I have an unusual question but know that someone here will have the answer or good suggestion.
I would like to use Buttermilk in my bread recipes instead of milk when called for... Since I will most likely not use the whole carton of milk, can Buttermilk be frozen in small, let's say, 1/2 cup quantities without ruining the Buttermilk or flavor?
My idea is to freeze 1/2 cup Buttermilk(ice)cubes then when I need Buttermilk in a recipe, just remove what I need from the freezer and let thaw. Does this sound like a good idea?..