I have a can of powdered buttermilk in the refrigerator that I have yet to use. I bought it from reading hotline posts about it and figured it would be good to have on hand. This maybe the same comment from Susan W, and apologize if we're duplicating efforts.
I found this recipe for creme fraiche using powdered buttermilk, so thought I'd share:
" I use buttermilk powder occasionally when I need it for a recipe as you did and when I need creme fraiche but don't have it in the fridge."
1 to 2 Tablespoons reconstituted buttermilk
2 cups heavy cream, pasteurized, not ultra pasteurized or sterilized, and with no additives.
Warm the heavy cream to about 100°, add 2 tablespoons buttermilk. Allow the mixture to sit at room temperature for 9 hours. Refrigerate in a clean covered jar for up to 2 weeks.
For those struggling to figure out to do with extra buttermilk, I usually use it as a marinade for chicken -- here's a super simple recipe:
https://food52.com/recipes/34725-buttermilk-brined-chicken
I imagine you COULD make something that would approximate Creme fraiche with powdered buttermilk. BUT most of the homemade creme fraiche I've had in US is really not very similar to the product one gets in France. Most of the purchased domestic creme fraiche isn't, either, FWIW. I find the best results for homemade creme fraiche come when I use minimally processed heavy cream (read NOT ultrapasteurized) and real buttermilk (not the stuff sold in the supermarket). That's why I'm doubting the quality of the results with powdered buttermilk.
You're discounting the results of all of the people who have tried it have reported. I find keeping an open mind is good especially when others have tried it. :)
Says webpage not available. I agree. I only occasionally want ranch dressing, but when I do, I just need a cup of buttermilk, not a quart. I'm going to try the powdered version next time.
Paseo, I didn't know it freezes well. Does it separate into the little particles like my 1/2 & 1/2 does? It honestly doesn't bother me when it does that. I can see it in my coffee, but it doesn't affect the flavor or smooth texture.
I haven't, but Chef Google pulled up several hits on people who have. One lady on Chowhound uses it exclusively. She adds 2TBS reconstituted powdered buttermilk to 2 cups heavy cream. Proceed as usual.
why didn't think of googling?? duh
but it's nice to chat it up, I did try adding powder to heavy cream but nothing happened, so ill try reconstituting first....
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I found this recipe for creme fraiche using powdered buttermilk, so thought I'd share:
" I use buttermilk powder occasionally when I need it for a recipe as you did and when I need creme fraiche but don't have it in the fridge."
1 to 2 Tablespoons reconstituted buttermilk
2 cups heavy cream, pasteurized, not ultra pasteurized or sterilized, and with no additives.
Warm the heavy cream to about 100°, add 2 tablespoons buttermilk. Allow the mixture to sit at room temperature for 9 hours. Refrigerate in a clean covered jar for up to 2 weeks.
https://food52.com/recipes/34725-buttermilk-brined-chicken
Wonder what French home cooks make buttermilk with?
www.garlickfarms.com!
but it's nice to chat it up, I did try adding powder to heavy cream but nothing happened, so ill try reconstituting first....