Does Buttermilk Go Bad? | Cook's Illustrated (2024)

FAQs

Can I still use expired buttermilk? ›

Buttermilk can keep 2-3 weeks in the fridge and up to 1 week past its expiration date.

Buttermilk cultures also allow it to stay good in the fridge for longer than regular milk. But because cultured buttermilk is essentially "spoiled," it can be hard to tell when it's actually gone off.

Whisk It into a Dip, Sauce, or Dressing

another cake. For an easy savory option, drizzle some buttermilk into your next salad dressing or creamy dip. You can whip up a simple, herby ranch dressing or any easy buttermilk dressing. Drizzle some into bean dips or caramelized onion dips.

You absolutely can freeze buttermilk. In fact, it's a great way to keep some of the fermented dairy product on hand for recipes that only need small amounts. This way, you don't need to buy another quart or half gallon and face the challenge of once again using it up before the expiration date hits.

There's nothing wrong with using buttermilk well past the sell-by date; its acidic nature and complement of beneficial bacteria make buttermilk much less perishable than fresh milk. And if it gets a bit tangier over time, that's a win for most recipes.

You may know that fermented foods can last a long time, and lactic acid does inhibit the growth of bacteria, but unlike pickles or miso, buttermilk doesn't last for months. An opened container will only stay fresh for two weeks when stored in a refrigerator, and for up to three months if kept in the freezer.

Enter the Saco Pantry's powdered cultured buttermilk, which lasts forever on the shelf. For times when I'm craving biscuits and don't want to go to the grocery store, the can in my pantry is there to save the day.

Firstly, you can replace regular milk with buttermilk for a wide range of your favorite coffee drinks from mochas and cappuccinos to iced lattes and cold brew coffee. Buttermilk is a great addition to your coffee, adding sweet flavor notes to it and make it creamy.

Can you drink buttermilk straight? ›

Buttermilk can be drunk straight, and it can also be used in cooking. In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork.

Yet, if it's just a little off and slightly acidic, there are several ways to use it. Try using slightly spoiled milk in one of the following culinary applications: Baked goods. Substitute spoiled milk for regular milk, buttermilk, yogurt, or sour cream in recipes like biscuits, pancakes, scones, and cornbread.

To sour milk, place 1 tablespoon of vinegar or lemon juice in a 1-cup measure and add enough milk (whole or low-fat) to equal 1 cup. Other substitutes for buttermilk include sour cream, yogurt or a combination of half yogurt and half milk.

Refrigerated butter should last up to a month past the printed date if it's unopened. If the butter has been opened, it can last up to two weeks past that printed date. If you're storing the butter longer term, unopened butter stored in the freezer can last anywhere from nine months to a year past the date.

Shelf-Life: Buttermilk Powder will store for 3 to 5 years in a sealed #10 can (oxygen absorber included) under ideal storage conditions (cool, dry place). Once opened, it has an average shelf life of 6 to 12 months. Instructions: Blend 2½ tablespoons powdered buttermilk with 8 ounces of water.

The tartness of cultured buttermilk is primarily due to lactic acid produced by lactic acid bacteria while fermenting lactose, the primary sugar in milk.