Although buttermilk has a comparatively long refrigerator shelf life, you can extend that by freezing it. With its tart flavor and creamy texture, buttermilk lends a velvety richness to cakes, pies, cookies, fudge, mashed potatoes, biscuits and pancakes. But most recipes only need a small quantity of buttermilk. To make the most of a container of buttermilk, freeze the entire container or package it into smaller servings that work for your recipes.
Freezing Buttermilk in Containers
Pour the contents of an opened container of buttermilk into an opaque, freezer-safe container. If you don't have an opaque container, wrap a clear freezer-safe container with brown butcher paper to keep out the light.
Label the container with the date.
Place the container in the freezer.
Freezing Buttermilk Cubes
Pour the buttermilk into ice cube trays and freeze.
Wait for the cubes to freeze.
Remove the cubes from the tray and put them in a freezer storage bag. Label the bag with the date.
Frozen buttermilk remains good for two to three months. The taste of buttermilk may diminish when frozen; it typically will not be good for drinking, but work well in recipes. Defrost frozen buttermilk in your refrigerator. Buttermilk tends to separate when frozen. Whip previously frozen buttermilk in a blender to reincorporate the whey and milk solids.