Cultured buttermilk powder is a dehydrated form of buttermilk. It’s made by removing the moisture from liquid buttermilk that has been cultured, meaning it has been fermented with lactic acid bacteria.
As a substitute for buttermilk in recipes, cultured buttermilk powder can be an excellent option. T
o use it, you typically mix a specified amount of powder with water to reconstitute it into a liquid form similar to buttermilk.
The reconstituted mixture can then be used in place of fresh buttermilk in recipes for baked goods like pancakes, waffles, biscuits, and cakes, as well as in marinades where buttermilk is called for.
The advantages of using cultured buttermilk powder include a longer shelf life and convenience.
It does not spoil as quickly as fresh buttermilk and can be stored in a cool, dry place for an extended period.
This makes it a practical choice for those who do not use buttermilk regularly and want to avoid waste.
In terms of taste and chemistry, cultured buttermilk powder when reconstituted, should perform similarly to fresh buttermilk.
It provides the same tangy flavor and acidity, which can react with baking soda to provide leavening for baked goods.
However, some people might notice a slight difference in taste or texture when using the powdered form versus fresh buttermilk.
- For each cup of buttermilk required in a recipe, you can typically use 1 to 4 tablespoons of buttermilk powder mixed with 1 cup of water.
- The exact amount of powder will depend on the brand and the product instructions, so it's important to follow the guidelines specified on the packaging.
- Mix the ingredients together briskly so that the powder combines properly, then allow enough time for it to rehydrate following pack instructions.