I use buttermilk in the chocolate cake recipe(s) I use, but it doesn't call for very much, so I always have a lot leftover, which ends up going bad unless I have a ton of cakes in a row to make. I was wondering, would buttermilk hold up okay being frozen/thawed? I wouldn't want this process to affect the cake! Freezing it so I could use the WHOLE thing would be so much better! and cheaper!! (I get the smallest size, but it only takes 1 1/2 or so cups for 2 10" cakes).
It's been my experience that buttermilk will separate when frozen and then thawed. I know it's a bummer, but maybe try using it in some other things such as biscuits, bread (in a bread maker), or even as a precoating dip for fried fish, etc.
HTH
Michele
I've never seen buttermilk powder - I'll have to see if they even carry that around here! That would be great!
As far as using leftovers for bread - no breadmaker, and I don't fry - so can't use it for that! I may try buttermilk biscuits, though!
Making extra cake would be the perfect choice, but I don't have a freezer big enough for it!
You might want to consider adding 1 tbs of lemon juice or vinegar to 1 cup of milk and allowing it to sit for about 15 minutes. I use this whenever I need buttermilk and it has always worked for me.
I don't have a answer about the freezing, but I use left over buttermilk for homemade pancakes. Mmmm!! We also have a corn bread recipe that uses buttermilk.
So I would say you may want to look for something else that uses it too. Or try it in other flavors of cakes to see if it works in them. 
Just this week Paula Dean on FoodTV said to freeze leftover buttermilk in ice cube trays and then just use as needed. Also, today I received King Arthur Flour's catalogue (bakerscatalogue.com) and you can order powdered buttermilk from them. I had never heard of it either, but it is an awesome catalogue which you can get for free!!!
I have also used the powdered buttermilk in a pinch and it seemed to work just as well. Here is what the packaging looks like:
http://www.adcham.com/images/images-insects/housefly/320/flies-12.jpg
You might want to consider adding 1 tbs of lemon juice or vinegar to 1 cup of milk and allowing it to sit for about 15 minutes. I use this whenever I need buttermilk and it has always worked for me.
They don't sell buttermilk here so I do the milk+vinegar substitute... works great.
I freeze leftover buttermilk all the time! I put it in in 1c. measurements in plastic containers and put it in the freezer. Works great for me!
this is the exact same thing my grandmother taught me to do.. the only downfall is sometimes I forget to separate it and I waste it..
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