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Jan 2, 2007 12:20 AM

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?

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  1. I've been using dried buttermilk for years with no problems. I only use buttermilk for baking so I really don't like to have to buy fresh and then waste it.

    2 Replies
    1. re: Jcooks

      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.

      1. re: dtud

        Dry Buttermilk is from the manufacture of butter. It's the milk solids that do not get churned into butter. Dry mik is just that. Buttermilk from the fluid dairy case is skim milk with culture added. Dry Buttermilk and Buttermilk liquid are not the same.

    2. 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.