Can You Freeze Buttermilk?
Cultured buttermilk, used primarily in baking for tender texture and tang.
The Short Answer
Yes, you can freeze buttermilk. Yes. Buttermilk freezes perfectly for baking. Freeze in ice cube trays for convenient portioning.
Freezer Storage Time
Source: USDA FoodKeeper | Last verified: March 26, 2026 | Our methodology
How to Freeze Buttermilk
- Shake or stir buttermilk well.
- Pour into ice cube trays (each cube is about 2 tablespoons).
- Freeze until solid, then transfer cubes to a freezer bag.
- Alternatively, measure recipe-sized portions (1 cup, 1/2 cup) into small freezer bags and freeze flat.
Texture and Quality Changes
Buttermilk separates slightly after thawing, which is normal. Shake or whisk well before using. The separation does not affect baking results at all. The acidity that makes buttermilk work in baking is fully preserved through freezing.
How to Thaw Buttermilk Safely
Thaw in the refrigerator overnight. Shake or whisk well before using. For baking, slightly separated buttermilk works just as well as fresh.
Refreezing is not recommended. Quality and texture degrade significantly with repeated freezing and thawing.
Best Uses After Freezing
After freezing and thawing, buttermilk works best in: pancakes, biscuits, cornbread, waffles, cake, fried chicken marinade.
Buttermilk is the ingredient you buy for one recipe and then watch expire in the fridge. Solve this forever: pour the leftover buttermilk into ice cube trays immediately after using what you need. You will always have buttermilk ready for pancake Sunday.
Frequently Asked Questions
One standard ice cube is about 2 tablespoons. For 1 cup of buttermilk, you need 8 cubes. For 1/2 cup, 4 cubes. Thaw and measure to be precise, as cube sizes vary by tray.
The Bottom Line
Buttermilk can be frozen for 3–3 months when packaged properly. The key is removing as much air as possible and using freezer-safe containers or bags. While texture may change slightly after thawing, frozen buttermilk works well in cooked dishes and recipes.