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Old 01-03-2014, 12:12 PM   #11
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It's in the powdered/canned milk section in our grocery store, Publix. You have to keep refrigerated once it's open. I bought it because I got tired of having to buy a bottle of buttermilk for biscuits or a ranch dressing we make and then having to figure out something else to make before the buttermilk went bad. Works just fine in the recipes I've tried that call for it, though I do tend to use a little more of the powder than the can calls for when reconstituting.
My exact issue. Using the remaining buttermilk after completing a dish that calls for it. I have to toss it every single time.

Many folks here in the south drink it, so its abundant.

My question. I see more low fat buttermilk than regular/whole buttermilk. In fact, regular is not always on the shelf.
I know that buttermilk itself is low fat regardless.
Is the low fat type as good? Is it the same? What type do you use?
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Old 01-03-2014, 02:29 PM   #12
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Most of the buttermilk sold nowadays isn't really buttermilk. It's a cultured milk product. Real buttermilk is what's leftover after churning butter. It was pretty low fat. So, I think low fat "buttermilk" probably comes closer to traditional buttermilk.
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Old 01-04-2014, 07:54 AM   #13
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I tried the powdered buttermilk but still didn't use it often enough and it got hard. When I am making something that calls for buttermilk I buy the smallest container I can find and just toss the excess. I know no one is going to eat it. I have made cakes that call for sour milk, and in that case I just add some vinegar to whole milk. That is also something I have to buy special when I need it, but at least DH will use the rest of it in his coffee.
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Old 01-04-2014, 12:24 PM   #14
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Quote:
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I tried the powdered buttermilk but still didn't use it often enough and it got hard. When I am making something that calls for buttermilk I buy the smallest container I can find and just toss the excess. I know no one is going to eat it. I have made cakes that call for sour milk, and in that case I just add some vinegar to whole milk. That is also something I have to buy special when I need it, but at least DH will use the rest of it in his coffee.
I had to read that a few times. I thought you were saying that your DH was willing to use the rest of the buttermilk in his coffee.

I think I need more coffee.
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Old 01-04-2014, 05:20 PM   #15
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I tried the powdered buttermilk but still didn't use it often enough and it got hard. .
THe container I bought has been in there several months at least. Don't remember when we bought it exactly but I know it's been several months. Still not hard. Maybe it's not in an airtight container and is losing all the moisture.
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Old 01-04-2014, 08:41 PM   #16
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THe container I bought has been in there several months at least. Don't remember when we bought it exactly but I know it's been several months. Still not hard. Maybe it's not in an airtight container and is losing all the moisture.

I may have had it much longer than several months.....
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Old 01-04-2014, 09:22 PM   #17
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I may have had it much longer than several months.....
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Old 01-09-2014, 03:31 PM   #18
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I toss the "hardened" powder in the blender. Works for me. I don't have enough room I the fridge for powdered buttermilk.
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Old 02-01-2014, 06:06 PM   #19
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Quote:
Originally Posted by medtran49 View Post
and TaxLady

It's in the powdered/canned milk section in our grocery store, Publix. You have to keep refrigerated once it's open. I bought it because I got tired of having to buy a bottle of buttermilk for biscuits or a ranch dressing we make and then having to figure out something else to make before the buttermilk went bad. Works just fine in the recipes I've tried that call for it, though I do tend to use a little more of the powder than the can calls for when reconstituting.
As I never remember to buy cultured buttermilk and I make my own yoghourt and always have a jar in the 'fridge, I tend to use the latter for scones/biscuits and other things asking for b/milk. I suppose yoghourt could be used for the ranch dressing instead of buttermilk?
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Old 02-01-2014, 06:13 PM   #20
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As I never remember to buy cultured buttermilk and I make my own yoghourt and always have a jar in the 'fridge, I tend to use the latter for scones/biscuits and other things asking for b/milk. I suppose yoghourt could be used for the ranch dressing instead of buttermilk?
I often use yogourt in Ranch as well as sour cream. I never bother with buttermilk.
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