I just bought half a gallon of buttermilk in a glass container (by mistake, it was in the regular milk section). It was pretty expensive so I don't want to use it to soak chicken in. Do you have a favorite recipe where the quality of buttermilk would matter? I don't like it to drink. Even better if it's something you can freeze either for Christmas dessert or brunch since I'm doing both. Thanks! How long will this last?