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?

My New Cookbook



  • makalove

    I know this post is ages old, but I freeze a lot of things this way!

    – Whey. I make homemade yogurt and strain off the whey for Greek yogurt consistency (or strain off even more whey for a thicker, almost cream cheese consistency). The whey gets used for fermenting foods that don’t come with good soil bacteria like ketchup, mayonnaise, salsa, orange juice, and lemonade. These recipes tend to call for only a tablespoon to 1/4 cup of whey, so I freeze it in tablespoons.

    – Tomato paste. Recipes so often call for only a tablespoon or two! When I was buying it in the store, I would freeze it in tablespoons and store in containers or bags. I got married 6.5 years ago and my new mother-in-law is an organic gardener and is a tomato GENIUS. So now I make my own tomato pastes, sauces, etc. and I still store the tomato paste in small amounts in the freezer.

    – Fruits and veggies. Of course, they can only be used in foods where the textural change is okay, but anytime I need a smaller amount than I can buy in the store and I see that the remainder is not going to be eaten before it goes bad, I freeze it.

    – Fresh herbs. Whizz in the food processor with olive oil, softened butter, or melted coconut oil. Freeze in tablespoons for dropping into soups and sauces in the off-season.

    – Eggs. I get fresh eggs from a local farmer, but hens don’t lay eggs in winter. To make sure I have quality eggs in the off-season, I freeze eggs. They don’t make great breakfast eggs, but they work perfectly well for baking and such. I separate some and freeze them as whites and yolks.

  • 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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