Buttermilk powder substitute
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A simple dry blend of milk powder, cornstarch and baking soda that turns into buttermilk when stirred with water. A handy baking staple to keep in a jar.
Ingredients
- 1 ½ cups whole dry milk powder
- ½ cup cornstarch
- 2 Tbsp lemon juice powder or 1 Tbsp citric acid for tang
- ½ tsp baking soda
Equipment
- mixing bowl
- whisk
- mason jars
Directions
- Whisk all the ingredients together in a bowl until fully blended.
- Use a funnel to pour into a clean, dry pint-size mason jar, and seal tightly.
- To use as buttermilk: stir ¼ cup of the dry mix into 1 cup water to make 1 cup of liquid buttermilk.
Notes
Baking basic. Storage: cool, dry spot up to 6 months, or longer with an oxygen absorber or refrigerated.
Nutrition
Serving: 42g | Calories: 153kcal | Carbohydrates: 28g | Protein: 9.3g | Fat: 0.2g | Saturated Fat: 0.1g | Cholesterol: 5.1mg | Sodium: 295mg | Potassium: 458mg | Fiber: 0.1g | Sugar: 13g | Vitamin A: 5.6IU | Vitamin C: 1.7mg | Calcium: 321mg | Iron: 0.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 batches; cups whole dry milk powder counted as nonfat dry milk. Brands and portions vary, so use it only as an approximation.
