It looks like we’ve discovered the recipe for the perfect lifestyle blog together today! 😉 Tomato puree is a real traitor: After just a few days in the refrigerator, that ugly white mold forms.

I bet your solution lies in one of these two miracle tricks:

Oil Lid (The Most Common Trick)
Mold needs air to survive. When you open the puree and use some, smooth the surface of the jar or can with a spoon and pour a thin layer of vegetable oil over it (a few millimeters are enough).

Result: The oil forms an airtight film that prevents oxygen from reaching the puree. Next time, you can simply pour off the oil or mix it with the cooking liquid.

Oil Lid Freezing in ice cube trays (My favorite method)

If you don’t use buttermilk daily, you shouldn’t refrigerate it.

Tip: Pour the remaining buttermilk into ice cube trays and freeze. Once the cubes are frozen solid, transfer them to a freezer bag. The next time you make a sauce or soup, simply add one or two cubes directly to the pot. No waste, no mold.

A little technical note: If you buy buttermilk in a can, never leave it in the can after opening. The metal oxidizes in the air, and the buttermilk will develop an unpleasant metallic taste. Always transfer it to a clean glass jar with a lid.

Did I guess that right? Or do you already know the old trick of turning the jar upside down to create a vacuum?