Buttermilk is one of those ingredients that most people don’t keep on hand, but sometimes it’s needed to keep baked goods moist and tender. Sure, you can go out and buy some, but they’re usually only sold in large cartons, and it’s easy to end up wasting whatever’s left!
If you hate waste, this hack is for you! It’s so easy to freeze buttermilk in convenient divvied up batches, and it’s just as simple defrosting them as needed. We used a ½ cup silicone muffin tray to easily measure out, freeze and store buttermilk for later use. Read on below and have buttermilk on hand to defrost anytime!
- Muffin tray
- Baking sheet
- Freezer bag
Pour the buttermilk into each part of a muffin tin (ideally use one that has 1/2 cup slots).
Carefully place the muffin tin on a baking sheet and put in the freezer overnight.
Remove from the freezer and set on the counter for 5 minutes.
Pop the buttermilk cubes from the muffin tin, then place in a ziploc freezer bag.
To use, melt required amount and add to recipe.