Powdered buttermilk can replace liquid buttermilk in recipes and has a longer shelf life. It is made by pasteurizing and evaporating liquid buttermilk, then drying it into powder form. It can be found in grocery stores and should be refrigerated after opening. Powdered buttermilk is usually not cultured, making it more authentic than liquid buttermilk.
Powdered buttermilk can be used in place of liquid buttermilk in any recipe that calls for buttermilk. The powdered version of buttermilk has a longer shelf life than fresh buttermilk, so a cook can store it in his or her refrigerator without worrying about it spoiling. It is a pasteurized and dry version of milk. While powdered buttermilk can be used in recipes with little or no difference in taste, it usually doesn’t taste good if a person decides to reconstitute it with water and drink it plain.
A cook can use buttermilk in a recipe that calls for buttermilk by simply swapping the buttermilk for water and adding a quarter cup (57 g) of buttermilk powder for each cup (237 mL) of water. For example, if the recipe calls for 1/2 cup (125 mL) of buttermilk, a cook might use 1/2 cup (125 mL) of water and 2 tablespoons (28 g) of powdered buttermilk. Using powdered instead of liquid buttermilk does not change the texture or texture of the cooked product or greatly affect the taste.
Powdered buttermilk is made in factories by pasteurizing the buttermilk, then evaporating the liquid from the milk. The evaporation process concentrates the buttermilk. After the liquid has evaporated, the remaining buttermilk is dried into a powder form using a roller or spray dryer.
Although powdered buttermilk should be refrigerated after opening, to ensure its longest shelf life, it is usually sold in paper tubs in the baked goods aisle of a grocery store. A person usually finds it next to regular powdered milk and evaporated and condensed milk. It is usually sold in packages of 12 ounces (340 g) or 1 pound (454 g). In some cases, a person may be able to find it in the main section of a grocery store, allowing them to purchase only the powder they need.
Liquid buttermilk was traditionally the liquid left over after butter was made. Modern liquid buttermilk is usually cultured skim milk, which means it has bacteria added to provide flavor and thickness. Usually, powdered dairy products are not cultured but are made the traditional way, then dried. Thus, the powdered buttermilk may be more authentic than the liquid buttermilk available in stores.
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