I have one recipe that I make about 2 times a month that calls for 1 cup buttermilk. I tried using the dried buttermilk, but I can taste the difference. I used to end up wasting a quart or half gallon until I had a great idea.
When I buy whipping cream, I buy it on sale. Then I pour it into ice cube trays and freeze. Once frozen I put the cubes in ziplock bags in the freezer. A cube is about 2 Tablespoons. It's great when you only need a couple tablespoons in a recipe.
Can milk be frozen? I buy fat free 2% milk in pints most of the time but tonight could only find half gallon size. Can I freeze some of this milk for use later on? If so, how soon do I have to use it? Thanks.
