August 7, 2012

How many times have I had to buy an entire pint of buttermilk when my recipe calls for much less? It seems I end up throwing away most of the carton because the rest has spoiled before I needed it again. Say goodbye to this problem, my friends!

Pour two tablespoons of buttermilk into each square of an ice cube tray and place in freezer.

Once frozen, store cubes in a plastic bag until needed.

Thaw and incorporate into any recipe! After reading this post, you’ve surely got an undeniable itch to use buttermilk. Might I recommend Blueberry & Buttermilk Breakfast Bread¬†or, perhaps¬†Pesto Scones? Or even both! Weeks apart! Without needing to buy more buttermilk!

Any foods or ingredients you thriftily freeze to save money and convenience yourself? I wonder if heavy whipping cream would work. What have you guys tried?


  • Nicole

    How long could you keep it frozen before you have to throw it out?

  • At the end of every summer I wreak havoc on my basil plant and make homemade pesto. I always have an abundance of it after I eat a weeks worth of pesto meals. I came up with a simple solution: put it in ice cube trays and treat it the same as your buttermilk. Now I have pesto all year long.

    From my kitchen to yours with love.

    • When can I visit you??? We have a basil plant but it has died. You’ll have to give me some tips. I love you. Thanks for your comment : )


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