If I've planned ahead, I'll buy a quart of buttermilk for the recipe I'm going to make. I stopped worrying about all that excess buttermilk when I realized there's an easy solution. I freeze the buttermilk in an ice cube tray, then when the cubes are frozen I pop them out and store them in a plastic freezer bag. The next time I need buttermilk, I take out a few cubes of what looks to be the right amount and thaw them in a measuring cup. If I've overestimated I simply pour a little off. If I've underestimated, I add a little milk to make up the difference. The buttermilk looks a little funky when it defrosts, but that doesn't seem to affect the baking quality. Now I'm never reluctant to buy that whole quart of buttermilk.

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