Is it safe to use expired buttermilk in baking if it’s already curdled?
I have a carton of buttermilk that’s over a month past its “best by” date. While I know I can’t use it for making ranch dressing anymore, I’m curious if there are any other ways I can put it to use.
It’s great that you’re looking for ways to use up your buttermilk! If your buttermilk has already started to curdle and has a cheese-like texture, it’s best to err on the side of caution. While some people might use slightly soured buttermilk in baking, if it’s noticeably curdled or has an off smell, it’s safer to discard it.
In general, baking recipes can handle buttermilk that is past its best by date if it still seems relatively fresh and only slightly thickened. Just make sure to give it a good smell and taste test before using it. If you decide not to use it for baking, consider other options, like composting it, if you have that available.
For future reference, you might want to freeze buttermilk in small portions, as it can be thawed for baking and cooking later, helping you avoid waste.
Leave a Reply
You must be logged in to post a comment.