Powdered Buttermilk
Powdered buttermilk is dehydrated buttermilk — a shelf-stable form that is convenient for baking and keeps for months without refrigeration. It is especially useful for those who bake occasionally and don't want to buy fresh buttermilk that goes to waste.
Reconstituted powdered buttermilk is thinner and milder than fresh cultured buttermilk, with a slightly cooked flavor. It is not a perfect substitute for drinking or fresh uses, but it works well in baking, where the flavor differences are less noticeable.\n\nIn dry form, it is a fine, pale powder that can be mixed into dry ingredients directly or reconstituted with water.
Available year-round in the baking aisle of many supermarkets and online (Saco is the best-known brand). Look for pure cultured buttermilk powder without additives.\n\nIt is a pantry staple for occasional bakers — keep it on hand for when a recipe calls for buttermilk and you don't have fresh.
Baking
Mix into dry ingredients for pancakes, biscuits, and cakes — reconstitute with water or use dry and add extra liquid.
Dry Mixes
Add to dry rubs, dressing mixes, and pancake mixes for tang without the liquid.
Pantry Backup
A shelf-stable substitute for when you don't have fresh buttermilk — reconstitute 1 tablespoon powder + 1/4 cup water per 1/4 cup buttermilk.
Marinades
Reconstituted and used in marinades — works, though fresh is better for tenderizing.
Store powdered buttermilk in a sealed container in a cool, dry place for up to a year, or refrigerate for longer. Once reconstituted, use immediately or refrigerate and use within a few days, like fresh buttermilk.