I didn’t know you could freeze buttermilk. I’ll have to try that. That said, I am pretty into using yogurt instead - I make most of my own yogurt (if you can successfully bake bread, yogurt making probably will not challenge you). I do find that I need to compensate for yogurt’s thickness - even though homemade is not as thick as supermarket yogurt (which often has pectin added). (And by the way, I don’t have trouble finding “regular” yogurt in my local markets in Maryland - maybe it’s a regional thing?) I think the best thing for thinning yogurt is whey, but I don’t usually have any around, so I end up using milk or soy milk. Since that lowers the overall acidity, I sometimes add a bit of baking powder along with the soda to boost the leavening. I also keep Saco powdered buttermilk blend on hand (the only brand I can reliably get). I don’t love it, but if you hydrate it with a little less water than it says to use on the container, it does the job pretty well. My daughter and I made some pancakes last weekend with Saco, and used a mixture of milk and water, plus a little whey, and they came out great.

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