I want to make my own ranch dressing mix, and the recipe I am using calls for dry buttermilk as an ingredient in the mix. I know how to add vinegar or lemon juice to milk ot make buttermilk, but that won't work here, as I am making the dry mix.
Can anyone steer me to where I can get dry buttemilk in Manhattan? The W. Village/Union Square area would be ideal, but I am willing to travel further.
Saco dried buttermilk is available in most larger grocery stores. This stuff is great. Check Food Emporium in the baking aisle.
Thank you all. I did get it at Whole Foods (Union Square) in the baking aisle. It is the Saco brand (glad to hear it is good).
I had stopped in at Food Emporium on my way to Whole Foods, and, although it, too, had it (also in the baking aisle) it was CHEAPER at Whole Foods!!!
Now that I have this stuff, how else can I use it?
Thanks, again, to all of you.
I adore this stuff and they should pay me for advertising it. First of all, it's great in baking. It's really convenient and tastes just as good (better even) than "fresh" buttermilk, which is actually a cultured yogurt-like product and not real buttermilk. Second, if you put it in the fridge and keep it dry it lasts a long time and you always have it available for use when you need it.
Anyway, in terms of what you can do with it, I use it in:
-some cake recipes
-some bread recipes
-casseroles and sauces
Probably more things, too, but that's a start. If you make fresh biscuits with it and eat them right out of the oven you will swoon with pleasure if you're anything like me!
Thank you so much. Being totally unfamiliar with this product, I'm not sure how to use it in pancakes, let's say, or a casserole. Do you use it as a substitute for buttermilk? Do you hydrate it (by mixing it with sour cream, or mayo)? Do you just sprinkle some on to enhance the flavor?
Thanks for your help, again.
Does the Saco container have a buttermilk pancake recipe? Mine does. 4T of powder per cup of flour, though I recall 6T per 2 cups from a different brand. I just mix the powder with the dry ingredients, and use water where other recipes would use milk or liquid buttermilk.
Clumping can be problem if the container isn't kept well sealed. In which case you might want to dissolve it first in water.
In any recipe that calls for buttermilk simply sift the Saco powder in with the dry ingredients (I think it's 1/4 cup dry for one cup buttermilk, but it says on the container), and then add the corresponding amount of water when it comes time to add the liquid.
If the recipe does not contain buttermilk and you want to use it, you can do the same as above, substituting the liquid (usually regular milk). But in this case you should change the leavening to part or all baking soda.
In a casserole I have been known to throw some of the stuff straight in as I mix the ingredients before baking -- like say I have some noodles, some vegetables, and some cheese -- I'll just toss in a couple tablespoons of the stuff, mix it in, taste it, voila. But then again when I cook (not bake) I rarely use a recipe anyway so it's all to taste. I like the stuff in any mac-n-cheese type thing.
Also forgot to say it's great for any coating for frying -- like in onion ring batter or for fried chicken.
Hope you enjoy cooking with it.
Does it have any type of dairy in it what so ever? I have recently been diagnosed with a severe dairy, goat & lamb allergy & buttermilk is the one struggle I have yet to get around, as I love my ranch dressing, but can't have any form of cow, goat or lambs milk... thanks in advance.