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.
Any thoughts?
(I’ve tried the “add lemon juice to milk” substitution method, but it just didn’t work. The pineapple cake needs real buttermilk)