Well, I mean I have no doubt that it will freeze, but can I thaw it with decent results for baking?
Most of the recipes I use it in call for 1/4 to 1/2 cup or so, and I’ve only seen it sold by the litre. I always end up using a bit of it, having the rest turn extra nasty in the fridge, toss it, then repeat a few months later. I’m thinking that I could freeze in 1/4 cup amounts, and have a freezer bag of wee little buttermilk hockey pucks.
(I’ve tried the “add lemon juice to milk” substitution method, but it just didn’t work. The pineapple cake needs real buttermilk)