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Sep 1, 2007 08:02 AM

In search of powdered buttermilk

Can anyone recommend a market in the Hollywood/WeHo area that sells instant buttermilk? I know I've seen it somewhere but can't recall where. I looked at Surfas recently & they didn't have it -- looked at me like I was crazy!

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  1. I haven't purchased it in a while but this product was available in the bake section of Von's. Maybe you can call?

    1 Reply
    1. re: bulavinaka

      I found it at Pavillions in Pasadena (it was on an aisle end with some other gourmet items). I had asked at Ralphs and they had never heard of it.

      1. smart'n'final

        1. As a very curious cook, I need to know... what do you need this for?

          3 Replies
          1. re: Lmo1823

            It is commonly used as as a baking ingredient. And That is where most stores have it shelved, in the baking aisle.

            1. re: Lmo1823

              Yes, lots of baking recipes call for buttermilk.
              Unfortunately, very little else calls for it, so a powdered version keeps better.

              1. re: Curt the Soi Hound

                I use buttermilk all of the time, but never powedered. Have you been able to discern a loss of quality?

                Also, I was very pleased to discover last week in the Gelsons in Silverlake tiny containers of low-fat buttermilk. Definitely just enough for that one batch of scones or pancakes. Possibly other Gelsons carries this same size?

            2. The brand is Saco and it is usually found in the baking aisle. It is NOT meant to be reconstituted as with other powered milk products. It is a baking product and is added to the dry ingredients and the amount of liquid buttermilk (milk or water) is added to the liquids. Most grocery stores do carry it.

              5 Replies
              1. re: Candy

                I have never used powdered buttermilk and was hoping it could be used, in addition to the required liquid, to achieve the acidity level for the rise. Is this it's use, or is it simply a flavoring agent?

                1. re: Curt the Soi Hound

                  I haven't yet tried it myself, but Cooks Illustrated did a comparison sometime within the past year & found there was no taste/texture difference between baked goods made with Saco and baked goods made w/fresh buttermilk. I was glad to hear this, as I always end up throwing fresh buttermilk away because I never need more than a cup!

                  1. re: katydid13

                    I've had alot of success freezing buttermilk. Try pouring it out into an ice-cube tray, then put the cubes in a zip-lock in the freezer. Each cube is about equal to about 1 tablespoon. 4 tablespoons makes 1/4 cup . . . etc.

                    1. re: Steve2 in LA

                      Thanks for the tip. Does freezing add to the water content once thawed, though? I'd be a little worried about wrecking a special cake or something. Have you used thawed buttermilk in a variety of applications?

                      1. re: katydid13

                        Freezing doesn't seem to do anything to the water content in my experience. I mean, if you keep it frozen for more than 6 months, you'll have some loss of flavor and texture from dehydration at which point, I'd toss it but otherwise, you should be good to go.