I’m eating barbecue chips. The seasoning is sugar, salt, tomato powder, onion powder, buttermilk powder, yeast, brown sugar, molasses powder and paprika.
Buttermilk powder? I see they have this at the bulk store. Anyone used it? What is it good for? Biscuits? Fried chicken?
I use it when a baking recipe calls for buttermilk, like a chocolate cake. Very rarely.
You can actually buy it in a can. Mix you up a glass full and drink it(yuck)
Good for baking, in a pinch. Not every one keeps a jug of it in the fridge.
Yep it’s in lots of flavored chips. Adds to the carbs. Which I just know you want🤭
I do not use it. So I can’t give you any advice
I can’t drink buttermilk. It makes me gag. Hate it.
I wonder if the buttermilk powder would be good for marinating chicken prior to breading. It would be better than buying a quart of the real stuff and then hoping my wife drinks it.
I don’t make fried chicken very often. Buying liquid seems wasteful if you can make whatever you need for waffles or coating or chip topping. In baking could you even notice the difference? Buttermilk is expensive in Canada. Maybe the powder is too? Dunno.
If the recipe depends on it reacting with baking soda for leavening, it absolutely makes a difference. Otherwise, it’s also used for its creaminess and tang (which is why you see it in chips.) It also has some tenderizing properties, which is why you see it in marinades. Me? I just love the regular stuff straight on a hot summer day, maybe with a little bit of salt.
Are they Powdermilk Biscuits?
It’s the bomb. I happen to love a glass of buttermilk on occasion and wouldn’t make it from the powder, but for any recipe, the powder absolutely replaces the need to keep fresh buttermilk on hand. If you never make any recipes that call for buttermilk, there’s not much point in the powder I guess.
It’s very convenient for baking, as it lasts longer on the shelf than the liquid does in the fridge. That being said, I do drink buttermilk on occasion, and for that I have to have the Bulgarian style buttermilk, not the low-fat stuff most dairies pump out.
Hah! You’re funny!
Works for cooking. I have no other use for buttermilk. It’s good enough to tenderize and activate baking soda.
My parents always use it in pancakes. It seems like its primary household use is in baking – the instructions on the tin actually say to mix a few tablespoons of the powder with the dry ingredients, and then add water when the recipe calls for fresh buttermilk.
I do notice the pancakes my dad makes using the powder always seem to come out thinner than the ones I make with fresh buttermilk. I am guessing the powder + water results in thinner batter than fresh buttermilk, which it pretty thick on its own.
I have a can in the fridge. I use it for salad dressings and marinades. I bet the can is 5 years old, but the powder is still good.
During the pandemic I kept both buttermilk powder and powdered milk on hand to use in baking in case I couldn’t get the fresh stuff. Works just fine.