Let’s talk about buttermilk for a moment.
As I’ve slowly become convinced over the past year or so that buttermilk isn’t just a common ingredient at the grocery store, but also one of the most underrated ingredients at the grocery store. It used to be one of those things that I’d see at the store and wonder who ever bought it, but now I totally understand why people buy it.
What is Buttermilk?
The thing about buttermilk is that it isn’t just milk that has been infused with butter (if you had been wondering), it is a cultured milk product, like yogurt or kefir, where bacteria have been added to the milk and allowed to grow. Basically, the bacteria have been introduced to the milk and allowed to flourish. During the growth process, the bacteria eat through the natural sugars in the milk and produce an acidic byproduct. During the process of “culturing,” all of the milk proteins in the milk are denatured and the thickening happens – just as when heat denatures the proteins in egg whites and converts them from a liquid state into a solid state. All of this “culturing” action produces a unique, tangy flavor along with a thick, creamy texture to the milk.
Since buttermilk has an acidic pH, it can act as a leavening agent in muffins, biscuits, and baked goods because of its acidic pH. When you do not have buttermilk on hand, there are many ways in which you can substitute it (see here for some options), but the problem is that, even if you do use these substitutes, you won’t get the same unique buttermilk flavor, even though they do provide acid.
In addition, buttermilk has an amazing flavor. Granted, I’m not sure that I’d drink it plain (there are some who do that), but when used in recipes, it adds the most amazing flavor. Substitutions just don’t do it for me anymore. I need real buttermilk and that’s why I have to use it.
Another awesome thing about buttermilk is its creaminess and richness. Even low-fat buttermilk will still add a thick, creamy texture to whatever you’re using it in, because the thick texture is due to the culturing process, not the fat content. If you want to make dips, dressings, or soups, that’s a huge plus.
What are you going to do? Buy a whole gallon of buttermilk, use one cup, and then let it go bad in the back of your refrigerator? Honestly, I have done that before. But then I discovered this little gem of a method! It is so easy to freeze buttermilk and when it thaws, it tastes just as good as fresh buttermilk.
And the recipe that Apronese presents the following steps on how to freeze buttermilk is for you.
Here’s How to Freeze Buttermilk
The first thing you need to do is measure the volume of the ice cube tray wells before freezing them. You will be able to tell how many buttermilk cubes you will need to thaw for any recipe that requires buttermilk cubes to thaw.
I use that cute little shot glass measuring cup (1 oz.) but you could also use a measuring spoon. I had 1.5 Tbsp of wells, so for one cup, I would need to thaw 12 cubes. Write down the volume somewhere so you don’t forget.
HINT: 1 fluid ounce equals 2 tablespoons.
After shaking the buttermilk a few times, carefully pour it into the ice cube tray. It will be a little overblown and bubbly when you pour it into the ice cube tray, but that’s okay. I filled up about two ice cube trays with the leftover buttermilk.
Ensure that the cubes are completely frozen before transferring them to a freezer bag. You do not want them to be exposed to air in the tray where they would be able to dry out or absorb rogue flavors from your freezer if you do so.
Once they are completely frozen, transfer them to your freezer bag. Make sure the bag is labeled and dated correctly.
Also, you might want to write down the volume of the cubes on the bag so that you will always be able to find them right there. Let the cubes sit for a minute or two if they are stuck in the tray, and the outside edges should melt a little bit and they should be able to be released right away. Just let them sit there for a bit.
After the cubes are transferred to the freezer bag and the bag is popped back into the freezer, you will now have buttermilk available whenever you need it.
After thawing out some buttermilk cubes, I made some whole wheat oatmeal pancakes and it works beautifully! The buttermilk separates a bit when thawed, but stirring it well brings it back together (buttermilk tends to separate when refrigerated, too), so I just threw out the container and used it again.
Let’s talk about buttermilk for a moment.
As I’ve slowly become convinced over the past year or so that buttermilk isn’t just a common ingredient at the grocery store, but also one of the most underrated ingredients at the grocery store. It used to be one of those things that I’d see at the store and wonder who ever bought it, but now I totally understand why people buy it.
What is Buttermilk?
The thing about buttermilk is that it isn’t just milk that has been infused with butter (if you had been wondering), it is a cultured milk product, like yogurt or kefir, where bacteria have been added to the milk and allowed to grow. Basically, the bacteria have been introduced to the milk and allowed to flourish. During the growth process, the bacteria eat through the natural sugars in the milk and produce an acidic byproduct. During the process of “culturing,” all of the milk proteins in the milk are denatured and the thickening happens – just as when heat denatures the proteins in egg whites and converts them from a liquid state into a solid state. All of this “culturing” action produces a unique, tangy flavor along with a thick, creamy texture to the milk.
Since buttermilk has an acidic pH, it can act as a leavening agent in muffins, biscuits, and baked goods because of its acidic pH. When you do not have buttermilk on hand, there are many ways in which you can substitute it (see here for some options), but the problem is that, even if you do use these substitutes, you won’t get the same unique buttermilk flavor, even though they do provide acid.
In addition, buttermilk has an amazing flavor. Granted, I’m not sure that I’d drink it plain (there are some who do that), but when used in recipes, it adds the most amazing flavor. Substitutions just don’t do it for me anymore. I need real buttermilk and that’s why I have to use it.
Another awesome thing about buttermilk is its creaminess and richness. Even low-fat buttermilk will still add a thick, creamy texture to whatever you’re using it in, because the thick texture is due to the culturing process, not the fat content. If you want to make dips, dressings, or soups, that’s a huge plus.
What are you going to do? Buy a whole gallon of buttermilk, use one cup, and then let it go bad in the back of your refrigerator? Honestly, I have done that before. But then I discovered this little gem of a method! It is so easy to freeze buttermilk and when it thaws, it tastes just as good as fresh buttermilk.
And the recipe that Apronese presents the following steps on how to freeze buttermilk is for you.
Here’s How to Freeze Buttermilk
The first thing you need to do is measure the volume of the ice cube tray wells before freezing them. You will be able to tell how many buttermilk cubes you will need to thaw for any recipe that requires buttermilk cubes to thaw.
I use that cute little shot glass measuring cup (1 oz.) but you could also use a measuring spoon. I had 1.5 Tbsp of wells, so for one cup, I would need to thaw 12 cubes. Write down the volume somewhere so you don’t forget.
HINT: 1 fluid ounce equals 2 tablespoons.
After shaking the buttermilk a few times, carefully pour it into the ice cube tray. It will be a little overblown and bubbly when you pour it into the ice cube tray, but that’s okay. I filled up about two ice cube trays with the leftover buttermilk.
Ensure that the cubes are completely frozen before transferring them to a freezer bag. You do not want them to be exposed to air in the tray where they would be able to dry out or absorb rogue flavors from your freezer if you do so.
Once they are completely frozen, transfer them to your freezer bag. Make sure the bag is labeled and dated correctly.
Also, you might want to write down the volume of the cubes on the bag so that you will always be able to find them right there. Let the cubes sit for a minute or two if they are stuck in the tray, and the outside edges should melt a little bit and they should be able to be released right away. Just let them sit there for a bit.
After the cubes are transferred to the freezer bag and the bag is popped back into the freezer, you will now have buttermilk available whenever you need it.
After thawing out some buttermilk cubes, I made some whole wheat oatmeal pancakes and it works beautifully! The buttermilk separates a bit when thawed, but stirring it well brings it back together (buttermilk tends to separate when refrigerated, too), so I just threw out the container and used it again.
Simple to make, delicious to eat is what Apronese feels when freezing buttermilk. You can share this with your friends.
