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How to Make Frozen Buttermilk
- Decide if you want to freeze your buttermilk in cubes (approx 1 ounce) or in muffin tins or to freeze flat in freezer bags.
- Muffin Tin: decide what measure you will use. Example 1/2 cup. Measure the amount and then pour that amount into a non-stick muffin tin. Freeze. When completely frozen, remove from tin and place in freezer bag. Mark bag with the measure (example 1/2 cup buttermilk). Keep for up to 3 months.
- Freezer Bag (stored flat): decide what measure you will use. Example 1 cup. Measure the amount and then pour that amount into a freezer bag. Do not fill completely, you'll need room for expansion. Remove most of the air. Lay flat on a tray in the freezer (do not stack). When frozen the bags will be flat and can save room in the freezer. Mark bag with the measure (example 1 cup buttermilk). Keep for up to 3 months.
- Thaw the cubes overnight in the refrigerator or melt them at a low power in the microwave.
Freezing will cause the solids and the whey in the buttermilk to separate. Before using in your recipe, whisk the buttermilk or run it in a blender until the solids and the whey reincorporate.