Biscuits Pancakes or waffles Pound cakes Scones Muffins Breads Cornbread
If you’d like to reconstitute the powdered buttermilk in liquid before adding it to something like a glaze for your baked goods, whisk 1 tablespoon (7 g) of powdered buttermilk into every 1⁄4 cup (59 ml) of liquid for the glaze.
Adjust these amounts if your recipe calls for more or less buttermilk, but keep the ratio of powdered buttermilk to extra liquid at 1 part to 4 parts. [3] X Research source
Powdered buttermilk or the salty-onion buttermilk mix also taste great when you sprinkle them on your favorite chips or crackers—try it on buttered saltine crackers for a snack you can’t put down!
Add a sprinkling of powdered buttermilk to storebought dip like sour cream and onion flavor. The powdered buttermilk really amplifies the flavor and makes it taste homemade. Make a quick sandwich spread by whisking 1 tablespoon (15 ml) of buttermilk powder into 1 cup (230 g) of mayonnaise.
Mix a dash of buttermilk powder into creamy soup or gravy anytime you want a greater depth of flavor without thinning the food.
Feel free to add seasonings to the buttermilk marinade. Try chopped chives, dried garlic powder, or a squirt of hot sauce for a little kick. Avoid marinating the chicken in the buttermilk for more than 1 hour because the acid in the buttermilk will cause the chicken to break down.
Taste the mashed potatoes and add more powdered buttermilk until the flavor is to your liking.
If you enjoy flavored creamer, add a few drops of vanilla extract and a spoonful of sugar when you add the powdered buttermilk to your coffee.
Try this when you glaze fruit scones or tarts. It’s also delicious in frosting for vanilla cake or sugar cookies.
If you don’t want powdered buttermilk taking up valuable pantry space, put it into a bag and vacuum seal it. Then, stick it in the freezer and use it within 10 years of the best-by-date.
It’s a good idea to label the package with the date you opened it—that way you know you need to use it within 4 to 5 days of that date.
Don’t be tempted to bake with the questionable powdered buttermilk. If you’re really in a pinch, substitute yogurt for the buttermilk or sour a little milk to use in your baking recipe.
