Buttermilk Powder

Buttermilk powder, a substitute for skimmed milk powder, is a whitish liquid extracted from the churn or butyrator during phase inversion. Its composition is close to that of skimmed milk.


Powdered Buttermilk

Powdered is obtained by removing the water from liquid buttermilk, resulting in a powder that can be rehydrated as needed. Powdered buttermilk is used in cooking to impart a tangy flavor and leavening properties to various recipes.

Characteristics of Powdered Buttermilk:

  • Tangy Flavor: Buttermilk has a slightly tangy flavor due to lactic fermentation.
  • Reduced Fat Content: Compared to regular butter, buttermilk has a lower fat content.
  • Leavening Agent: Due to its lactic acid content, powdered buttermilk is often used as a leavening agent in baking, helping doughs for bread, muffins, pancakes, and other preparations rise.
  • Texture and Moisture: Buttermilk contributes to the fluffy texture and moisture retention in baked goods.
  • Source of Probiotics: Buttermilk is a natural source of beneficial probiotics for intestinal health.

Common Uses of Powdered Buttermilk:

  • Baking: It is often used in the preparation of bread, biscuits, muffins, and other baked goods to enhance texture and flavor.
  • Savory Cooking: Powdered buttermilk can also be used in savory recipes such as marinades, sauces, and cooked dishes.
  • Drinks and Smoothies: It can be rehydrated to make liquid buttermilk and added to beverages or smoothies.
  • Milk Substitute: It can be used as a milk substitute in certain recipes, especially for those who prefer a tangy flavor.
  • Marinades: Buttermilk is sometimes used as a marinade ingredient for meat, providing tenderness and flavor.

Preparation and Storage:

  • Rehydration: To use powdered buttermilk, it is typically rehydrated by mixing the powder with water according to the manufacturer's instructions.
  • Storage: It should be kept in a cool, dry place, protected from heat and humidity.

Data sheet

Name / Reference
Buttermilk Powder

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