Do bacteria survive freezing and thawing?
August 5, 2009 12:39 PM Subscribe
Will frozen buttermilk thaw with its active cultures intact and...well...active? Ditto for yogurt.
posted by peachfuzz to food & drink (7 answers total) 3 users marked this as a favorite
I've been experimenting with making cheese
the semi-old school way, using buttermilk and/or yogurt with active cultures to provide starter bacteria for acidification. Awesome! Except: I can only find active culture buttermilk in quart containers, I only have time for messing around with cheese on the weekends, and I only need a quarter cup of buttermilk at a time. Lots of buttermilk waste, since the bacteria are only really kicking for a few days.
So - can I freeze it while it's still good and active and thaw as needed? Texture changes don't matter to me, all I need is the bacteria to come through the freezing process able to do their work. My plan is to freeze in quarter cup amounts so I just thaw what I need.
Googling has provided conflicting information. I do cook with buttermilk so it's not REALLY going to waste - but really, there are only so many biscuits and cakes and ice creams a two-person household can go through every week!