Sunday, September 13, 2009

Freezing Buttermilk (Test Results)

A few weeks ago I posted a link to this recipe for Fresh Buttermilk Banana Bread. After I baked it, I froze the leftover buttermilk and mashed bananas. It was the first time I'd tried freezing buttermilk, although I'd read online that it could be done. (So it must be true, right?)

Last weekend I decided to make another loaf of this yummy bread. It's a new favorite recipe for me. It's slightly less sweet than most banana bread, and it's very moist. The only change I made was to omit the walnuts; the bread tastes good with or without the walnuts.

The thawed buttermilk wasn't pretty--the solids and liquid separated--but it worked fine in this recipe. I'd be hesitant to try it in the Blue Cheese bowl recipe, because the changed consistency might be a problem there.


  1. I have never heard of freezing buttermilk! I can see how it would only work with certain recipes.

    I love banana bread! Gonna check out the recipe:)

  2. I haven't tried it, so I really appreciate that you shared your results. I went ahead and bought powdered buttermilk and have been using that to avoid accidentally wasting buttermilk.

  3. Great post, Melissa! I freeze buttermilk frequently...of course, I'm freezing "fresh" buttermilk...what's leftover from making butter. Fresh buttermilk, because it isn't "cultured", doesn't last long as long as storebought buttermilk. So I've got several jars in the freezer! :)

  4. Hey Melissa, thanks for braving the test. Great info!


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