Powdered buttermilk is a pantry staple that every from-scratch cook needs, and when you make it from scratch, you'll never have to throw out old buttermilk again!
Not only does powdered buttermilk give homemade ranch seasoning it's signature buttermilk taste, but it's great for soups, fried chicken dredges, batters and more.
Buttermilk Powder Uses
If you're not sure how to use buttermilk powder, you're in for a treat.
Powdered buttermilk can be used in anything from baked goods to seasoning mixes. It can also be reconstituted into liquid buttermilk by adding water.
Buttermilk Powder Recipes
Once you've discovered the magic of drying buttermilk, you will never find yourself throwing out a half used carton again.
You can use it to take so many recipes to the next level.
- To reconstitute buttermilk powder back into buttermilk, combine one part buttermilk powder to four parts water. For example ¼ cup buttermilk powder to 1 cup water.
- My absolute favorite way to use it is in a DIY Ranch Dressing Mix.
- You can also add a scoopful to just about any baked good to make it that much tastier like light and fluffy Shortening Biscuits.
- Bump up the flavor of fried chicken dredge, by adding 1 tablespoon buttermilk powder to 1 cup flour.
How to Dry it
Drying, buttermilk is extremely easy and will really save you from having to discard it again. You can use a food dehydrator if you have one, or your oven if you don't.
To use the oven method, lay parchment paper on a baking sheet and pour 1-2 cups of buttermilk over it and spread evenly.
Don't go too thick, you want it about 2 millimeters thick so that it can easily dry. Thicker, and you risk browning the edges in an attempt to fully dehydrate it.
Once it's dry, it will become brittle and breakable. That's how you know it's done.
After that, simply put the pieces in a bullet style or high powered blender, or food processor, and blend it into powder.
Done! Just don't attempt this until it's completely dry.
Storing Dried Buttermilk
Once dried, you can store buttermilk in the pantry in a closed container for months on end.
Give it a smell test every now and then, along with a daily shake in it's container the first week.
If you notice any moisture at all, you didn't dry it long enough. Make sure the sheets are brittle enough to break, not just fold up.
Buttermilk can last for about two weeks (sometimes up to 4) in the fridge, in a tightly sealed container.
It's normal for buttermilk to smell tangy due to it's acidity. However, spoiled buttermilk will have a pungent, moldy smell that is unmistakable, or will have visible mold.
Make this dried, powdered buttermilk and store it in the pantry! (Make sure it's not spoiled first.)
Reconstituting
To reconstitute buttermilk powder, mix ¼ cup dried, powdered buttermilk per 1 cup water.
Stir, and allow to sit for 5 minutes to dissolve and thicken, then use as needed.
Powdered Buttermilk
Equipment
- Oven
- food dehydrator
Ingredients
- 3 cups buttermilk
Instructions
- Pour buttermilk onto a parchment paper lined baking sheet or food dehydrator trays (nonstick oror Lined with parchment paper)
- Use a spatula to spread to 2 millimetre thickness.
- Bake at 170 degrees in oven (or use food dehydrator) for 4-6 hours until brittle and completely dry. If edges become brown, cover the edges loosely with foil.
- Cool and break into pieces 2 to 3 inches in size.
- In a food processor, bullet blender, or high power blender, blend pieces until powder is formed.
- Store in an airtight container in pantry for up to 3 months.
Notes
-
- Use store bought or homemade buttermilk to dry before it spoils.
- Make sure to dry buttermilk completely, if it only bends and doesn't break it's not done.
- If edges become toasted, cover those loosely with foil while leaving the rest uncovered to continue drying.
- Store in closed container for the first week, and check jar for moisture droplets. If they are present, sprinkle the powder back onto baking trays or food dehydrator and dry for an additional 30 minutes. If after one week you confirm there is no moisture present, buttermilk powder can be stored in a pantry for up to 6 months.
SuziesCorner says
I'm thinking if dehydrating works, then freeze drying would too. If it didn't, I could finish the drying using a dehydrator, to be safe, ... me thinks... lol.
Brittany says
So excited to try this!!
Just curious, have you tried this with a homemade buttermilk alternative, i.e. milk+White vinegar? I know buttermilk purist feel it’s not a viable alternative but I can barely find a buttermilk in my area without chemical additives. Thank you!
Missy says
I wish someone replied to this i want to know the same answer? Will the culture reactivate once liquid is added? Or can we just use the powder straight when making cultured butter/creme fraiche? Art i do know for a fact you can just use plain yogurt instead of buttermilk to make creme fraiche! For each cup of cream add 2 tsp of good plain yogurt and actually I like it better its not as tart as when I use buttermilk. I mix the cream/yogurt cold leave where it can maintain 75F (gas stove shut off) 24 hours then chill 24 hours. I figured this out by making cultured butter! You use yogurt for that ...the byproduct is buttermilk...which is yogurt culture! I could probably do 1 tsp of yogurt per cup but I do 2 to be safe! So many people are running all over gods creation to find cultured buttermilk for creme fraiche and its not necessary!! It NEVER fails!
Erin says
Hi Missy,
I cannot say for sure whether or not the buttermilk cultures can be reactivated but my guess is not, and typical powdered buttermilk does not conain them. The purpose of the dehydrated buttermilk powder is more for a flavor additive, and to not throw out unused buttermilk. I think it makes a delicious addition to ranch dressing mix.
Donna says
I think it depends on how high you turn up the dehydrator. 145 degrees is the temp for pasteurization, so if you stay below that temp, technically you are probably not killing the raw culture, but I haven't verified by use yet. I used to make kefir from raw milk, heating the milk only to 100 degrees before adding the kefir starter and had no trouble growing kefir culture. I made the dehydrated buttermilk powder at 135 degrees but haven't tried to reactivate it yet. It probably also matters whether you're using sweet buttermilk (uncultured) or cultured buttermilk, which has a more activated sour taste.
Savannah says
Doughnut recipes only have 1/4 cup of buttermilk; can I use the powdered milk instead of reconstituting it?
Thanks
Erin says
Hi Savanah! If a recipe calls for buttermilk, you'll want to reconstitute the powder so that you maintain the correct consistency and liquid ratios.
Jean says
You can add the dried buttermilk to you dry ingredients and then add the amount of liquid called for to use dried buttermilk this way.
Art says
Can you use the dried buttermilk powder to make crème fraîche? (The same technique is used to dry sourdough starter.) Thanks!
Nick says
There is no way this becomes dry and breakable within 4 minutes, let alone on only 170 degrees.
Bobbie says
Nick, the recipe says 4-6 hours.
Eric says
I can’t believe previous comment from @Nick... You can lead a horse to water, but you can’t make it drink
Esra says
170 Fahrenheit or Celsius?
Gonneke says
I was wondering the same. My guess would be fahrenheit as it takes around 4 hours of dehydrating. And can also be made in a dehydrator.
Erin says
Hi Esra!
This is 170 degrees F.
David says
Now I don't have to throw out old buttermilk when it goes bad!