This package contains about two cups dry buttermilk and will make six cups of buttermilk liquid.
Buttermilk, or cultured skim milk, is indispensable to the baker. It is used to give added tang to baked goods and as a leavening agent to make products rise more. Buttermilk is acidic and it reacts with baking soda, an alkaline, to create carbon dioxide bubbles in the batter and hence makes the batter lighter.
Try this in your bread, scone, or muffin recipes. Use it as you would dry milk or mix with water--1/3 cup powder to make one cup liquid.
Using Dry Buttermilk in Recipes
Everyone likes the tangy taste of buttermilk. But the alkaline in baking soda neutralizes the acid and buttermilk and eliminates the tangy flavor. That's why you can't taste buttermilk in many recipes. But you can add more buttermilk than the soda can neutralize to deliver a buttermilk flavor. If you do it with liquid buttermilk, you have too much liquid in your recipe. In most r ecipes, you can add more dry buttermilk powder to your recipe without upsetting the balance.
Both dry buttermilk and liquid buttermilk are acidic. You can substitute reconstituted buttermilk from dry powder for the buttermilk you buy in the stores.
We usually don't bother to reconstitute buttermilk powder for baking. We simply add the water and the powder separately and continue with the recipe.
Estimated Shelf Life
Three years when store is a cool dry place. Zip the bag between uses..
Ingredients: Cultured skim milk. This product may contain traces of soy, eggs, wheat or nuts.
" Use this to add tang to baked goods and to make products rise more.