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You bought a quart of buttermilk for a batch of pancakes, used one cup and now have the rest sitting in your fridge. The prescription for which you bought it is ready. The date on the carton is fast approaching, and you’re not sure whether you should use it, throw it away, or whether it was already questionable to begin with. So does buttermilk go bad?<\/p>\n
Does buttermilk go bad?<\/strong><\/p>\nShort answer:<\/strong> Yes, buttermilk goes bad, but its natural acidity gives it a longer and more durable shelf life than regular milk. An opened carton lasts for 1 to 2 weeks in the refrigerator. Unopened buttermilk is generally good for 1 to 2 weeks after the printed date. Spoiled buttermilk develops a blue-green mold, a strong foul odor distinct from its usual astringency, or a thick, shiny texture that does not thin out when stirred.<\/em><\/p>\nSee the Food Storage Guide for more information on storing dairy products.<\/p>\n
key takeaways<\/strong><\/p>\n\nOpened carton: 1 to 2 weeks refrigerated (USDA FoodKeeper: 1 to 2 weeks total)<\/li>\n Do not open: 1 to 2 weeks before printed date if kept refrigerated continuously<\/li>\n Sour smell is normal. Does not have a foul, overly pungent odor.<\/li>\n Lumpy texture is normal. Does not have a thick, shiny, cheese-like texture.<\/li>\n Freezing works well and is the best use for almost expired cartons.<\/li>\n Buttermilk Powder: Shelf-stable, lasts up to 2 years without opening<\/li>\n<\/ul>\n<\/div>\nHow long does buttermilk last?<\/h2>\nButtermilk is a cultured dairy product, meaning that lactic acid bacteria are added to pasteurized skim milk to create the sour, slightly thick product you buy at the store. That acidity is what gives buttermilk its distinctive flavor, and it’s what makes buttermilk keep longer than regular milk. The low pH (about 4.5) creates an environment that slows the growth of bad organisms.<\/p>\n
According to USDA Foodkeeper, buttermilk keeps for 1 to 2 weeks refrigerated. America’s Test Kitchen, which conducted extensive research on this topic with dairy industry experts, found that buttermilk will not actually spoil (meaning visible mold will develop) for at least three weeks after opening when kept constantly refrigerated. University extension programs generally recommend consuming buttermilk within three weeks of the date printed on the package.<\/p>\n
The practical answer for most people: Use it within two weeks of opening, trust your senses as to the date, and freeze anything you won’t finish in time.<\/p>\n
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\n\n\nType<\/th>\n refrigerator (not open)<\/th>\n refrigerator (open)<\/th>\n freezer<\/th>\n<\/tr>\n \nLiquid Buttermilk (Carton)<\/td>\n 1 to 2 weeks before printed date<\/td>\n 1 to 2 weeks<\/td>\n 3 months<\/td>\n<\/tr>\n \nButtermilk Powder (Unsweetened)<\/td>\n 1 to 2 years at room temperature<\/td>\n Refrigerated in airtight container for 6 to 12 months<\/td>\n not recommended<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\nHow to tell if buttermilk has gone bad<\/h2>\nButtermilk is naturally sour, slightly thick and slightly lumpy. These are not signs of deterioration. They are what fresh buttermilk looks and smells like. The challenge with buttermilk is that all of its common characteristics match those of other dairy products with signs of early spoilage. Here’s how to tell the difference.<\/p>\n
Symptoms of Malfunction<\/strong><\/p>\n\nBlue-green or pink mold:<\/strong> The surest sign. Discard the entire carton. Do not attempt to drain the affected area.<\/li>\nStrong odor:<\/strong> Fresh buttermilk has a pungent, slightly sour odor. Bad buttermilk has an odor that is pungent, rancid, or really unpleasant, differing markedly from its normal taste. If you have to ask if it smells bad, it probably doesn’t. If you panic, throw it away.<\/li>\nGloppy or chunky texture that doesn’t thin out when shaken:<\/strong> The buttermilk naturally separates into a thick body with some small lumps. A strong shake should reconstitute it into a pourable liquid. If stirring doesn’t work and the contents come out in large, cheese-like pieces, it has gone bad.<\/li>\nYellow or discolored liquid:<\/strong> Fresh buttermilk ranges from white to slightly off-white. Yellow or brown color indicates spoilage.<\/li>\n<\/ul>\n<\/div>\nNormal vs. Bad: Main Differences<\/h2>\nMost people throw away perfectly good buttermilk because they misunderstand the general characteristics. Here’s a clear side-by-side:<\/p>\n
Normal Buttermilk:<\/strong><\/p>\n\nsour, pungent smell<\/li>\n slightly thicker than milk<\/li>\n Some liquid separation at the top of the carton<\/li>\n small lumps or curds that break when stirred<\/li>\n White to very slightly off-white<\/li>\n<\/ul>\nBad Buttermilk:<\/strong><\/p>\n