Meet Your New Favorite Versatile, Convenient, and Flavorful Ingredient: Buttermilk Powder

You can use this ingredient in a wide range of recipes, from baked goods to dressings and marinades.

Buttermilk Powder has a long shelf life and does not require refrigeration, making it easy to store for whenever you need it.

Buttermilk powder is a good source of calcium and protein. It is also lower in fat compared to whole milk or cream, making it the healthier option.

It helps create fluffy pancakes, moist cakes, tender biscuits and adds a tangy flavor that is ready for any smoothie, dressing, or marinade.

The powder is more economical than buying fresh buttermilk each time you need it, especially if you don’t use it often. With buttermilk powder having such a long shelf life, you are less likely to have it spoil without using it, reducing food waste.

It helps with the browning of baked goods, giving them an appealing color and enhancing their visual appeal.

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Mix 3 Tbsp Buttermilk Powder to 7.5 oz. water. Add buttermilk to a blender with 1.5 cups of frozen fruit and 1 tbsp of honey and blend until smooth.

Mix 3 Tbsp Buttermilk Powder to 7.5 oz. water. Add buttermilk, 2 cups of mayonnaise, 3 tbsp of sugar, 1 tbsp of celery salt, and pepper into a mixing bowl and mix together. Add your classic coleslaw mix of cabbage and carrots and stir until it is coated. Refrigerate for an hour before serving.

Mix 3 Tbsp Buttermilk Powder to 7.5 oz. water. Add buttermilk to a mixing bowl with 1 cup of mayonnaise and whisk until smooth. Add parsley, garlic powder, salt, onion powder, dill, pepper, and any other seasonings of your choosing; then whisk until blended together. Place the bowl in the refrigerator for about 30 minutes and then take it out to serve.

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Cook your pasta according to the box instructions and set aside. In a large pan, melt 2 tbsp of butter and whisk in ¼ cup of flour. Then, mix 3 Tbsp Buttermilk Powder to 7.5 oz. water. Slowly stir in the Buttermilk until the mixture is thick and boiling. Lower heat and mix another 3 Tbsp Buttermilk Powder to 7.5 oz. water. Whisk in the buttermilk to the pan with salt, pepper, and 1 ½ cups of Parmesan cheese until the cheese is melted and sauce is thickened. Add cooked pasta to the pan and coat in the sauce.

Combine 2 cups of water, salt, parsley, coriander, peppercorns, mustard seeds, garlic powder, and 2 large bay leaves in a large pot and bring to a boil. Boil until salt has dissolved (for about 2 minutes). Let cool for 15 minutes. Then, mix 3 Tbsp Buttermilk Powder to 7.5 oz. water. Stir the buttermilk into the pot.
Rinse your turkey in cold water and place in a brining bag. Pour the pot over the turkey and refrigerate for 24 hours, turning the turkey halfway through. Discard the brine and rinse the turkey under cold water, then pat the turkey dry. Rub butter all over the turkey and let sit for an hour and preheat the oven to 350 degrees F. Cook the turkey for about 3 hours or until the thickest part reaches 165 degrees F.

Preheat the oven to 375 degrees F and grease an 8-inch square pan. Melt ½ cup of butter in a pan and remove from heat. Whisk in ⅔ cup of sugar and 2 eggs. Mix 3 Tbsp Buttermilk Powder to 7.5 oz. water. Combine this buttermilk and ½ tsp of baking soda in a small bowl. Whisk this mixture into the skillet and add in 1 cup of cornmeal, 1 cup of flour, and ¼ tsp of salt until combined with only a few lumps. Pour batter into the prepared pan and bake in the oven for about 30-40 minutes or until a toothpick inserted comes out clean.

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Peel and cut 1 pound of potatoes into cubes. Bring a large pot of salted water to a boil and add the potatoes. Lower heat and allow to simmer for 10-15 minutes or until the potatoes are pierced easily with a fork. Meanwhile, melt 4 tbsp of butter in a pan and add ¼ cup of milk, then whisk. Mix 3 tbsp Buttermilk Powder to 7.5 oz. water and add whisk the buttermilk into the mixture. Set that aside until the potatoes are done and drained. Mash the potatoes in a bowl and add the milk mixture to the potatoes. Add salt and pepper and stir until the potatoes are creamy.