Easy, homemade dried buttermilk powder.
Pour buttermilk onto a parchment paper lined baking sheet.
Use a spatula to spread to 2 millimetre thickness.
Bake at 170 degrees in oven (or use food dehydrator) until brittle and completely dry. If edges become brown, cover the edges loosely with foil.
Cool and break into pieces.
In a food processor or blender, blend pieces until powder is formed.
Store in an airtight container in pantry for up to 3 months.
- 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 pantry in covered container. Pay attention the first week for moisture, and if it's present in the jar, discard and take note to dry/dehydrate further next time.
Serving: 1g | Calories: 7kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 13mg | Potassium: 16mg | Sugar: 1g | Vitamin A: 20IU | Calcium: 14mg