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Freezing Buttermilk and Seven Recipes for Using Buttermilk

I love buttermilk. It is a staple in my fridge and I use it all the time.

Yes, you can use milk and lemon juice, or buttermilk powder, in place of buttermilk in recipes, but in some things buttermilk really is better.

In my experience pancakes made with buttermilk are fluffier and more tender. I have found the same thing with homemade cornbread, buttermilk is just better.

The trouble with buttermilk though is that it usually comes in a half gallon size, at least in my area it does. A half gallon of buttermilk is a lot of buttermilk, unless you are like some of my husband’s family that drink it by the glassful, buttermilk by the glassful might need a whole post on it’s own.

So, what do you do with all that leftover buttermilk that will not get used before it goes bad, you freeze it.

Freezing buttermilk is the perfect way to save it for use at a later time. It works great and avoids the waste from having it go bad.

I use the same containers to freezer buttermilk that I use for my freezer smoothies. You could really use any type of container, but these are a good size since they hold about 1 cup of liquid.

Need some ideas for using all that buttermilk?

What about pancakes? And buttermilk syrup would go perfectly with those pancakes.

Cornbread anyone?

Buttermilk mashed potatoes are the best.

I even use it for marinading chicken and for oven pork chops.

You can even use it in buttermilk pie.

There are all kinds of uses for buttermilk.

I would love to hear your thoughts. What is your favorite use for buttermilk? And do you agree, is buttermilk better? 


Lynn's Kitchen Adventures


  1. All these look really good Lynn! I’m not really a buttermilk lover, (not even regular milk) lol However these look especially good. I’m curious to try out the pie. 🙂

    I left a comment on your chicken salad too.

  2. I use buttermilk almost everywhere that milk is called for – pizza crust, fruit breads, pancakes, waffles, smoothies, tortillas, breakfast cakes/muffins, scones, baked oatmeal – just to name a few!

  3. Cheryl regan says:

    I use buttermilk in banana bread and rhubarb muffins too. We are lucky to find buttermilk in 1 cup and 2 cup servings and can make milk into buttermilk with white vinegar so buttermilk is always available

  4. Hi Lynn, I have tried freezing buttermilk but it separates and turns watery. The nice thick consistencey just was not there even after attempting to blend it up. Any advice?

    • I usually just stir it back together as best as I can and add it to whatever I am making. I have found that it in something like pancakes or most things it mixed right into the batter ect and it works fine.

  5. I learned about freezing buttermilk years ago. A neighbor worked at a grocery store. He always brought home the outdated buttermilk that would have been discarded and passed it out to friends and family. Actually, buttermilk is okay in the frig much longer than the “sell by” date. After being frozen, it works the same in baked goods.

  6. I love a tall glass of cold buttermilk with corn bread crumbled into it and a some diced hot onion mixed in.We ate this for supper many times when I was growing up.

  7. After all these years, and a train-load of buttermilk I have been through, I did not realize you could freeze it. As a youngster my grandmother use to make me homemade buttermilk, at the tune of around 5 gallons a week, I never had to freeze any of it! Pair this along with the tea cakes and fried apple pies and buttermilk pies she made me and one can understand why I “lived” at grandma’s house.

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