Hi Leslie, If you want to use nondairy milk, we recommend almond or oat milk. In general, the thicker, the better.

Hi Aly, usually that’s completely fine. If a recipe calls for 1+ cups of whole milk, and another acidic ingredient plus baking soda, and you want to sub in buttermilk, you may detect a strong tangy flavor or even a change in the rise. For anything less than 1 cup, it’s usually fine. If a recipe calls for milk AND sour cream, you can usually sub buttermilk in for both.

Thank you for doing this research! I just moved and have been unable to find fresh buttermilk here 🙁 I have to say though, I’m reluctant to try diy buttermilk bc it feels like every time I come across a recipe with buttermilk that says you can sub with the diy buttermilk (aside from this website lol), there are plenty of complaints that the diy buttermilk messed everything up. Any suggestions as to why?

Hi Janet, yes yes! You can absolutely freeze buttermilk. Up to 3 months is ideal, and you can freeze it in smaller freezer bags such as these. Thaw in the refrigerator, then whisk to combine if it has separated.

Hi Karen, I suggest freezing for only up to 3 months, Thaw in the refrigerator, then whisk to combine if it has separated.