How to tell if Buttermilk is Bad + pics of good vs bad! (2024)

FAQs

How can I tell if buttermilk is spoiled? ›

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.

As long as your aged buttermilk smells like it did when it was fresh and looks creamy, it's usable. Its tang and buttery notes are most likely diminished, but you can cook and bake with it. It has a low pH or level of acidity, which inhibits the growth of bad-for-you bacteria.

You may know that fermented foods can last a long time, and lactic acid does inhibit the growth of bacteria, but unlike pickles or miso, buttermilk doesn't last for months. An opened container will only stay fresh for two weeks when stored in a refrigerator, and for up to three months if kept in the freezer.

Sometimes overculturing (too long or too warm) can cause the buttermilk to curdle or become lumpy before it separates fully.

I often joke with my family that buttermilk never goes bad. Of course, it does eventually. There are obvious signs of spoilage like blue-green mold growth or when the buttermilk's naturally sour aroma gets more pungent and its viscous body becomes gloppy.

This is what your buttermilk should look like after a few minutes of sitting: … thick and lumpy. It's not exactly the prettiest thing, is it?

Whisk It into a Dip, Sauce, or Dressing

another cake. For an easy savory option, drizzle some buttermilk into your next salad dressing or creamy dip. You can whip up a simple, herby ranch dressing or any easy buttermilk dressing. Drizzle some into bean dips or caramelized onion dips.

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.

There's nothing wrong with using buttermilk well past the sell-by date; its acidic nature and complement of beneficial bacteria make buttermilk much less perishable than fresh milk. And if it gets a bit tangier over time, that's a win for most recipes.

If you have got some curdled or sour milk in your kitchen, use it to replace the yoghurt, sour cream or even butter in your recipe. With this curdled milk, you can make bread, pancake and even delicious cakes.

What are the yellow dots in buttermilk? ›

Lactic acid in the milk produced a bacteria that fermented milk. Cultured buttermilk is from milk that has been pasteurized and hom*ogenized. Then one of two types of bacteria is added, which encourages the natural fermentation process. Some manufacturers add tiny yellow flakes to imitate butter.

This quick and easy buttermilk substitute is incredibly simple, and my hope is that you have what you need at home already. Here's what you need: Lemon juice OR vinegar. Fresh or bottled lemon juice OR distilled white vinegar will work equally well.

Drinking larger amounts of spoiled milk can cause stomach distress resulting in abdominal cramping, vomiting and diarrhea (like a food-borne illness). In most cases, symptoms caused by drinking spoiled milk resolve within 12-24 hours.

After a few days in the fridge, buttermilk naturally separates into solids and whey. If it comes back together when shaken, it's usable, even if it's a couple of days beyond the freshness date. Cultured products are forgiving.

Buttermilk is a cultured — essentially soured — milk product. It's nutritionally comparable to skim milk but has a tarter taste. The U.S. Department of Agriculture (USDA) estimates that 90% of U.S. citizens don't get enough dairy every day. Give buttermilk a try for a unique and healthy way to add dairy to your diet.