I love buttermilk in baked goods, but most recipes only call for a 1/4 cup or so, and the remaining portion of bottle usually languishes in the fridge until its expiration date. But all of that is about to change, because I am now aware of the magic known as powdered buttermilk.
If you enjoy drinking buttermilk (or you pour it over torn pieces of cornbread and eat it from a glass with a spoon like my grandmother does) this may not be your jam, but for non-buttermilk drinkers like myself, this is a game changer. The powder, which stays good for nine to 12 months, lets you reconstitute the exact amount you need for any given recipe, cutting down on waste and saving a trip to the shops every time you need 1/4 cup of buttermilk. (Speaking of the shops, if you can’t find this tangy powder at your local grocery, it can be ordered from Just Health.)