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I bought some powdered buttermilk in the store and the directions are to use the powder with the dry ingredients and add the water with the eggs. Have you used the powdered cream or the powdered sour cream and do you use them the same way? I made just regular sour cream with the powder and added onion soup mix for a dip and it was wonderful.

Wanda

I have some of the powdered buttermilk because of the ease of keeping it. I'd never use up a carton of regular buttermilk. Never noticed the others.

I know about powdered cream for coffee but didn't even realize there was powdered sour cream!

There's powdered buttermilk?!? Why didn't I know about that? I have a few recipes that call for buttermilk and I'm always substituting milk with vinegar because I can't find a small container of buttermilk at the grocers.

I was reading the description of powdered buttermilk and it said that it was dried with no lactic acid or cultures. Would that affect how it performs in a recipe?

Also, it seems really expensive online. How much does it normally cost at the grocers? And, where would you find it...baking aisle, dried milk aisle?

This message has been edited. Last edited by: Graciepj,

Dried buttermilk and sour cream??? We don't usually have a problem using up our container of sour cream, but we could use the dried buttermilk for sure. Wow, didn't know there was such a thing!!!

I use my powdered buttermilk in my bread machine recipe for bread -- orig. recipe called for 1 1/2 tbs. of dry milk, all I had was powdered buttermilk the first time I made it. Have used ever since.

I buy it at my local bulk food store. I "think" it's about $4/lb. I've never seen the powdered cream or sour cream though.

Don't remember how much I paid for the powdered buttermilk. Been a while since I got it. I just keep the unused portion in the frig, like it says.

I found the dry buttermilk in the grocery store with the condensed milk. The dry sour cream and cream I ordered off Amazon.

Wanda