Real Buttermilk Vs. Powdered?

Baking By cookiefool Updated 21 Jan 2010 , 2:44am by dynee

cookiefool Posted 20 Jan 2010 , 11:01am
post #1 of 12

I'm not sure if this is the correct forum to post in or not but I'll give it a try. I am meticulously trying to determine exactly how much each cake I bake costs and I use buttermilk in several of my most popular recipes. Buttermilk is not super cheap, especially if I'm just using a cup or two (and have the remainder left over). So, I'm wondering if there is another alternative, such as powdered buttermilk. I've never tried it but it seems like a cost effective ingredient, if it gives the same result as liquid buttermilk. Does anyone have any experience with or opinion of powdered buttermilk that they could share with me?

Thanks!

11 replies
crazyladybaker Posted 20 Jan 2010 , 11:34am
post #2 of 12

Hello. I will add my 2 cents here even though I am not a "seasoned" baker as lots are on these boards. We all have to start somewhere right?

I have used the powdered as well as the real stuff. From my experience I prefer the real liquid buttermilk. I have used the powdered stuff when in a a pinch but in my opinion the taste wasn't quite as rich and didn't have the "kick" that real buttermilk does.

Some say you can freeze buttermilk for a few months but I have never tried it.

This product comes in great in a pinch but I try to use the real thing when I can.

good luck and have a great day! icon_smile.gif

dynee Posted 20 Jan 2010 , 12:46pm
post #3 of 12

I have used both and I think the taste of the powdered is fine, however real buttermilk is quite thick and it makes a nicer texture to the batter. After using the real, I would only use the powdered in a pinch. I buy the quart size and take out what I need and then measure out the rest in 1 cup freezer containers.(of course, mark the date on them so you know how old they are.) When using the frozen, bring it out of the freezer early enough to be thawed completely when you use it.

Josie_girl Posted 20 Jan 2010 , 1:06pm
post #4 of 12

When I need buttermilk for a recipe and don't have it on hand, I usually just add lemon juice to regular milk to make buttermilk. I have never tried powdered.

dynee Posted 20 Jan 2010 , 2:57pm
post #5 of 12

Josie, I had always done that or vinegar, with good results, until I bought my first cultured buttermilk a couple of months ago. Again I think it is just a texture preference for me. It makes a thicker batter.

JGMB Posted 20 Jan 2010 , 3:04pm
post #6 of 12

I seem to be in the minority here, but I only use powdered buttermilk. I hate for things to go to waste, and I always ended up throwing out 1/2 carton of buttermilk each time I baked. I've not seen any difference in my finished products, and people never complain. JMHO

luddroth Posted 20 Jan 2010 , 3:08pm
post #7 of 12

I'm not crazy about powdered dairy products -- the texture just never comes out right. But I have substituted sour cream or plain yogurt for buttermilk and that works. Since you can buy those in smaller quantities, maybe that would avoid the waste problem.

TejasRebel Posted 20 Jan 2010 , 3:59pm
post #8 of 12

Talk about timing... I just purchased some powdered buttermilk to try the other day since I always have leftover buttermilk in the carton that just didn't get used fast enough and ends up being wasted.

I made some red velvet cuppies and didn't notice any difference in the taste or texture, IMO

prterrell Posted 20 Jan 2010 , 5:30pm
post #9 of 12

I have found that in cakes, the powdered buttermilk works fine as a substitute for liquid. For biscuits and pancakes, however, only the liquid will do. And, yes, you can freeze buttermilk. Just make sure you shake it up good after you thaw it.

Elcee Posted 20 Jan 2010 , 11:51pm
post #10 of 12

I converted to powdered about a year ago nad have been very happy with it.

I hope this isn't stating the obvious but don't mix the powder and the liquid, add the powder with your dry ingredients and the water with your liquids.

cookiefool Posted 21 Jan 2010 , 2:33am
post #11 of 12

Wow! Lot's of good feedback here, thank you all so much. I love the texture and the moistness that buttercream gives a cake and everytime I bake the chocolate cake, for instance, people tell me its the best chocolate cake they've ever had. It does create a very dense, rich cake that is fantastic. I also use sour cream quite a bit and although, I like it with recipes where the cake has to be carved or be very light, I do prefer a denser cake in general. Just my personal preference. So, I think I will try a couple of things.....I will buy the powdered and try it out to see if there is a difference with these recipes. I think I will also attempt to freeze the buttermilk as I have a good amount left right now. How long can it be frozen do you think?

Thanks again! thumbs_up.gif

dynee Posted 21 Jan 2010 , 2:44am
post #12 of 12

I have had it frozen for a month or more with no problem. good luck

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