I just brought buttermilk powder because only a few of my recipes calls for it. Is this just as good as the liquild ready made ones in the grocery store?
Your topic is a little misleading...
Yes, I do use buttermilk, but I have never used the buttermilk powder.
Do you reconstitute the powder, and then use it like fresh?
Have you tried reconsituting the powder; does it thicken up like fresh buttermilk.
I know the meringue powder, when reconstituted, is pretty close to fresh egg white meringue.
My grandma's pound cake and my scratch chocolate cake both call for buttermilk. I have had the dried buttermilk in my fridge for the longest time. The only thing I use it for is pancakes . Never tried it in either of these recipes ~ probably because I am afraid of wasting.
I use buttermilk powder in almost all my cakes. You just add the powder to your dry ingredients and use water instead of the buttermilk in the recipe. It works well and I love it Also, you don't have to worry about it spoiling in the fridge
I use the powder sometimes, but it doesn't have the same result as fresh, IMHO
I will use meringue powder, but prefer fresh (butter)milk products to powdered versions. But I think that goes back to my grandmother's insistence of using powdered milk for my Cocoa Puffs when I was a kid! <gags at the memory!>
Apparently, I have not been notified of all your response. Thank you for the feedback.