August 7, 2012 · 3 comments

in Basics, Recipes

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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?

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