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.
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,