Help!!! I Already Made The Cake And The Buttermilk Expired!
Decorating By mnmmommy Updated 9 Jul 2007 , 12:20pm by diane
buttermilk has easily an extra week after the date. It has cultures ( like yogurt) that have already "soured" the milk, so like other cultured dairy products, it gets a boost in shelf life. Go ahead and use it.
I wouldn't use it it anything that isn't cooked, but it should be fine baked in a cake...
Found this on a website...
Buttermilk
Buttermilk was originally the bi-product of making butter. Modern production uses a specific type of bacteria which is added to nonfat or low-fat milk and creates a thick, tangy milk flavor.
Liquid Buttermilk
There are two types of commercial buttermilk, cultured and acidified. Cultured buttermilk is made by using a lactose-producing bacterial strain that thickens the milk while the acidified version is made by adding tartaric or citric acid to milk. The acid thicken the milk and produces a sour flavor.
Buttermilk Powder
The buttermilk is first pasteurized, then concentrated with an evaporator and finally dried (spray or roller dried) to produce buttermilk powder. Buttermilk powder is low in fat and provides an excellent source of protein. It is also a source of calcium, phosphorous, riboflavin and vitamin B12. (Milkingredients.ca)
Tips For Storing or Using Left Over Buttermilk
Refrigerate - Buttermilk stores for weeks after the expiration date and works very well for recipes that call for buttermilk.
Freezing - Place buttermilk in 1/2 to 1 cup freezer containers. Thaw in the refrigerator. The thawed milk is appropriate for cooking but probably not for drinking.
it's clabbered milk, to start with, so i think you're safe here!
i love buttermilk and would rather have it to any other drink, ever!!! i'm a country girl in that sense, but my husband won't come near me while i'm drinking it or until i've brushed my teeth. pour a huge big ole glass, put a little salt and pepper in it, and ahhhhhhhhh!!! 
it is extremely fattening though, so my husband doesn't have to worry too often!
considering that you can use sour, expired regular milk in place of buttermilk...
Oh gross!!!!!!!!!!
Buttermilk does actually smell ranker (it smells like spoiled milk when it's bad)than it normally does after it's gone bad. Until it has that bad bad smell, I use it to bake with. Depending on the time of year, that could be as much as 10 weeks past the expiration date on the container.
I found that the store brands go bad faster than say Pet or Sealtest. The lowfat goes bad faster than whole buttermilk.
oh my! I now want a buttermilk pie!!!!
Yeah, buttermilk keeps forever. It's so acidic that pretty much nothing grows in it....and that which does is not harmful.
Much to learn here: http://biology.clc.uc.edu/Fankhauser/Cheese/BUTTERMILK.HTM
I think I'm going to start making my own cultured buttermilk. It's the same thing as making a starter for sourdough bread, or that oh-so-incredibly-yummy Friendship Bread (read: cake) that people make for friends and pass on a jar of the starter.
Kitchen science is so fun!
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