How do you use freeze-dried buttermilk?

You use freeze-dried buttermilk as a convenient substitute for liquid buttermilk in recipes by reconstituting it with water.

Reconstituting Freeze-Dried Buttermilk

The primary way to use freeze-dried buttermilk is to reconstitute it to replace liquid buttermilk. The general rule is:

For every 1 cup of liquid buttermilk required, use 1/4 cup (30g) dried buttermilk plus 1 cup (227g) water (or milk).

Measure the Buttermilk Powder: Accurately measure the amount of freeze-dried buttermilk powder required by your recipe (1/4 cup per cup of liquid buttermilk called for).
Add Water (or Milk): Add the appropriate amount of water (or milk) to the powder (1 cup per 1/4 cup of powder). Using milk will provide a richer flavor.
Mix Thoroughly: Whisk or stir the mixture until the powder is completely dissolved and the mixture is smooth.
Use as Directed: Use the reconstituted buttermilk in your recipe as you would regular buttermilk.

Adding Directly to Dry Ingredients: In some recipes, you can add the freeze-dried buttermilk powder directly to the dry ingredients and then add the water (or milk) to the wet ingredients. Ensure the dry ingredients are well-mixed to evenly distribute the buttermilk powder. This works best in recipes with a good amount of liquid.
Storage: Once reconstituted, use the buttermilk immediately. Leftover reconstituted buttermilk should be refrigerated and used within a day. Store the unreconstituted freeze-dried buttermilk in an airtight container in a cool, dry place to maintain its quality and extend its shelf life.
Benefits: Freeze-dried buttermilk offers several advantages:
- Long Shelf Life: It lasts much longer than liquid buttermilk, reducing waste.
- Convenience: It's readily available whenever you need it.
- Space-Saving: It takes up less space in your refrigerator.
Recipes: Freeze-dried buttermilk is suitable for a wide range of recipes, including:
- Pancakes and Waffles
- Biscuits and Scones
- Cakes and Muffins
- Salad Dressings and Dips
- Marinades