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9:03 pm
June 1, 2010
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Just figured out that commercial buttermilk, is made by adding a lactic acid bacterial culture to skim milk, which is then left to ferment for 12-14 hours at approximately 69°F. The milk sours and thickens… It comes only in quarts, most recipes need cup or less.
SO, I am looking for powdered buttermilk. It's real buttermilk, powdered. It's sold in packets (each packet makes one cup of buttermilk) and keeps in pantries forever; or in multiquart canisters. Using powdered buttermilk eliminates the "buy a quart, use a cup" dilemma.
Anybody have a source for this product?
9:16 pm
November 22, 2009
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bonita,
I have bought it several times in our reg. grocery store on the powdered milk shelf. It comes in a canister and you can measure out what you need and reconstitute it with water.
9:27 pm
January 17, 2011
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Well, I found this….
http://www.bobsredmill.com/swe…..rmilk.html
but it's not packets.
Have you ever done the substitute? I do that ALL the time….
1T white vinegar or lemon juice
& enough milk to finish making 1 C
Stir & let sit for about 5 min., it will thicken.
9:35 pm
November 22, 2009
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The brand I bought was SaCo. It is just for bakinfg or using in recipes, not for drinking. You can either add the needed amount dry or mix it with whatever liquids you are using. King Arthur Flour also carries it.
10:41 pm
May 7, 2011
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I have also bought the powdered buttermilk at the reg grocery store and at Wal Mart in a cansister. Sure beats wasting the extra. Although, I did pick up some quarts on sale that I froze for future use (guess where they are, still?).
10:52 pm
October 17, 2008
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I pick up buttermilk when it's reduced for quick sale (being cheaper than regular milk) and freeze into 1 cup portions (that's what most things call for). It works just fine! If I don't have any in the freezer, I do like gakaren does and "make" it with vinegar. Like you said, it's fermented and that's what the vinegar does.
10:54 pm
October 17, 2008
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This is a post Runningtrails did on FBR http://chickensintheroad.com/f…..uttermilk/ to make MORE cultured buttermilk from store bought.
11:00 pm
October 18, 2010
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I use the SaCo brand, too. It keeps for a LONG time in the fridge. Works great! It was with the powdered milk at the grocery store.
There's a chart right on the can to tell you how much to use…for example, for 1 c buttermilk, use 4 Tbsp powder and 1 c water. Add the powder with dry ingred. and the water with liquids.
11:11 pm
June 1, 2010
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Thanks, ladies. I'll be wish-listing the butter milk for my annual trip to Walmart. I know about the make-it-yourself buttermilk, but I swear I can taste the vinegar…I just don't like the taste. If I have to, I'll buy buttermilk and freeze extra…but i want to try 'real' buttermilk, not "cultured."
8:05 am
December 28, 2008
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Have also had good results from the powdered buttermilk. And I must agree that adding vinegar doesn't taste good!
8:14 am
February 8, 2009
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I believe that what happens when you add the acid to milk to make buttermilk it's called clabbering the milk. I don't know that I would call that fermenting. It's adding an agent to speed up the clabbering that happens naturally (and slowly) when milk is left at room temp. I recall too that you can use cream of tartar to clabber milk, which might eliminate the issue of the acidic after-flavor of the vinegar some don't like.
dede
9:33 am
February 10, 2009
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I would never drink the kind made with vinegar, but using it in baking doesn't leave any taste for me… I have a friend who can taste every little thing in a recipe, so if it bothers you, I guess I can understand it.
I was told that the reason that buttermilk is so good for baking is that it is acidic, either when you use regular buttermilk or the kind made with vinegar. That acidity reacts with the baking powder to make the biscuits (or whatever) rise better and be flakier… not sure it's true, but I try to keep some around anyway, and make the substitute with vinegar whenever we run out. We like to drink it, and also like it on our oatmeal, so it's worth keeping it around for us. Maybe I should look into getting some starter to make my own, I think they sell it at NEC.
10:33 am
October 31, 2010
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bonita said:
…but i want to try 'real' buttermilk, not "cultured.
Bonita – Just wanting to clarify what you are asking for…… When you say "real buttermilk", not "cultured" do you mean REAL BUTTERMILK as in the liquid left over from making butter?
I'm thinking that's what you're referring to here. Of course, it is a whole different thing than the cultured product which is just regular milk with a culture added.
So…is the buttermilk that comes from making butter what you're looking for?
11:07 am
December 1, 2009
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I have buttermilk sitting around all the time. Just buy a quart and add it to a gal or less of regular milk , leave it sit on your counter about 24 hr. and you got a whole jug of buttermilk. It keeps a long time in the fridge, cause now it's sour any way. Before you drink it or use it all up just add it to more fresh milk and there you go, an endless supply. It's better than what you buy at the store, and you can use whole milk, which is what I do or 2% or skim.
11:27 am
May 7, 2011
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Thanks Leah's Mom for asking that question. I was going to ask about the difference. I am not sure I have seen anything but cultured in the stores.
12:58 pm
October 17, 2008
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I believe that most recipes calling for buttermilk are actually calling for the cultured buttermilk. Cultured buttermilk has an acid and reacts with other ingredients for a desired affect (like what Buckeye girls was describing a few posts up), while real buttermilk (buttermilk made from draining butter when made fresh) doesn't.
So depending on the recipe, you may have different results.
1:07 pm
October 17, 2008
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What I found on the Saco website, their powdered buttermilk still contains the lactic acid…but is made with:
A cultured blend of sweet cream, churned buttermilk, sweet dairy whey, and lactic acid.
So powdered or from the carton in the dairy department, it's all cultured. So please ignore my previous comment 
3:49 pm
September 25, 2009
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I have another alternative for you to try. I never have buttermilk on hand, but I do have lowfat plain yogurt in the fridge all the time because we like it with cereal and fruit. I've found you can substitute three parts plain yogurt mixed with one part milk for buttermilk in your recipes. So, if a recipe calls for 1 cup of buttermilk you can use 3/4 cup plain yogurt and 1/4 cup milk. It works great, and doesn't change flavor or texture, even in buttermilk biscuits!
10:04 pm
January 17, 2011
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AnnieB said:
I have another alternative for you to try. I never have buttermilk on hand, but I do have lowfat plain yogurt in the fridge all the time because we like it with cereal and fruit. I've found you can substitute three parts plain yogurt mixed with one part milk for buttermilk in your recipes. So, if a recipe calls for 1 cup of buttermilk you can use 3/4 cup plain yogurt and 1/4 cup milk. It works great, and doesn't change flavor or texture, even in buttermilk biscuits!
I've done that before & you are right…no difference!
I also generally use lemon juice instead of vinegar if I'm making the substitute. I think the "citris" adds a little something that vinegar doesn't.
8:02 am
July 18, 2011
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I read you could use kefir or kefir whey instead of buttermilk. I love buttermilk but love and adore kefir. I make half gallon every day and half gallon of buttermilk twice a week. I make bread, dumplings, pancakes, and crackers using kefir or kefir whey and the results are yummy. I would like to try making a kefir pie using the buttermilk pie recipe so I would like to receive input from CITR experts, also any other suggestion on other uses of kefir. Another question I have plenty of kefir grains and no one to give grains to, suggestion on what to do with them. I eat some each morning and feed some to the chickens.
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