilk
To thaw frozen buttermilk, simply transfer it from the freezer to the fridge the night before you plan to use it. If you're short on time, fill a bowl with warm (not hot or boiling) water and submerge the sealed bag. The buttermilk should thaw in about half an hour, though you may need to replace the water once or twice as it cools.
What to Do With Leftover Buttermilk
If you don't want to go through the trouble of freezing your leftover buttermilk, there are plenty of ways to use it up before it expires. Try one of these Buttermilk Cakes to Use Up Your Carton or explore our entire collection of Buttermilk Recipes.
You absolutely can freeze buttermilk. In fact, it's a great way to keep some of the fermented dairy product on hand for recipes that only need small amounts. This way, you don't need to buy another quart or half gallon and face the challenge of once again using it up before the expiration date hits.
You can freeze buttermilk in its original carton, but only if you've already used some of it. Liquid expands as it freezes, so it needs a little bit of room to grow. You can also freeze buttermilk in an ice cube tray (this is especially handy if you'll only use a little bit at a time).
Here's how to freeze buttermilk: Prepare the milk for freezing: Pour the buttermilk into a plastic container or resealable freezer bag, leaving at least ½ inch of headspace in the container to allow for expansion during freezing. Or, you can freeze it into smaller portions in a silicon tray or in plastic zip top bags.
Your buttermilk is likely expired if it's thick or chunky, smells sour or tangy, has dark colorations or mold in it, or if it's been at room temperature for more than two hours. Buttermilk can keep 2-3 weeks in the fridge and up to 1 week past its expiration date.
After 12 to 24 hours, the mixture will thicken. The longer you leave it out, the thicker and tangier the buttermilk will be. Depending on how warm your kitchen is, it may also take longer. Once the buttermilk has reached the texture and flavor you desire, store it in the refrigerator for up to a month.
Use freezer-safe plastic or glass storage containers with a tightly sealed lid. Fill each with 1/2 cup or 1 cup of buttermilk. Label the containers with the amount and date, then stick them in the freezer.
You absolutely can freeze sour cream. As with any food, freezing will stop the growth of microorganisms indefinitely, keeping it safe until you thaw it for reuse. The caveat is that like other dairy products, sour cream will lose some of its thickness and smooth, creamy texture once it's frozen and thawed.
Properly stored butter can be frozen for up to four months if frozen prior to the USE BY date on the package. Butter may begin to lose its fresh butter taste and pick up flavors and odors from the freezer if stored for longer than four months. Once the butter is removed from the freezer, use it within 30 days.
Guidelines from agricultural programs at various universities recommend consuming buttermilk within three weeks of the date stamped on the package. In the test kitchen, we've found that buttermilk won't turn truly bad (signified by mold growth) until at least three weeks after opening.
Buttermilk is a dairy product rich in vitamins and minerals that may offer several benefits for your bones, heart, and oral health. Still, it may cause issues for those with lactose intolerance or a milk allergy. If you tolerate dairy, buttermilk is a great and versatile addition to a healthy diet.
The answer is absolutely, yes. In short: It's tart, refreshing, and seemingly pretty good for you. Despite the delicious-sounding name, buttermilk isn't butter, nor is it exactly milk. Traditionally, this liquid was the byproduct of churning cream into butter.
Despite the way it sounds, buttermilk is neither sweet nor creamy — it actually tends to be quite bitter. It has a slightly thick consistency, similar to eggnog, and we do not recommend adding it to coffee of any sort. Buttermilk is much better for baking rather than drinking.
Similar to milk, lemon juice can cause buttermilk and yogurt to curdle. If you want to combine these ingredients, it's better to do so gradually and with proper tempering.
Both salted and unsalted butter freeze very well. When freezing butter, keep it in its original carton and place it inside a resealable freezer storage bag to protect its delicate flavor.
Buttermilk is made from curd. ... So, the same process would have taken place if buttermilk is added to milk. But here the milk is chilled, so at this temperature growth of Lactobacillus is prevented, so no formation of curd takes place but when chilled milk comes to normal room temperature, it will become curd.
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