[Ellp]

I never have any on hand, and usually don't have lemons either, to make a substitute version of buttermilk. If I have to go to the store to get a lemon, I might as well get the buttermilk instead. So, if I get a large carton of the stuff, can I freeze it and defrost and use when needed? (Mostly for pancakes and the odd coffee cake).

Will freezing change the taste or the texture?

 

[Kari_mom]

Yes, you can. The texture will change, but shake it up good after it thaws and it will be fine for baking and pancakes.

You can also buy buttermilk powder, I've found several brands. I don't like it as well as I like regular buttermilk. My pancakes aren't as fluffy and light when made with the powder, though they do have that tang.

The best solution for me has been to collect recipes with buttermilk that I like, then I can buy it regularly and use it up. Besides pancakes, I use it in yeast bread, biscuits, muffins and ranch salad dressing. You can also substitute plain yogurt for buttermilk, I usually don't have to change the recipe further to sub yogurt for buttermilk.

HTH!

 

[leomom]

You can also make buttermilk by adding a T. of vinegar to one cup of milk and letting it set for about 5 minutes. I use this in all my recipes for buttermilk and have never noticed a difference.