Can You Freeze Buttermilk? (2024)

FAQs

Can You Freeze Buttermilk? ›

Buttermilk freezes exceptionally well, making it a prime candidate for long-term storage, especially given our penchant for buying in bulk or simply overestimating how much we actually need for a recipe.

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.

Buttermilk and cream can be frozen for up to 1-3 months. Portion out your leftover liquid into the bags. You can do this by pouring the liquid into a measuring cup and then pouring it into the bag, or using a measuring spoon and freezing the amount in an ice cube tray before transferring to the bag.

Freezing Buttermilk in Canning Jars

To freeze buttermilk in canning jars, select clean wide-mouth jars. Allow for 1 inch of headspace (the space between the top of the liquid and the top of the jar) to give everything room to expand in the freezer.

Signs of Spoiled or Bad Buttermilk

Pour some into a cup and look at its consistency. It should be smooth, but if it's really thick and has clumps or chunks, the buttermilk has gone bad. The buttermilk smells strong and sour. Shake the buttermilk really well and pour some into a cup.

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.

May cause allergic reactions or digestive issues in some people. Buttermilk contains lactose, a natural sugar to which many people are intolerant. Although buttermilk appears to be more easily digested by some people with lactose intolerance, many may still be sensitive to its lactose content.

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.

Buttermilk is rich in calcium and phosphorus, which are essential minerals for maintaining your bone health. This makes it good for your bones and teeth and helps reduce the risk of osteoporosis (a reduction in bone density) and dental issues.

Why is my sour cream runny after freezing? ›

The ice crystals that form disrupt this matrix and result in a very grainy and sometimes runny texture, often with free moisture or water resulting,” said Galer. Freezing changes sour cream's flavor, too. You may have to adjust how you use sour cream after defrosting because the freezer stay impacts the food's flavor.

Buttermilk is a versatile ingredient that can add lift to baked goods for the fluffiest pancakes, waffles, and biscuits, tenderize chicken and other proteins, give rich texture and tangy flavor to dressings, and shine in delicate desserts like buttermilk panna cotta.

Yes, you can freeze cheese but not all types of cheese freeze well. The best cheeses to freeze are hard and semi-hard cheeses.To freeze, store it in a freezer bag, expel air and label. If you plan on using it grated, it's best to grate before freezing. Lay a bag of grated cheese out flat and don't pack it too tightly.

Freeze for up to 1 month for best results, or up to 3 months. To defrost the buttermilk, place it in the refrigerator for 24 to 48 hours (or you can place the container in a bowl of lukewarm water). Stir the buttermilk to re-integrate the texture; it should work for use in most recipes.

If a jar is narrow, or has sides that taper inwards, the extra pressure placed on the glass sides as the contents freeze will make it crack (which relieves the stress). This is why wide-necked glass jars, or those with sides that taper outwards, are better for freezing, especially when freezing liquids.

While an expiration date can help provide some insight as to when it will spoil, it often doesn't take into consideration whether the buttermilk was opened. Since quality fades quicker after opening, buttermilk will last a maximum of 2 weeks in the fridge.

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.

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.

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.