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Buttermilk powder?

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My first use of buttermilk powder, and my pancakes turned out gummy. Why? Box says to add the powder to the dry ingredients, then use water (added with the wet ingredients, including melted butter and eggs) in order to reconstitute the b'milk. Any idea why they were gummy? Do you have success with the powdered stuff in other recipes? Otherwise, guess I'm back to adding b'milk to my grocery list.

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  1. Personally I would doubt it's the buttermilk powder. I use this stuff all the time (I prefer the Saco brand), in tons of different recipes, including pancakes, with no problems. All you need to do is make sure it's mixed in well with the dry ingredients.

    1. Like visciole, I use buttermilk powder often and haven't had any gumminess problems.

      If you don't use buttermilk often, you can also just add some lemon juice/acid to milk and let it sit for about 5 minutes.

      1. I usually make the buttermilk from the powder first and then use it like regular buttermilk.

        I agree with visciole that if you are mixing the powder with the dry ingredients, make sure to mix it in well so that when you add the liquid, you don't have overmix to get the lumps out. Maybe your batter was overmixed?

        5 Replies
        1. re: Sooeygun

          This is what I was wondering, too--ignore the "add to dry ingredients" and just reconstitute the powder and proceed as I would using regular buttermilk.
          Yup, if I don't have b'milk, I use acidified milk instead.
          Saco is the brand I bought. Thought I had it well mixed into the dry ingredients, but maybe I'll give it another try. Thanks, all.

          1. re: pine time

            Try sifting it in.

            1. re: pine time

              I use a whisk to mix it in.

              1. re: chowser

                I often use a whisk to mix dry ingredients; but with the buttermilk powder the sifter is more sure-fire for me, and often at the end there are small clumps of buttermilk powder left in the sifter, which I think have absorbed some moisture.

              2. re: pine time

                "ignore the "add to dry ingredients" and just reconstitute the powder and proceed as I would using regular buttermilk."

                That is what I do as well. Somtimes I just sour milk with vinegar if i don't have buttermilk or buttermilk powder, but when I do use the powder, I always reconstitute it first. Occasionally, I use milk instead of water to reconstitute it.

            2. I usually mix the powder with the dry ingredients. This powder does absorb moisture and clump, so I keep the container sealed and inside a plastic bag. But if this is your first use, I don't expect that to be a problem. But if it has clumped, mixing it water first, and straining out the lumps would be better than adding it to the dry.

              I wonder if the 'gummy' parts did not rise. That might mean that the powder was not evenly distributed, or that the baking soda ratio was off. The pancake recipe on my Saco canister calls for 4T of powder, 1/2t of baking soda, and 1t of baking powder - for 1c flour. The baking powder by itself provides enough leavening. I vaguely recall that the recipe on Dairygold boxes just used baking soda. So there is some leeway. Including baking powder is something of an insurance policy, ensuring rise even if the acid/baking soda ratio is off.