Product Details: Dehydrated sweet cream buttermilk is a kitchen staple. Just add water to make buttermilk. Comes in handy when making pancakes, muffins, cakes, cornbread, battered fried foods, and so much more. Shelf-stable; no refrigeration required; great for emergency food supplies.
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Reconstitution Directions: When a recipe calls for 1 cup liquid buttermilk or sour milk, use 1 cup of water and 1/4 cup buttermilk powder.
Ingredients: whey solids, buttermilk powder, nonfat dry milk. Contains milk. Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts. May contain bioengineered ingredient(s).
Nutrition Facts: Click here for data per 2 Tbsp. serving.
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Country of Origin: USA
Volume: 1 cup ≈ 0.35 pounds / 1 pound ≈ approx. 2.86 cups
Shelf Life: 1+ Year when stored at room temperature or below in an air-tight container out of direct light
We use this to make our: Buttermilk Ranch Dip & Dressing Mix and No Salt Ranch Dip & Dressing Mix.
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Recipe: Buttermilk Cornbread (Jalapenos optional)
Just a classic cornbread recipe to enjoy alone or along side a bowl of chili or bean soup.
1/2 cup melted butter
2/3 cup granulated sugar
2 eggs
1 cup water
1/4 cup buttermilk powder
1/2 tsp. baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 tsp. salt
2 Tbls. granulated jalapeno OR 1/4 cup minced jalapeno pepper (optional)
~ Grease an 8" square baking pan; set aside.
~ Whisk sugar into melted butter. Whisk in eggs until well blended. Whisk in water, buttermilk powder, and baking soda just until blended. Stir in cornmeal, flour, salt, and jalapeno (if using) just until blended and few lumps remain. Do not over-mix.
~ Pour batter into the prepared pan.
~ Bake in a 375 degree oven for 30-40 minutes, until a toothpick inserted in the center comes out clean.
