Got buttermilk? You might have questions about it — as in, why does it seem fine even weeks after its “use-by” date? Yours has been opened for a while, but can you freeze what’s left? Was it smart to buy the low-fat kind? And what are some good ways to use it?
Answers, in order:
● 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.
● Real buttermilk is naturally probiotic and low-fat — in the neighborhood of 0.5 to 1 percent. The kind labeled “low-fat” at the grocery store is a lesser product, made by introducing acidifying cultures into low-fat or nonfat pasteurized milk. In comparison, Kate’s creamery of Maine brand buttermilk begins as a byproduct of the company’s manufacture of butter, which is made from heavy cream. Buttermilk and yogurt cultures are added later.
● Yep, you can freeze the buttermilk you plan to use for baking. But that’s not ideal, because it will separate and need to be reincorporated.
● The natural lecithin in buttermilk does wonders for baked goods, such as promoting a better rise and a more tender crumb. This being St. Patrick's Day, an Irish soda bread would be just the ticket for using up a cup. We like this Dark Irish Soda Bread, rich with molasses and whole-wheat flour. Kentucky Buttermilk Cake and Rustic Chocolate Chip Tea Bread are personal b-milk favorites of mine. Ace baker and newly James Beard-nominated cookbook author Dorie Greenspan's a buttermilk fan, btw.
I’m baking later today with February-dated buttermilk . . . will post the results online.
As viewed by readers online:
1. 'Dirty' Cauliflower above, left. Ellie Krieger's not all about "clean eating," as this side dish with toasted bread crumbs shows.
3. Irish Coffee. This passes the Spirits column/M. Carrie Allan test, so we're good with it.
4. Chicken Soup With Benefits. The annotated recipe guides you through from-scratch steps that lead to tender chicken, a faster broth and bonus fried chicken-skin garnishes.
FAQs
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. This shelf life may not be super long, but gives you enough wiggle room to use up your buttermilk. However, its shelf life could be much shorter if you don't store it properly.
How long will buttermilk last in the refrigerator? ›
Opened buttermilk can last up to 14 days in the fridge and slightly longer than its expiration date if unopened. It can be frozen opened or unopened in an airtight container for up to 3 months. If you notice any changes to the smell or look of your buttermilk, it's best to toss it to avoid getting sick.
How do I know if buttermilk has gone bad? ›
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.
How do you increase the shelf life of buttermilk? ›
Keep buttermilk refrigerated and don't let it sit out at room temperature. An unopened carton will last longer than an opened carton. Use good hygiene when you open the carton and pour from it—keep your fingers away from the lip of the carton, and never drink straight from the carton.
Can I freeze buttermilk to use later? ›
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.
Can I make buttermilk and store it in the fridge? ›
Answer: It'll definitely keep for a few weeks when stored in the fridge. (Remember that homemade buttermilk—made from cream—will turn within a few days.) The tricky thing about buttermilk is that, by nature, it smells a little, uh, funky.
Is it okay to cook with expired buttermilk? ›
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.
What to use instead of buttermilk? ›
Dairy-based substitutes for buttermilk
- Milk and vinegar. Adding vinegar to milk gives it an acidity similar to that of buttermilk. ...
- Milk and lemon juice. ...
- Milk and cream of tartar. ...
- Lactose-free milk and acid. ...
- Sour cream and water or milk. ...
- Plain yogurt and water or milk. ...
- Plain kefir. ...
- Buttermilk powder and water.
Buttermilk is an excellent source of protein, which your body needs to build healthy muscles, skin, and bones. Most buttermilk on the market is also fortified with extra vitamins and minerals, such as: Vitamin A. Vitamin D.
Why is store bought buttermilk so thick? ›
Now, the buttermilk you buy at the supermarket is regular milk that has active cultures/good bacteria added to it. This creates a chemical reaction that causes the milk to thicken and develop a signature tangy flavor.
Give the buttermilk a good shake, and pour it into ice cube trays by the tablespoon. Once the milk is frozen, pop the cubes into a ziplock plastic freezer bag. Label the bag, and date it so you'll know when you should use or toss the frozen buttermilk.
Does butter go bad? ›
Any sour or off-putting smell means it's a goner. Same goes for taste: If it tastes sour or off, toss it out. 5 And don't worry, a small taste of rancid butter won't hurt you. Of course any visible mold, discoloration, and changes in texture are visible cues that it's time to throw the butter in the trash.
How to tell if buttermilk is bad? ›
If buttermilk is extremely thick, coming out of the container in large lumps, and/or has a very sour smell, it is bad. There might even be some mold on the lid of the buttermilk or floating on top.
Can you put buttermilk in coffee? ›
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.
What are 10 uses of buttermilk? ›
You've got plenty of options to make the most of it.
- Cranberry Buttermilk Breakfast Cake. ...
- Buttermilk Banana Bread. ...
- Buttermilk Coleslaw. ...
- Dulce De Leche Buttermilk Cheesecake. ...
- Buttermilk Brownies with Peanut Butter Frosting. ...
- Buttermilk and Fresh Herb Drop Biscuits. ...
- Best Ever Buttermilk Blueberry Muffins.
Buttermilk is good for about a week past its expiration date if it has been kept refrigerated. This is due to the fermentation in buttermilk allowing the buttermilk to last longer.
How long does it take for buttermilk to get to room temperature? ›
Buttermilk, cream, and milk are easy to bring to room temperature quickly: Simply pour the amount needed for the recipe into a microwave-safe container and heat at 20% power in 10-second intervals until the liquid has warmed to room temperature.
How long is homemade butter good for? ›
How long does homemade butter last? Homemade butter has a shelf life of up to 2 – 3 weeks when kept in the fridge. You can also keep your homemade butter in the freezer for up to 9 months.
