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.
HTH
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 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.
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