Friday Frugal Tips-Freezing ButtermilkOn Tuesday, I posted a brownie recipe that took only 1/2 cup buttermilk. I know about the milk and lemon juice/vinegar substitute, and I keep Saco dry buttermilk on hand at all times. However, I prefer to use real liquid buttermilk when I can. The problem with liquid buttermilk comes with what to do with any excess. I sometimes, also, find buttermilk at a really good price as in the photo below. To keep buttermilk for the long term, I freeze it.
Since a half cup of buttermilk is the smallest unit of measurement I use, I freeze multiples of half cups. I pour the buttermilk into snack size zip top bags and remove as much air as I can. I then put the bags of buttermilk into a quart size, zip-top freezer bag, write on the bag how many snack bags of buttermilk it contains, date and freeze. This way I can take out as many bags of buttermilk as a recipe calls for. These thaw easily under running water, or cut the bags open and put in a microwave-safe bowl and microwave in 30-second increments at 50% power until thawed.
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