Tuesday, May 10, 2011

Our Amazing Kitchen Discovery

Ok, so have you ever seen this stuff in your Mom's or Grandma's pantry? I did too, but I never really what it was or what it did. WELL, I saw on a website what you actually do with it. This stuff is actually powdered buttermilk!

So, we've all had this experience, i'm sure: we want to make pancakes, breads, etc. that call for buttermilk. We open the fridge, and the buttermilk that was there was expired, curdled, and nasty. We don't want to make an unneccessary trip to the store for more. Well, now you can make your favorite buttermilk recipes without having to worry about having buttermilk on hand all the time!

Here's what you do. . .

When recipe calls for:

2/3 cup buttermilk: use 2-1/2 Tbsp. powder, and 2/3 cup water

1 cup buttermilk: use 4 Tbsp. powder and 1 cup water

To use it: First mix the measured buttermilk powder (above) with the other dry ingredients in your recipe, then add the appropriate amount of water when the recipe calls for liquid buttermilk. It's that easy!!

The can will store unopened on your pantry shelf for about 3-4 years or so, but they recommend refrigerating once the can is open.

Some of our favorite buttermilk recipes from this blog include our favorite pancake syrup, and Aebleskivers


1 comment:

  1. Super awesome! I always see recipes for dry mixes that call for dry buttermilk.

    Another trick to make buttermilk is to add 1 tbsp. of lemon juice or vinegar to a scant cup of milk. Works a treat!