I LOVE buttermilk. I use it in lots of things instead of milk for its unique flavor and health benefits. So, when it comes to storing buttermilk, you have come to the right place for all the answers, as I consider myself a buttermilk expert!
Buttermilk, a tangy and nutritious drink rich in calcium, potassium, and vitamin B, is not only low in calories but also a great option for health-conscious individuals. Its low fat and calorie content makes it a healthier alternative to whole milk or cream. Buttermilk contains beneficial probiotics like Lactobacillus, which can promote gut health by maintaining a balanced digestive system.
In addition to being a versatile ingredient in various recipes, buttermilk can be easily made at home by adding lemon juice or vinegar to regular milk and allowing it to ferment. Or, you can make it by whipping heavy cream until the fat separates from the watery liquid, leaving you with homemade buttermilk AND butter! Though, this version does not contain all the healthy probiotics.
Store-bought buttermilk and fresh buttermilk made at home will have different shelf lives, so let’s get into the best storage practices.
How To Store Buttermilk
To keep buttermilk fresh and free from bacterial growth, it should be refrigerated below 40 degrees Fahrenheit. I store mine in a glass jar or well-sealed container at the back of the fridge, where it is least likely to encounter temperature fluctuations. Do not store it in the door; it can get warm and go bad, and it should never be stored at room temperature (no, buttermilk is shelf stable. Think of it more like yogurt than any kind of milk.
Fresh buttermilk that comes from churning butter will not last as long as store-bought, so extra care should be taken when storing it.
Can You Freeze Buttermilk?
You can definitely freeze buttermilk. I do so when I churn butter but do not have time to use the buttermilk that is extracted.
To freeze buttermilk, use a freezer bag or ziplock bag, ensuring all excess air is removed. Another option is to freeze it in an ice cube tray for easy portioning.
Buttermilk can be stored in the freezer for up to 3 months while maintaining its best quality. When thawed, the texture might appear slightly grainy; however, this can be easily fixed by whisking or stirring.
How To Defrost Buttermilk?
To thaw the buttermilk, refrigerate it for 24 to 48 hours (or submerge the container in lukewarm water if you need it defrosted fast). Stir it well to restore its texture. Remember to consume it within three days after thawing.
How Long Does Buttermilk Last?
Buttermilk should always be stored in the refrigerator and never left at room temperature for more than 2 hours. If you notice that buttermilk has been sitting at room temperature for longer than the recommended time, it is best to discard it.
Unopened buttermilk can be kept in the refrigerator for up to 7 days. Opened, store-bought buttermilk can last between 3 and 14 days, depending on the temperature and the brand, though I have found it is not great after 5 days.
If you have made the buttermilk yourself, then 3 days is about the limit for it, even if it is kept in the back of a cold fridge.
Buttermilk can be stored in the freezer for up to 3 months, ensuring its freshness for future use if you cannot use your supply in time.
How To Know When Buttermilk Is Rancid?
Determining whether buttermilk has gone bad can be tricky as it has a naturally tangy flavor. One of the main indicators of spoiled buttermilk is a change in texture. Normally, buttermilk is slightly thicker than milk and may contain tiny lumps. If you pour some into a cup, you can see it is smooth but thick. If it appears exceptionally thick with clumps or chunks, it’s a clear sign that the buttermilk has gone bad.
Another clue to spoiled buttermilk is the smell. Good buttermilk should have a tangy yet fresh scent. However, if you notice an intensely strong, unpleasant, or foul, sour smell, it is time to discard it.
Visually, fresh buttermilk typically has a pale, creamy color. In case you pour it into a cup and spot mold or unusual colors, it’s best to discard it. Spoiled buttermilk can develop pink, gray, or fuzzy patches.
When residing in a hot environment, err on the side of caution and discard buttermilk left at room temperature for one hour or longer. The growth rate of bacteria accelerates at higher temperatures, posing potential risks to your health.
FAQs
Historically, buttermilk was the residual liquid obtained after churning cultured or fermented cream to make butter. This variant is referred to as traditional buttermilk. While traditional buttermilk is still prevalent in Indian, Nepalese, Pakistani, and Balkan households, it is less frequently encountered in the USA.
Buttermilk is a versatile addition that brings about a fluffy texture in baked goods such as pancakes, waffles, and biscuits. It also acts as a tenderizer for proteins like chicken, adds richness and tanginess to dressings, and enhances the delicate goodness of desserts like buttermilk panna cotta.
Buttermilk comes in two varieties: sweet cream buttermilk, made by treating pasteurized cream with butter starter cultures after removing the butterfat, resulting in what is known as “fermented buttermilk,” and sour cream buttermilk, which is produced through a process where fermentation occurs prior. The former is the more common variety in the USA.
Yes, you can! The fermented variety is like a yogurt drink and often is a daily dietary staple with breakfast in countries in the Balkan region of Europe. It can provide a decent dose of probiotics and is beneficial for gut health.
Buttermilk is the low-fat component obtained from churning milk or cream to produce butter, so it is low in fat but not 100% fat-free.
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