OK I am sure I can freeze buttermilk. I guess a better question would be: if I freeze buttermilk, will it still be good as buttermilk (for things like pancakes) when I thaw it out?
Better yet, you can buy dried buttermilk. You have to refrigerate it after opening, but it keeps for a long time. It works in recipes just like wet buttermilk.
Theoretically you can, and I have and still do. My experience has been it’s perfectly fine for cornbread, but the Alton Brown buttermilk biscuits I tried to make with it were disappointingly flat.
OOooooOOoooOOoh! Where??
Look in the baking supplies aisle; I think that’s where I found it in my local store. Very useful stuff!
Like GeoBabe says, any supermarket, in the baking section (usually near the yeast & corn starch). This is the product you’re looking for.
I use it in place of fresh buttermilk, in everything, including the ‘wash’ for fried chicken. Sometimes I reconstitute with milk, for extra goodness, sometimes not, depending on what I’m doing with it.
I freeze it in cubes for when I make Ranch dressing, since I don’t make it all that often and thus it’s just a waste of a quart of buttermilk. It works fine. Not sure if it would make a difference if I were using it in a baked product.
I’ve tried the dried stuff and I didn’t like it as much. But, conversely, maybe dried works better with things are are cooked, like butler’s fried chicken.
I’m so looking for this next time I go to the store.