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Thank you! Nowhere else could I find that it separated after freezing. I am using it in a cake so I did as you suggested and whisked it back together before adding to the cake batter. It worked fine.
How do I thaw my fully cooked buttermilk pie?
Can you freeze coconut milk, almond milk and the like?
I asked on FB, can you do something on Yeast? buying, keeping, life?
I'm in agreement with opmike343… I only use buttermilk for two things, fried chicken or crème fraîche. I have seen it in the pint size once and of course I've forgotten where that was. My question here is, after freezing and thawing, will the culture still be alive and can I still use it to make crème fraîche? I would hate to waste space in my freezer and then be disappointed to find out it won't work after freezing.
Would have been nice to see the finished product.
Great idea! Thanks for sharing.
I don't know why it's so hard to find a small container of this stuff. I can find tiny containers of heavy cream, half and half. But buttermilk here always comes in a half gallon. Kind of a waste when I'm making something like creme fraiche.
Very helpful considering NO one I know actually uses a half gallon of buttermilk typically when cooking. I use it often for when I bread chicken. Thanks!