I think this would be a great money-saver, but I heard that freezing
kills the active culture. Does anyone know if this is true and what
effect it would have on baking products. Thank you.
Carol
On 8/7/2012 8:51 AM, marilyn deweese wrote:
A BUTTERMILK TIP FROM RUSSIE!
NEVER WASTE BUTTERMILK AGAIN
After baking you are left with extra buttermilk. To save it, pour 1/2
cup portions into disposable cups, then place them on a tray and freeze
until solid. Once frozen, toss the cups into a zip top freezer bag. Next
time you need buttermilk, thaw the cups in the refrigerator and use as
normal...
----- Original Message ----- From: "melissa" <[email protected]>
To: <[email protected]>
Sent: Monday, August 06, 2012 11:27 PM
Subject: [CnD] buttermilk
I see lots of butter milk being used in many recipes.
Is there a way to make buttermilk.
I would hate to buy a half gallon of buttermilk and I only need one
cup or
less.
Many blessings
Melissa and Pj
You think your pain and your heartbreak are unprecedented in the
history of
the world, but then you read." James Baldwin
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