cultured goodness

I remember years ago having powdered Buttermilk in my kitchen pantry.
It came in so handy but eventually I didn't notice it on store shelves anymore and began to buy fresh Buttermilk in the dairy case.

Buttermilk can often be substituted in recipes by adding a bit of lemon juice or vinegar to fresh milk.
Buttermilk creates a light batter which makes a light fluffy pancake or cake . .
cookie or muffin.

Some time ago I rediscovered the Powdered version of Cultured Buttermilk when I was across the line  (as in the US border).  I couldn't resist picking up a container and have been adding it into recipes with fantastic results ever since.  Has anyone found a place to buy it in Canada?  I'd love to know where.
There are many options to purchase it online too. case you can't find it and a drive across the line is not an option for an afternoon.

Fresh Buttermilk which has a relatively long shelf life in the refrigerator is still the best route and I love to support our farmers but if want to make your own buttermilk baking mixes. will need the powder.

Wondering what I could possibly need it for?


  1. Thank you, Lovella! I noticed over the years that I couldn't buy powdered buttermilk and wondered where it had gone. I'll have to look for it now. Do you remember in which store you found it?

  2. I will be on the look out! Love your post over at MGCC.

  3. I did not know there was such a thing...powdered buttermilk. Good idea!

  4. A while back, when I noticed that the question of how to replace buttermilk keeps coming up, I checked it out and this is what I found ... "The combination of the buttermilk with the soda helps in the rise and fluffy texture you want in biscuit,scones, soda breads, pancakes, waffles, muffins, and cakes. It is also a good marinade. Contrary to its fat sounding name, it is low in fat and a source of probiotics and calcium."
    So I hightly encourage buttermilk as a staple in the fridge, but if I do not have buttermilk, I would use a mixture of half plain yogurt and half milk.
    It seems to me that stores carry what will sell, and that when it's someting that stays on the shelf it gets pulled. I think that buttermilk just sounds fatty and consumers stay away from it, not realizing that it's like yogurt.
    I am looking forward to having these pancakes.

  5. You can buy buttermilk powder here

    500g for $6.89

    Galloway's Specialty Foods
    Richmond, BC

    7860 Alderbridge Way,
    V6X 2A5
    Tel: (604) 270 6363
    Fax: (604) 270 0452

    They also have a facebook page.!/gallowaysfoods

  6. I loved that product too for years. A half pint of buttermilk is a staple in my fridge as it does great things in many recipes.

    Thanks for the memory jog...and that also reminded me I need powdered egg whites too.

  7. Maybe I should head out to Richmond and quickly pick it up..or else stop by your place and borrow some.
    Meanwhile I love the recipe and know what I will be stocking in my pantry.
    Great ideas.

  8. Yes, I have that product in my pantry. I seldom use it and think I should give it another try right after I check the expiration date.

  9. I'm going to keep my eye out for some!

  10. I found a bag of it in the bulk section at the new Thrifty Foods in Abbotsford.

  11. And when you don't have buttermilk and can't get across the line to pick up that powder, you can always take your regular/skim milk and add vinegar to it. My muffins call for 1/2 cup buttermilk...I add a good teaspoon of vinegar to my 1/2 cup of skim milk, let it sit for 10 minutes (to get nice and chunky) and then add it to my baking as I would the buttermilk.

  12. Thrifty Foods sells it and I buy it regularly. It is in the bulk area (although bagged in 500g bags)in some stores and near the powdered milk in others. It is just packaged under the Thrify brand. If you don't find it (there's a Thrifty's at Tswassen) just let me know and I'll bring it the next time I'm in your neck of the woods.

  13. I never tried powered buttermilk but one of my friends raves about it. it must be handy to have as the shelf life must be longer than fresh.


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