I can't tell you how many times I have wanted to bake something with buttermilk and had to throw out the rest of the container. I just made cornbread using Greek yogurt and non-fat milk. It came out great and the cornbread is very tasty. I use this type of yogurt for more things than just baking, and it has the advantage of being non-fat.

The tip about freezing buttermilk is very handy, however - I often wondered if one could do that and will give it a try.

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