Home > Cooking Tips > Baking with Buttermilk

Baking with Buttermilk

Cooking tips for the caring cook.


Baking with Buttermilk

Buttermilk makes baked goods extra moist and delicious. It adds wonderful tangy flavor to salad dressings, sauces and cold soups, too.

Powdered buttermilk is shelf stable and an excellent choice for baking. You just mix your powdered buttermilk according to the package directions.

You can substitute 2/3-cup plain low-fat yogurt or nonfat yogurt mixed with 1/3-cup milk for each cup of buttermilk needed, too. Or, you can put one tablespoon vinegar in a 1 cup measuring cup, fill with milk and let sit for five minutes. The best way to go would be to buy the mix.

Tips for using buttermilk:

  • You can use buttermilk in virtually every recipe that calls for regular milk.
  • When substituting buttermilk for regular milk, use 1/2 teaspoon baking soda per 1 cup of buttermilk.
  • Always bring buttermilk to room temperature before using in your recipes.
  • For a tangy flavor, try buttermilk in biscuits, cornbread, or mashed potatoes.
  • Soak chicken or catfish in buttermilk before dredging in flour to fry.
  • Extend salad dressings by adding a dab of buttermilk.
  • Drizzle buttermilk over baked apples.
  • Instead of the milk your recipe calls for, try buttermilk. It can add a whole new flavor and improve nutrition.

Note: You can use buttermilk up to one week after the freshness date on the container.

Another alternative is to keep Buttermilk Powder on hand for all buttermilk emergencies! Hoosier Hill Farm makes a premium buttermilk powder that is pure dehydrated buttermilk from Wisconsin, the dairy state. Perfect for salad dressings, pancake mixes, or any recipe that calls for buttermilk.

Suggested recipes using buttermilk:

  1. Delectable Date Muffins
  2. Dried Cranberry Oat Muffins
  3. Banana Pecan Pancakes
  4. Gluten Free Basic Pancakes

Buttermilk Cooking Tip

Colon Cleanse by Digestive Science

GenF20 HGH

Stretchmark Therapy