Comments on: Buttermilk

By: Stephanie G.

Stephanie G. — Sat, 04 Feb 2012 04:56:48 +0000

You can find powdered buttermilk in your supermarket, it’s with the evaporated milks and powdered milks. Store it in the fridge and mix up just what you need.

By: Krista

Krista — Thu, 26 Jan 2012 21:18:34 +0000

I do the milk and vinegar trick, but I don’t think it works as a well as buttermilk. However, it is cheaper. If I find buttermilk on mark down at the grocery store, I will purchase quite a bit and freeze it.

By: Natasha

Natasha — Thu, 26 Jan 2012 20:48:26 +0000

I always keep buttermilk on hand!

By: Lynn

Lynn — Thu, 26 Jan 2012 20:26:05 +0000

Yes, that tip does work great!

By: Linda

Linda — Thu, 26 Jan 2012 19:15:14 +0000

I love buttermilk! I generally keep/use the powdered kind, but honestly, it doesn’t work the magic in recipes that the real thing does! If I really want a recipe to turn out a star performance, I buy & use the fresh buttermilk.
Thank you for the info that it freezes. That is $saving information!

By: Judy

Judy — Thu, 26 Jan 2012 19:05:57 +0000

Oh, and BTW, did you know that if you substitute buttermilk for the water in a cake mix, the result is a moister, more homemade-tasting cake?

By: Judy

Judy — Thu, 26 Jan 2012 19:04:43 +0000

It’s a staple. But then, I’m one of the 1% of the population that loves the flavor by itself. I find it delicious! And it does have active cultures in it that are good for yer innards.

By: Becka

Becka — Thu, 26 Jan 2012 19:01:15 +0000

I try to always keep buttermilk on hand and if I don’t think I will use it before it expires I freeze it in one cup portions. I think the fresh buttermilk is much better than the powdered or using the soured milk substitute. It really contributes to the tenderness of muffins, cakes, and biscuits in MHO.

By: Donna

Donna — Thu, 26 Jan 2012 18:58:53 +0000

I usually always have buttermilk on hand. If I am running low, I have cultured myself. Just use 1/4 – 1/2 cup of buttermilk in a quart of milk. Leave it on the counter to culture for 12 to 24 hrs. Obviously you have to start with buttermilk that has live cultures in it. If not, it won’t culture anything. I use whole buttermilk, not the low fat or skim. About every 4th time I buy fresh buttermilk and start over so my cultures are always strong.

By: Melissa

Melissa — Thu, 26 Jan 2012 18:14:55 +0000

Ok so I use plenty of recipes with buttermilk but never all of the buttermilk before it expires. I didn’t think of freezing it. I buy it when I know I will use it all or most. But most of the time I do milk and vinegar. If I can freeze it, I’ll be damned if I will use milk and vinegar again.