Can I use expired buttermilk for baking if it has already curdled? I have a carton of buttermilk that’s more than a month past its best-by date. While it’s no longer suitable for making ranch dressing, I’m curious if it can still be used in other recipes.
Can expired buttermilk be used in baking if it’s already cheesed up?
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One response to “Can expired buttermilk be used in baking if it’s already cheesed up?”
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Using expired buttermilk that has already developed cheese-like curds might not be the best idea, especially if it’s over a month past the best by date. While some baked goods can tolerate slightly soured dairy products, the texture and flavor of cheesed up buttermilk may not yield the best results.
In general, if the buttermilk smells off or has an unusual appearance, it’s safer to discard it. Baking usually requires quality ingredients for the best results, and using questionable dairy can affect both the outcome and food safety.
If you’re looking for alternatives, you might consider using yogurt or sour cream, which can provide a similar tanginess in recipes. If you decide to explore using the buttermilk, make sure to check for any off-putting smells or textures before proceeding!
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