The Hidden Potential of Homemade Buttermilk Powder

The best thing my dehydrator has done for me all year is helping me discover buttermilk powder!

 

Yep. I’ve discovered that buttermilk powder isn’t just a way to stop wasting buttermilk, but it’s an absolute necessity in my kitchen.  Pancakes, biscuits, syrup, cornbread, and even cream fraiche all benefit from the hours my food dehydrator works to dry out my buttermilk.  No more wasting.  Just me, elevating my dishes to the next level.

 

And the buttermilk powder is resilient at the back of my refrigerator as well.  There is buttermilk powder sold in the stores which runs about $10 for 12 ounces.  Commercially available powdered buttermilk is shelf stable for a couple of years until you open it and then it needs to be refrigerated.

 

In the world of culinary preparedness, few ingredients offer as much versatility and convenience as homemade buttermilk powder. While many culinary fanatics are familiar with the tangy liquid buttermilk found in grocery store coolers, it’s worth noting that this commercial product is often simply skim milk with added bacteria to create the characteristic flavor. By contrast, drying your own buttermilk opens up a world of possibilities and advantages that go far beyond what you’ll find in a store-bought carton.

 

One of the most significant benefits of creating your own buttermilk powder is the dramatic extension of shelf life. While liquid buttermilk may spoil within a few weeks, properly dried and stored buttermilk powder can last for months or even years. This longevity makes it an ideal addition to any preparedness pantry or for those who only use buttermilk occasionally but want it on hand for spontaneous baking sessions.

 

Space efficiency is another compelling reason to consider buttermilk powder. In its dried form, buttermilk takes up a fraction of the space of its liquid counterpart, making it a boon for those with limited kitchen or storage space.

 

The convenience factor of buttermilk powder cannot be overstated. Having this ingredient at your fingertips means you’re always ready to whip up a batch of fluffy pancakes, tender biscuits, or tangy salad dressings without the need for a last-minute dash to the store.  Did I mention my buttermilk syrup! DEEVINE!  It also allows for better portion control, as you can reconstitute only the amount needed for your recipe, reducing waste from unused liquid buttermilk going sour in the fridge. Just mix 1/4 C. of buttermilk powder to 1 cup of water. Let it sit a moment to thicken and then use it as needed.

 

When it comes to baking performance, dried buttermilk yields results nearly identical to liquid, with just two small differences. Baked goods made with dried buttermilk are slightly lighter in color than those made with liquid cultured buttermilk, and their flavor is a bit richer – more creamy-buttery than tangy. This subtle flavor shift can actually be desirable in many recipes, adding a depth of flavor that enhances the overall taste of your baked goods.

 

Creating your own buttermilk powder also allows for greater control over the quality and source of the buttermilk used. This customization can be particularly appealing for those with specific dietary needs or preferences. Moreover, the process of making buttermilk powder can be more cost-effective in the long run, especially for those who frequently use small quantities of buttermilk in their cooking.  I ended up with a quart and a half  of raw buttermilk that I was wondering what I was going to do with before it went bad. And then I had this idea strike me…why not powder it!  And voila! And Ta Da!

You can do it in your oven at 170°F degrees with the oven door open for 4-6 hours. Use parchment paper on a cookie sheet and put about an eighth of an inch of buttermilk down. Or you can use your food dehydrator’s liquid layers with a very carefully poured thin layer and dry for about 8 hours. ( I suggest your bring the buttermilk to the dehydrator, not the trays to the buttermilk.)  Either way, you want it dry and brittle when done.  Then all you do is grind it in a blender, food processor, or Magic Bullet type of appliance and there you have it!

The only bummer is because it’s not dried commercially, I’m going to recommend storing this in your refrigerator. But it will store happily there for quite some time.

 

From an emergency preparedness standpoint, buttermilk powder is an excellent addition to food supplies. It enables you to create a wider variety of meals and baked goods in situations where fresh dairy might not be available, adding both nutrition and comfort to emergency scenarios.

 

The consistency offered by homemade buttermilk powder is another advantage. By using your own dried product, you ensure uniform results in your recipes, free from the variations that can occur with store-bought liquid buttermilk. This consistency can be particularly valuable for those perfecting their baking techniques or developing new recipes.

 

While the buttermilk sold in stores serves its purpose, creating your own buttermilk powder elevates this humble ingredient to new heights. It offers extended shelf life, space efficiency, convenience, and culinary flexibility that its liquid counterpart simply can’t match. Whether you’re an avid baker, a preparedness enthusiast, or simply someone who appreciates having quality ingredients on hand, exploring the world of homemade buttermilk powder can open up new culinary horizons and ensure you’re always ready to add a touch of tangy richness to your cooking and baking adventures.