How to Use Dry Buttermilk

Bake with dry buttermilk instead of fresh.

A well-stocked pantry contains a variety of ingredients that will help a cook prepare meals at a moment's notice. For example, if a recipe calls for fresh buttermilk, you may not have this ingredient readily available in your refrigerator. When you have dry buttermilk in your pantry, you can easily add it to a recipe instead of regular buttermilk. Dry buttermilk will stay fresh indefinitely, whereas fresh buttermilk will spoil in the refrigerator.

Things You'll Need

• Measuring spoons and cups

Instructions

1. Consult the recipe for the amount of fresh buttermilk needed.

2. Measure 1 tbsp. of dry buttermilk into the other dry ingredients needed for the recipe. Use 1 tbsp. of dry buttermilk for every 1/4 cup of liquid buttermilk needed for the recipe.

3. Add 1/4 cup water to the recipe along with other liquid ingredients. Use 1/4 cup of water for every 1/4 cup of buttermilk needed in the recipe. The best time to add the water is at the time you would add regular buttermilk to the recipe.

4. Continue following the rest of the recipe as usual.

Tips & Warnings

• You may find the buttermilk product you make with dry buttermilk slightly thinner than fresh buttermilk. The buttermilk you make with dry buttermilk is best suited for baking.

References

• SACO: SACO cultured Buttermilk Blend