I have started to believe there are several dehydrated items that are now essential for my everyday pantry supply. Buttermilk powder is one of those things. I have a favorite bran muffin recipe that calls for buttermilk, but I found once I made the recipe the remainder of the buttermilk carton remained unused until it soured in my refrigerator. This happened multiple times. I love that with buttermilk powder I can mix up just the amount of buttermilk that I need. If you hesitate to open a #10 can, just store the unused powder in a large mason jar sealed with a vacuum sealer. (See my earlier post on vacuum sealing powdered foods for the method so you don’t clog your machine.) There is no more waste, and I don’t have to run to the store for an ingredient that I don’t typically stock. You can use buttermilk in place of the water called for in box cake mix recipes to add richness to the final product, too.
Tags: powdered buttermilk