It's hard for me to use up a whole quart of buttermilk and I've read mixed reviews on freezing buttermilk. I figure it's worth it to use the powder because when I only need 1c of buttermilk I have to purchase 4c of liquid. I do usually plan some pancakes and waffles, but I still always end up wasting some. Of course if you are baking large quantities the fresh liquid might make more sense, but I oftentimes find myself in the opposite position e.g. doing 1/2 recipes for little things here and there.
Also remember, I still am testing the theory (which may be harebrained) that if I add the powder to milk rather than water as the package indicates, I get the fat content back since nonfat buttermilk is the only kind I can find.
So...powdered buttermilk=always in fridge, milk=always in fridge. No waste+added fat content=happy baker
<<sorry, we are totally hijacking this thread! >>