Why does buttermilk usually only come in 32-ounce containers? I’ve never in my life needed much more than a cup, never mind four. I’ve washed precious amounts of all that tangy goodness down the drain once the expiration dates has come and gone, that is until recently when I learned this fantastic little fact:


Now, after adding what I need to a recipe, I pour one cup portions of buttermilk into freezer-friendly bags or containers and store them in the ice box. Then, the next time I need it, no special trip to the store required. I just defrost the buttermilk in the fridge or on the counter and it’s “recipe ready” for fluffy pancakes, tender biscuits, and buttery scones. Be sure to give it a good shake before using.

Another terrific use for leftover buttermilk?  Homemade crème fraîche.  Go here to learn how.

What tips do you have for buttermilk?