Dried Buttermilk and Dried Milk - any difference?
Happy New Year.
I often see dried buttermilk (and dried milk) in the grocery store.
Can these really be used as a substitute in recipes that call for buttermilk or milk? Do they have any noticeable taste/texture issues to watch out for?
There is also a 'powdered cultured buttermilk' - i.e. the cultured skim milk that has been dried in the same way as conventional skim milk.
I have also found, in a natural food store, a whole fat dried buttermilk, which I assume is made from cultured whole milk. It was in bulk form so I don't have the same product label as for the nonfat version.
Same here - I only buy it for pancakes or waffles but most recipes call for 2 cups - then I have 2 cups left. Unless I freeze it - I always have to throw it away. Plus - whenever my so wants pancakes/waffles - I never have buttermilk. So, it would be nice to always have it on hand. Thanks.