How To Store Buttermilk

TL;DR

• Store buttermilk in the refrigerator at or below 40°F (4°C) for 1-2 weeks past the printed date.
• Freeze buttermilk in ice cube trays or small containers for up to 3 months.
• Check for signs of spoilage including off smells, mold growth, or unusual texture before use.
• Use thawed buttermilk in cooking and baking, giving it a good stir before adding to recipes.
• Make quick buttermilk substitutes using milk with lemon juice or yogurt thinned with water.

Introduction

Buttermilk, the tangy dairy product that adds a delightful zing to pancakes and biscuits, is a kitchen staple for many food lovers. But what happens when you can’t use up that entire carton before it expires? Proper storage is key to maintaining buttermilk’s quality and extending its shelf life. Let’s dive into the world of buttermilk storage and discover the best ways to keep this versatile ingredient fresh and ready for your next culinary adventure.

Understanding Buttermilk

What is Buttermilk?

Buttermilk isn’t just milk with butter in it—surprise! It’s actually the tangy, slightly thick liquid left over after churning butter. Modern buttermilk is typically cultured, meaning beneficial bacteria are added to low-fat milk to create that signature tartness.

Rich in calcium, protein, and probiotics, buttermilk packs a nutritional punch. It’s lower in fat than regular milk, making it a healthier choice for many recipes. The acidity in buttermilk also works magic in baking, tenderizing meats, and adding depth to savory dishes.

Types of Buttermilk

Walk down the dairy aisle, and you’ll find a few buttermilk varieties:

1. Cultured Buttermilk: The most common type, made by adding lactic acid bacteria to milk.
2. Traditional Buttermilk: The liquid leftover from butter churning, rarely found in stores.
3. Powdered Buttermilk: A shelf-stable option that’s reconstituted with water.

Feeling adventurous? You can even make buttermilk at home! Simply add a tablespoon of lemon juice or white vinegar to a cup of milk and let it sit for 5-10 minutes. Voilà! Homemade buttermilk substitute at your service.

Proper Buttermilk Storage

Refrigerating Buttermilk

Buttermilk’s best friend is your refrigerator. Always store it at or below 40°F (4°C) to keep those good bacteria happy and the bad ones at bay.

Once opened, buttermilk typically lasts 1-2 weeks past the printed date. But don’t just rely on the date—trust your senses. If it smells fresh and looks normal, it’s probably still good to use.

Pro tip: Store buttermilk in the main body of the fridge, not in the door. Temperature fluctuations from opening and closing can speed up spoilage.

Freezing Buttermilk

Yes, you can freeze buttermilk! This is a game-changer for those who don’t use it often. Here’s how:

1. Pour buttermilk into ice cube trays or small freezer-safe containers.
2. Freeze until solid (about 2-3 hours).
3. Transfer frozen cubes to a freezer bag, squeezing out excess air.
4. Label with the date and amount.

Frozen buttermilk keeps for up to 3 months. To thaw, simply transfer to the refrigerator overnight. The texture might change slightly, but it’ll still work great in cooking and baking.

Signs of Spoilage

Nobody wants to ruin a recipe with spoiled buttermilk. Here’s how to tell if it’s past its prime:

1. Smell: Fresh buttermilk has a tangy, pleasant aroma. If it smells sour or off, it’s time to say goodbye.
2. Appearance: Look for any mold growth or significant color changes.
3. Texture: If it’s excessively thick or chunky, it’s probably spoiled.

Remember, when in doubt, throw it out. Food safety should always be your top priority.

Using Stored Buttermilk

In Cooking and Baking

Stored buttermilk is incredibly versatile in the kitchen. Use it to make fluffy pancakes, tender fried chicken, or creamy salad dressings. For baking, room temperature buttermilk works best, so let it sit out for about 30 minutes before use.

Thawed buttermilk might separate a bit, but don’t worry—just give it a good shake or stir before using. In most recipes, you won’t notice a difference between fresh and thawed buttermilk.

Buttermilk Substitutes

Run out of buttermilk? No problem! Try these quick substitutes:

1. Milk + Lemon Juice: Mix 1 cup milk with 1 tablespoon lemon juice. Let stand for 5-10 minutes.
2. Yogurt + Water: Thin out plain yogurt with water until it reaches a buttermilk-like consistency.
3. Milk + Cream of Tartar: Stir 1 3/4 teaspoons cream of tartar into 1 cup milk.

These substitutes work well in most recipes, though they may not provide the exact same flavor as real buttermilk.

Frequently Asked Questions

Q: Can I drink buttermilk past its expiration date? A: If it smells and looks fine, it’s usually safe to consume up to 1-2 weeks past the printed date.

Q: Why does my buttermilk separate when frozen? A: Freezing can cause the solids and liquids to separate. This is normal and doesn’t affect its use in recipes.

Q: Can I use buttermilk in place of regular milk in recipes? A: Yes, but expect a tangier flavor and possibly a different texture in the final product.

Q: How long does homemade buttermilk last? A: Homemade buttermilk typically lasts 1-2 weeks in the refrigerator.

Q: Is it safe to leave buttermilk out at room temperature? A: No, buttermilk should not be left out for more than 2 hours to prevent bacterial growth.

Conclusion

Mastering buttermilk storage opens up a world of culinary possibilities. With proper refrigeration and freezing techniques, you can always have this tangy treasure on hand for your next recipe. Remember to trust your senses when checking for freshness, and don’t be afraid to get creative with substitutes. Happy cooking!