You can replace liquid buttermilk in baked goods with shelf-stable powdered buttermilk. Buttermilk is an acidic dairy product similar to yoghurt or sour cream. Bakers use buttermilk to give baked goods a tangy taste and tender texture. Commercial bakeries and home bakers often prefer powdered buttermilk because it is easy to work with and does not go bad for a couple years if it is stored in a sealed container in the refrigerator. Substitute powdered buttermilk into a recipe that calls for the liquid variety for a very similar taste and texture in the final product.
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Things you need
- Measuring spoon
- Measuring cup
Measure one tablespoon of powdered buttermilk for every quarter cup of liquid buttermilk required by the recipe. For example, if one cup of liquid buttermilk is called for, then you need to scoop out four tablespoons of buttermilk powder.
Add the powdered buttermilk to the other dry ingredients and thoroughly mix them together.
Measure the same amount of water as liquid buttermilk that is needed. If one cup of liquid buttermilk is called for then you need to measure one cup of water.
Mix the water with any other wet ingredients before combining them with the dry ingredients to make the dough.
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