Mix powdered buttermilk in with the dry ingredients for baked goods or, if you like, reconstitute it first. Add 1/2 cup of water to every 1 tablespoon of buttermilk powder, stirring to fully incorporate the powder. Let the mixture sit for a couple of minutes before using.
Powdered buttermilk can be great for cooking and baking. It can be used as a substitute for liquid buttermilk or an addition on its own. It adds a tart, dairy flavor to dips and dressings. When stored in a cool, dry place, powdered buttermilk can last up to 10 years.
Powdered buttermilk can be used the same way cultured buttermilk is in recipes: It adds flavor, moistness and acts as a leavening agent. Buttermilk powder is most commonly used for baked goods such as biscuits or cakes, but it is also used for sauces and soups. Buttermilk powder will produce the same texture, taste and creaminess in baked goods as cultured buttermilk.You can also use buttermilk powder as a seasoning for fried chicken, in which you can add the dried powder directly to the meat without reconstitution. Reconstituted buttermilk powder is intended for cooking, not for drinking, as the texture is unpleasant. However, when added to oil and a creamy ingredient, such as sour cream, you can use it for salad dressings.