How much of the powder do you use to make 1 cup of buttermilk? Can the powder be added to the recipe as a dry ingredient, and then water be added?
1419329
I use 1 part powder to 4 parts water and it work just fine! and yes the powder and absolutely be added to the dry ingredients and then add the liquids! its up to you how you prefer it!
1419330
i agree the directions on the jar is confusing. what i would like to know is the amount of powder right into your recipe the same as making liquid ? can you use buttermilk in recipes that may not call for buttermilk such as cinnamon rolls ?
1419331
I use 3 Tbs of powder per cup of actual buttermilk you need. I have not used this brand in powder form for anything yet but other brands of powdered buttermilk that I've used tell you that you can do so.
1419332
You need 3 Tbsp of powder if your recipe calls for 1 Cup buttermilk. Mix the powder in with all the dry ingredients, then add a scant cup water (about 15 Tbsp) when your recipe calls for the buttermilk to be added. (This is based on the package's unhelpful insructions of how to make a whole gallon of buttermilk!) Hope that helps.
1419333
What is says on the side of the container is that three cups of the powder plus 3.75 quarts of water makes a gallon of buttermilk. I just use it dry when making bread. So, yes, I add the powder to the recipes with the other dry ingredients. The other think I figured out recently is that shaking sweet potato pieces in it and then baking them makes oven fries with crispy outsides. It works less well on white potatoes. What I like most about this over the Saco is the plastic jar rather than Saco's wimpy cardboard one. Otherwise, I just choose the buttermilk powder by price. Heidi
1419334
Just over 3 Tablespoons; I do add it to my dry ingredients and then replace the buttermilk with water- works fine if you whisk dry ingredients first to prevent lumps.
1674546
You can use either. I use water cause I can't do regular milk and also because I add powdered wheatgrass and gelatin to it.
2176398
No, this doesn't call for the addition of buttermilk. You mix the powder with milk and mayonnaise.
49202
Powder. Just a little in water and mix it up. I don't add as much as the label says anymore because less seems to work in most cases.
2284525
Not sure, I used in recipes. If you are using instant try putting the dry milk in the cup with coffee granules and then add boiling water. If using perked or drip etc. try using a small whisk when add to coffee. Just some ideas....good luck :o)
1865332
Sure. You need to add sugar however. Heat up some milk, add about one or two teaspoons per cup and a heaping tablespoon of powder. You may need to experiment a bit to find your ideal taste.
2035336
I haven't tried that - just mix it into wet food. I'm not sure that the powder would disolve... Curious if you made this work
785045
The mixing instructions are 1/2 cup of the powder to 1/4 cup water. For me, it tasted dreadful and I would not use it even for cooking. It might be better to substitute milk for the water.
2011779
Make sure you completly combine both parts (quickly) and pour it into or onto evenly. I mixed and poured in small batches. Have lots of stirring sticks and mixing cups!
252396
Yes, I use my own recipes. I just fine tuned them for what I wanted to make. Since I make a loaf a day I had to cut my 2 loaf recipes in half. I think you could use regular milk, but I use powdered because it's cheaper and I just make up weekly packets with all of the dry ingredients for each loaf and add the water and butter when I pour in the "stuff", then put the yeast in the little dispenser and turn on the machine.
868607
You can mix it with milk and heating it may allow it to blend better. It's a bit of a challenge getting it to mix and the powder can be messy but the taste is good.
2202442
I depends how you use it. There are supposed to be different ratios for different uses. In general, if you just mix it for use as a cow milk substitute, you get approximately 1 3/4 gallon. That is one rounded tablespoon per 8 oz of water. For cooking it is 2/3 cup powder mixed with 1/4 cup hot water. For desserts, it is a 1:1 ratio of powder to water. You will get much less using the cooking or dessert ratio. I like to make it richer with more powder, and then add liquid vanilla creme stevia sweet drops from sweet leaf. These can be found at www.sweetleaf.com/products/sweet-drops-products or Amazon or your local health food store. Pick any flavor you like.
2167150
For every small packet I put anywhere from 1 to 1.5 cups of water. I don't add creamer only about 1 teaspoon of sugar if that. You can add what you like but it's good the way it is. :)
1605694
I generally just mix it with purified water. You could mix it with skim milk if you wanted to as well.
2059263
Based on the label, a 3 tbsp serving has 90 calories and 15mg of cholesterol and 1.5g of fat. The label also says that 3 cups powder plus 3.75 quarts of water makes 1 gallon liquid buttermilk.
553375
Yes. I have only used one packet and have made many, many quarts of buttermilk. The trick is to make the new batch every week if you can. I have gone as much as three weeks and it was still viable, but I wouldn't recommend it. I heat the milk a little hotter than you do for the original starter quart then add the buttermilk straight from the fridge and shake it up. I don't measure, I just pour some in and let it sit covered with a paper towel until it thickens. I have also used it to make awesome sour cream.
486276
Correct, it isn't salted unless you add it. For a 1 cup of cream, yielding 1/4 cup butter, I mix in about 1/8 tsp of salt. The butter is very pliable when you 1st make it so you'll have an opportunity to adjust the seasoning to taste.