It kind of depends on the butter fat of your cream (it can vary just a little) but I’d say close to 2 cups or maybe a tad less. –Rachel

Hi Deborah, Buttermilk is made by churning heavy cream until it separates and the buttermilk forms. If you want to buy buttermilk alone, you can get that at grocery stores. No dairy will have buttermilk but they will have cream that you can use to make butter and through that process make buttermilk.

Where do you purchase your buttermilk from a home dairy? Or the grocers.

Hi Chanel, just put it in a jar and stick it in the fridge and use it in place of milk or other liquid in baking recipes (that’s most popular). It’s great as an acid in a chocolate cake! Store it in the coldest part of your fridge (lowest shelf far in the back) and it will keep for about two weeks. –Rachel

While I have frozen lots of butter, I’ve never frozen my homemade. Tips I can give you though: 1) Make sure you rinse out as much of the buttermilk as possible so you don’t get ice crystals in your butter when it freezes 2) Wrap your butter in plastic wrap and then put the butter in to an air tight container like a Lock and Lock container. Butter absorbs flavors from the air like crazy and it can take on the freezer’s flavor pretty fast. 3) Thaw it on the counter or in the fridge either way. 4) Freeze your butter for up to 3 or 4 months max. I hope that helps. –Rachel

If it can be frozen how do you thaw for use and how long?

I would probably be using either a ziploc bag that can have all the air taken out (foodsaver bags with a special valve hole and ziplock) after it’s frozen so that it doesn’t deform. Would glass in the freezer be better or even plastic?