Pour the buttermilk into ice cube trays and pop it in the freezer. One quart filled 3 trays with 2 T. of buttermilk in each cube.
A few hours later, I was in the frozen buttermilk business.
Bagged up in freezer bags, these should stay fresh for up to 3 months (be sure to date your bags). Even if I don’t use them all, I can thaw the extras at the last minute and feed it to the chickens.
I decided I should thaw some and make sure it worked. So I pulled out a cube and let it come to room temperature.
Other than a few ice crystals, it seemed fine. Tasted the same. A purest probably would not approve, but until I have my own source again for making raw, cultured dairy products, this was the next best thing and the most frugal option I could come up with.