I wish they would sell buttermilk in pint containers. The only thing I use it for is cakes and a quart is way too much to use before the expiration date. I've seen on pinterest to put the excess in ice cube trays and freeze it, which I have done, but then I have to look up how many I need for 1/2 cup. The smart thing would be to write it on the recipe, but I'm usually not that together.lol.
So, I started to freeze it in my 1/2 cup pyrex measuring cup, then I pop it out when it is frozen and put the pucks in a freezer bag. Much easier.
I don't usually bake on the spur of the moment, so thawing the buttermilk is not a problem. This is the easiest way I have found to freeze most things. While the ice cube tray is a good idea, I like this one better.
I don't usually bake on the spur of the moment, so thawing the buttermilk is not a problem. This is the easiest way I have found to freeze most things. While the ice cube tray is a good idea, I like this one better. 
