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Freezing buttermilk?


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Freezing buttermilk?

farmersdaughter | Feb 28, 2006 03:47 PM

The current issue of Cook's Illustrated discusses head to head compariesons of three dishes using fresh heavy cream vs. heavy cream that the test kitchen had frozen and then thawed. The end result is that there were slight but not noticeable differences in fettuccine alfredo and caramel sauce, but that the whipped cream topping did not have the smooth, fluffy texture of the fresh.

Can anyone tell me if they've tried something similar with buttermilk? I'd like to freeze extra buttermilk so that I have it on hand when I only need a small amount.

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