In search of powdered buttermilk

[katydid13]

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!

[eatit1s]

A buttermilk substitute from Cook's Illustrated: whisk 1 Tbsp. lemon juice to 2 c. milk, let it sit to thicken a bit.

[Amuse Bouches]

I've found it at the Bristol Farms on Beverly and Doheny.

[MaryT]

When I use yogurt instead of buttermilk, I drain some of the whey like when I make yogurt cheese (similar to labne or greek style yogurt). I'm interested in the powdered buttermilk, I'll have to track some down.

[David Kahn]

And if all else fails, you can get it online: http://www.kingarthurflour.com/shop/l... . (They also carry dry whole milk, which can be hard to find.)

[goodhealthgourmet]

you can usually find dry milk powder [whole or nonfat] at traditional mom & pop natural/health food stores.

[goodhealthgourmet]

i'm not sure who you asked @ surfas, but they do carry saco - they must have just been out of it. however, you can also find it @ most major grocery stores in the baking aisle.

[Jennalynn]

Not too far from WeHo...

Surfas definately has it.

[Candy]

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.

[Curt the Soi Hound]

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?

[katydid13]

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!

[Steve2 in LA]

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.

[katydid13]

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?

[Steve2 in LA]

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.

[Lmo1823]

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

[Quine]

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

[Curt the Soi Hound]

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

[Lmo1823]

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?

[Emme]

smart'n'final
costco
gelson's

[budlit]

hole foods

[bulavinaka]

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

[WildSwede]

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.