When I first started using buttermilk I would buy the liquid buttermilk and use a little bit in a recipe and end up throwing the rest out because I didn’t use it in time. What a waste of money this was for me. I reluctantly bought some powdered buttermilk to give that a try and it worked perfect and it keeps for a long time, up-to 3 years.
I like using powdered buttermilk in baked goods, especially if they contain whole grain flours. Buttermilk makes baked goods lighter, moister, and better tasting. Powdered buttermilk in not good for making buttermilk to drink but I don’t drink buttermilk straight anyway. Since I have started using whole grains quite regularly I decided I had to work powdered buttermilk into my food storage.
Storage & Shelf Life
The powdered buttermilk that I have been buying has an expiration date of 2 1/2 – 3 years. Powdered buttermilk will last much longer than this if stored unopened in the freezer.
How to Use Powdered Buttermilk
When using powdered buttermilk in baked goods, you add the water to the wet ingredients and the powder buttermilk to the dry ingredients for the best results.
- 1 Tablespoon powdered buttermilk + 1/4 cup water = 1/4 cup buttermilk
- 4 teaspoons powdered buttermilk + 1/3 cup water = 1/3 cup buttermilk
- 2 Tablespoons powdered buttermilk + 1/2 cup water = 1/2 cup buttermilk
- 4 Tablespoons powdered buttermilk + 1 cup water = 1 cup buttermilk