How many times have you tried a recipe that calls for 1 cup of buttermilk but they only sell it in quarts? Usually (at my house anyway) the unused/extra buttermilk sits (forgotten) in the back of the fridge until its "use by" date has expired, but that is now a thing of the past. Since I discovered how well buttermilk freezes, I always have it in the house.
The only trick is to freeze it in small containers so that it thaws quickly. The smallest container I tried was my ice cube tray. After they are frozen, just put them in a freezer bag and carefully mark what's in the bag:
Ice cube trays are not a standard size. I have one that measures 2 tablespoons per cube and one that measures 1½ tablespoons per cube, so keep that in mind when you are thawing out the cubes (I usually just thaw a couple extra to be on the safe side).
If you can only get buttermilk in the quart-sized containers and a recipe for buttermilk pancakes or chocolate fudge cupcakes only calls for about 1/2 of a cup, you are bound to have leftovers! Or what about a recipe, like my perfect buttercream frosting, that only calls for a few tablespoons of cream, or a recipe that you need a splash of whole milk for? Luckily, it is actually so easy to freeze the left overs for next time in, convenient measurements that you can thaw out as you need it.
OUT OF BUTTERMILK FOR BISCUITS
As a general rule:
- 8 frozen 2 oz. cubes = 1 cup buttermilk
- 6 frozen 2 oz. cubes = 3/4 cup buttermilk
- 4 frozen 2 oz. cubes = 1/2 cup buttermilk
- 2 frozen 2 oz. cubes = 1/4 cup buttermilk
- 6 frozen 2 oz. cubes = 3/4 cup buttermilk
DON'T FREAK OUT TIP:
Sometimes, the thawed out buttermilk looks like it's separated (not pretty), don't freak out. Just whisk it back together (for a few seconds) then use it in any recipe.
The accuracy of the SIZE of your frozen buttermilk cubes is just a guideline and not at all important, it just gives you an idea of how many to thaw out for any given recipe.
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