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Dry buttermilk powder or "dried buttermilk": This dehydrated powder is derived from the byproduct of sweet cream butter-making on an industrial scale. The process preserves the flavors and ...
There are two ways to use this buttermilk powder: For liquid buttermilk, use 1 tablespoon of powder per 1/4 cup of water. When baking, add the powdered buttermilk with the rest of the dry ...
Powdered milk, also called milk powder, [1] dried milk, or dry milk, is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated , due to its low moisture content.
Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream . As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in Western countries is cultured separately.
"An emulsion of fat, or water in fat, oil, or fat and oil that are not derived from milk and shall contain not less than 80% fat and not less than 3300 IU of vitamin A and 530 IU of vitamin D, and may contain (i) skim milk powder, buttermilk powder or liquid buttermilk, (ii) whey solids or modified whey solids," [73]
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Preheat the oven to 425°F. In a large bowl, combine flour and butter. Use the pastry cutter to cut the butter into the flour until the pieces of butter are about the size of peas.
Buttermilk pies are made with a pie crust. The filling is poured into the crust and baked until the mixture sets. The pie is best eaten at room temperature after being allowed to cool, [4] but may be eaten either warm from the oven or after being chilled.