when a recipe calls for buttermilk 1 cup, do i use powder or liquid? are they interchangeable? thanks

I always use the liquid and I that is what the recipe is calling for. If you use the powdered, add water to make it liquid for the same amount the recipe calls for before adding.

when a recipe calls for buttermilk, it is usually the liquid portion of the recipe.

can't you reconstitute the powdered buttermilk? if so, i don't see why you couldn't use it.

hth

jeanne

use the liquid.

When baking I use the powdered in place of liquid simply because I don't use enough buttermilk to justify keeping it on hand and then having it spoil before I use it. On the can of powdered, it will tell you how much liquid to use. I haven't had any problems with it.

I'm so glad someone posted about this!! I have been wondering about the powdered stuff......I don't use enough liquid buttermild to justify buying it either. Has anyone else used this and does it come out the same (or close) to the real stuff? It sure would be a big help to me if it works!

some people swear they can't tell the difference in the end product as far as using the liquid vs powder. i used both and have noticed that my fudge brownie cake is more "fudgy" when i used the liquid.

I think it comes out pretty close to using the real stuff. If you took the same recipe and made it both ways you could probably tell but I bet if you didn't tell anyone, they would never know.

I don't get buttermilk here in China, so I just put 2 tbsp vinegar into milk and let it sit for 10 min. It does make the cakes very moist