A southern favorite often served alongside cornbread and black-eyed peas, buttermilk is low in calories and contains calcium plus vitamins A and B. Buttermilk is basically curdled milk with flecks of butter added in for flavor. Tart and creamy, the taste of plain buttermilk isn't for everyone. The tartness eases when buttermilk is used as an ingredient making for fluffy pancakes and creamy dressings. If you decide to freeze buttermilk, it can be done, but the consistency will not be the same after it's thawed -- it will be undrinkable, but may be used in cooking.
Step 1
Pour the buttermilk from its original container into a tall, rigid, airtight container. The cardboard carton or plastic jug is not suitable for withstanding the force of the buttermilk as it expands in the freezer.
Step 2
Leave 2 inches of headroom at the top to allow for expansion.
Step 3
Seal the container up tightly with the lid.
Step 4
Set the container into the freezer upright. Place it in the door or on a shelf where it will not tip over.
Tips and Warnings
- Buttermilk keeps well in the refrigerator for 7 to 14 days, depending on the carton's "sell by" date. If you freeze it, store buttermilk in the freezer for up to 3 months. Thaw buttermilk in the refrigerator. As it thaws, stir it to break up the ice chunks and keep the consistency as smooth as possible. It will be better for use in recipes than for drinking.
Things You'll Need
- Rigid airtight container
References
- Fort Valley State University: Buying Milk
- Colorado State University Extension; Food Storage for Safety and Quality; P. Kendall, et al.; February 2007
- North Dakota State University; Food Storage Guide; Julie Garden-Robinson; August 1998
- University of Georgia: Freezing Animal Products
- Michigan.gov: Department of Agriculture and Rural Development: Product Cold Storage Chart
- USDA: Safe Food Handling: Cooking for Groups: A Volunteer's Guide to Food Safety
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