Has anyone ever seen buttermilk in pint sizes? I' m making Amanda's delicious looking Summer Peach cake and it calls, like many cake recipes, for 1/2 cup buttermilk. So I will go to the local market and as usual but a quart of it, use 1/2 cup, and the rest will sit there until it goes bad. I guess this is more of a pet peeve than a question, but I've never seen buttermilk in anything other than quart sizes, have you?
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And sure, you can freeze buttermilk, use powdered, make your own with a little vinegar/whole milk...and leftover buttermilk has inspired many a batch of biscuits, cornbread, pancakes, salad dressing, soup, etc. at my house - which is never a bad thing.
But still I wonder - why do dairy manufacturers respond to the demand for smaller quantities of e.g., heavy or sour cream, but not of buttermilk? Must be some dairy industry marketing logic to this that eludes me.
(At least it's not widely available in pint containers, while other dairy products are.)