can I freeze cultured buttermilk?

[patandchickens]

(well, I mean, obviously I can freeze it, but will I want to USE it after it's thawed? )

I guess I'm really asking two things, if anyone knows: 1) can it be used for baking after thawing, and 2) will the culture still be live and reculturable-from <ducking from grammar police> after it's thawed.

Anyone know?

Thanks,

Pat, having used 1 Tbsp of a quart of buttermilk as cheese culture and not really feeling like 'dealing with' the rest of the quart right now unless I have to.

 

[me&thegals]

I would surely think so. It probably won't be exactly the same texture, but the culture will survive. I freeze my yogurt culture all the time for future yogurt-making use. While the texture is definitely more curdled and broken down, it still makes beautiful yogurt with nice texture.

Mmm.... buttermilk. I'm thinking of crispy blueberry waffles Hah! Finally a chance to use that drooly smiley I've been wanting to use for months now!