How to tell if Buttermilk is Bad + pics of good vs bad! (2024)

FAQs

How do you know if buttermilk is good or bad? ›

There are obvious signs of spoilage like blue-green mold growth or when the buttermilk's naturally sour aroma gets more pungent and its viscous body becomes gloppy.

Buttermilk tends to be a little thicker than milk and it naturally has tiny lumps in it, so it's good to shake it well. Pour some into a cup and look at its consistency. It should be smooth, but if it's really thick and has clumps or chunks, the buttermilk has gone bad. The buttermilk smells strong and sour.

Though these are general signs to look out for, if you're concerned that your buttermilk has gone bad, it's best to discard it to prevent getting sick.

Buttermilk is fermented milk. That's why you get that little acidic tang when you open a fresh carton of buttermilk. It doesn't exactly smell sour. It's more like a strong yogurt smell.

Although buttermilk appears to be more easily digested by some people with lactose intolerance, many may still be sensitive to its lactose content. Symptoms of lactose intolerance include upset stomach, diarrhea, and gas. People who are allergic to milk — rather than intolerant — should not consume buttermilk at all.

Drinking larger amounts of spoiled milk can cause stomach distress resulting in abdominal cramping, vomiting and diarrhea (like a food-borne illness). In most cases, symptoms caused by drinking spoiled milk resolve within 12-24 hours.

Buttermilk color is a light, bright pastel yellow and part of our Yellows Collection. Inspired by the baker's go-to ingredients for biscuits, buttermilk adds a bit of warmth and tang.

Whisk It into a Dip, Sauce, or Dressing

another cake. For an easy savory option, drizzle some buttermilk into your next salad dressing or creamy dip. You can whip up a simple, herby ranch dressing or any easy buttermilk dressing. Drizzle some into bean dips or caramelized onion dips.

Milk can be refrigerated seven days; buttermilk, about two weeks. Milk or buttermilk may be frozen for about three months. Sour cream is safe in the refrigerator about one to three weeks but doesn't freeze well. For more information, you may call the FDA toll-free at 888-723-3366 or go to FDA's website.

Buttermilk is a fermented milk that is slightly sour and tangy, not unlike sour cream or yogurt. Although commercially produced buttermilk differs greatly from the homemade version of days gone by, it was originally prized for its usage in baking because it could make pancakes and waffles rise well.

Is buttermilk basically spoiled milk? ›

The cultured buttermilk you buy at the grocery store is just milk with extra bacteria added to help speed up that same fermentation process. For that matter, neither home-soured nor commercially soured milk is “real” buttermilk.

Before you walk out of the store, check the buy by date or the use by date. No it should not be chunky, buttermilk is supposed to be the consistency of thick cream or thin yogurt, not chunky.

Why is my raw milk buttermilk runny? A. Heating denatures the milk proteins, which allows the milk to coagulate and thicken more. Raw milk has not been heated; therefore, the proteins remain intact and will not coagulate the same way and cannot create a buttermilk that is as thick.

“Buttermilk is cultured milk, meaning that it contains active (good) bacteria. It is likewise thick, but it has a distinct tangy flavor due to its acidity from the fermentation process,” Laing said. Due to its high acidity, buttermilk works great as a recipe ingredient.

While an expiration date can help provide some insight as to when it will spoil, it often doesn't take into consideration whether the buttermilk was opened. Since quality fades quicker after opening, buttermilk will last a maximum of 2 weeks in the fridge.

As long as your aged buttermilk smells like it did when it was fresh and looks creamy, it's usable. Its tang and buttery notes are most likely diminished, but you can cook and bake with it. It has a low pH or level of acidity, which inhibits the growth of bad-for-you bacteria.

You may know that fermented foods can last a long time, and lactic acid does inhibit the growth of bacteria, but unlike pickles or miso, buttermilk doesn't last for months. An opened container will only stay fresh for two weeks when stored in a refrigerator, and for up to three months if kept in the freezer.