How many cartons of buttermilk and heavy cream have I thrown away in my cooking lifetime? Too many.
How many times has my recipe called for just a half cup or some amount – leaving the rest to waste? Also, too many.
Well those days are over. I finally figured out that I can freeze these items immediately after purchasing and thaw them (or chunks of them) only when needed.
Freezing Buttermilk and Heavy Cream
I store the buttermilk in cup portions.
I store the heavy cream in pint portions.
And every time I use them, I am SOOOOO happy with myself.