Did you know you can freeze milk?
Did you ever have to buy buttermilk for a recipe use only 2/3 of a cup and have the rest leftover? Sometimes you can make a couple of things that use buttermilk at the same time, but generally there’s some leftover. You hate to throw it out and waste it.
Well you can freeze it. I pour it into an ice cube tray and freeze. Once frozen you can pop them out and put them in a zipper bag and back into the freezer. Each compartment can hold at least an ounce (2 tablespoons) and maybe 2 ounces (4 tablespoons).
When you need some for a recipe, pull out the requisite number of buttermilk cubes and let them defrost in a bowl or a small mason jar. Then just stir or shake to reincorporate it (it separates into fats and waters).
You can do this with milk, cream, and half and half as well. You can also freeze butter. I buy a bunch when it’s on sale and freeze the entire package. Freezing butter before you make biscuits or pie crusts that call for cold butter results in a much flakier end product.