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With its delightful tang, subtle richness, and tenderizing capabilities, buttermilk has so many uses in cooking and baking. This dairy-case staple has so much culinary potential—it tenderizes ...
When baking, add the powdered buttermilk with the rest of the dry ingredients and then add the appropriate amount of water when the recipe calls for buttermilk. It's genuinely that easy.
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Modern kashk is usually a dish of dried buttermilk that can be crumbled and turned into a paste with water. [7] [8] This coarse powder can be used to thicken soups and stews and improve their flavor, or as an ingredient in various meat, rice or vegetable dishes. [9] [10] Drying allows a longer shelf life for the product. [11]
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Dried buttermilk powder can be used when you don't want a lot of added liquid in a recipe, like for seasoning meat or tenderizing a pie crust, but it can also be stirred into milk or water to ...
Heat the oven to 200°F. Melt the butter in a small bowl in the microwave or in a small saucepan on the stove and set aside to cool briefly. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
Reach for baking powder beyond its expiration date or substitute buttermilk for milk and lemon juice, and you're unlikely to end up with a bake that would be on the receiving end of a Paul ...