I absolutely love when I stumble upon a recipe for buttermilk, but hate the fact that every single grocery store I have ever been to only sells it in a much larger container than I need. As much as I would love to eat buttermilk pancakes or waffles every day, my waist line wouldn't agree with it. So finally I have tried out a solution and I can now say I have solved my own problem. What's the answer to this problem? Freeze it!
What you'll do:
Freeze leftover buttermilk in 1 Tablespoon portions in ice cube trays. Once frozen, the cubes can be stored in a freezer bag, and since they're already measured, just pull out the number of tablespoon-cubes you need for the recipe. To thaw the cubes, place them overnight in the refrigerator or melt them at a low power in the microwave. Freezing will cause the solids and the whey in the buttermilk to separate. Before using in your recipe, whisk the buttermilk or run it in a blender until reincorporated.
Source: The Kitchn
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