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Powdered buttermilk vs clabbered milk?

What are your thoughts on using powdered buttermilk vs clabbered milk (whole milk with lemon juice)? Is one considered superior to the other? I've been using powdered buttermilk with good results but I usually have lemons and milk on hand and could go that route, too. Thanks!

asked by TSmith over 2 years ago

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Maedl
Maedl

Margie is a trusted home cook immersed in German foodways.

added over 2 years ago

Either the powdered buttermilk or milk soured with lemon juice (or vinegar) is fine. I use both, and don't notice any difference from buttermilk.

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