topic Re: CULTURED BUTTERMILK POWDER QUESTION? in Recipes

CULTURED BUTTERMILK POWDER QUESTION?

DiAnne — Sun, 10 Feb 2019 18:30:32 GMT

I bought some of this powder at the store and tried for the first time today. I love to make waffles but often don't because I haven't thought ahead to buy the buttermilk. I like crisp waffles so I turn the waffle iron almost to high. They came out soft. They have color on them but are not crisp. I am debating whether to throw the powder out. Have you had any experience using this?

Re: CULTURED BUTTERMILK POWDER QUESTION?

ECBG — Sun, 10 Feb 2019 18:41:42 GMT

I have not bought that product but make "buttermilk" by adding a little vinegar to milk in a measuring cup. Wait a second, and it curdles.

Usually browning is helped by fat. Adding a little butter to the batter or spraying the waffle iron well should give you results. I taught Foods and Advanced Foods, although, my design classes were my "pet".

Re: CULTURED BUTTERMILK POWDER QUESTION?

loriqvc — Sun, 10 Feb 2019 19:08:08 GMT

@DiAnne - Were you using a recipe that has previously produced crispy waffles when you did use buttermilk? Or was this the first time you tried the recipe?

Re: CULTURED BUTTERMILK POWDER QUESTION?

DiAnne — Sun, 10 Feb 2019 19:12:11 GMT

@loriqvc

The waffles were crispy using the real buttermilk. Someone told me about this powder because I was complaining about buying buttermilk and throwing it out. I had the waffle iron turned up to almost high. They were brown but soft.

Re: CULTURED BUTTERMILK POWDER QUESTION?

hayseed00 — Sun, 10 Feb 2019 19:14:24 GMT

I don't know if this will be helpful, but I add my powdered buttermilk with my dry ingredients and then add the appropriate liquid when adding my wet ingredients, it seems to mix better for me.

Re: CULTURED BUTTERMILK POWDER QUESTION?

DiAnne — Sun, 10 Feb 2019 19:20:34 GMT

@ECBG

There is 2/3 cup of oil in batter and also 2 T sugar. The only thing I changed was using the buttermilk powder. I have heard about adding vinegar to milk. I will try that the next time I make them. It is not a complete loss because I put them in the freezer to make "toaster waffles" and I am sure the toaster will crisp them.

How much vinegar to a cup of whole milk?

Re: CULTURED BUTTERMILK POWDER QUESTION?

DiAnne — Sun, 10 Feb 2019 19:25:25 GMT

@hayseed00

I did do that.

Re: CULTURED BUTTERMILK POWDER QUESTION?

loriqvc — Sun, 10 Feb 2019 20:13:56 GMT

@DiAnne - Perhaps waffles are an application that doesn't work as well with the powder instead of the liquid version of the buttermilk; I've certainly experienced similar issues with substitutions in baking. Good luck with your crispy waffles—they're the best!

Re: CULTURED BUTTERMILK POWDER QUESTION?

ECBG — Sun, 10 Feb 2019 20:49:18 GMT

@DiAnne wrote:
@ECBG

There is 2/3 cup of oil in batter and also 2 T sugar. The only thing I changed was using the buttermilk powder. I have heard about adding vinegar to milk. I will try that the next time I make them. It is not a complete loss because I put them in the freezer to make "toaster waffles" and I am sure the toaster will crisp them.

How much vinegar to a cup of whole milk?

@DiAnneStir one Tbsp of vinegar or lemon juice into a cup of milk. Wait a few minutes. Results.

If you had 2/3 cup of oil on your mixture, you may have taken them out of the waffle iron prematurely. Browning is actually the step before burn.

Re: CULTURED BUTTERMILK POWDER QUESTION?

DiAnne — Sun, 10 Feb 2019 20:57:23 GMT

@ECBG wrote:
@DiAnne wrote:
@ECBG

There is 2/3 cup of oil in batter and also 2 T sugar. The only thing I changed was using the buttermilk powder. I have heard about adding vinegar to milk. I will try that the next time I make them. It is not a complete loss because I put them in the freezer to make "toaster waffles" and I am sure the toaster will crisp them.

How much vinegar to a cup of whole milk?
@DiAnneStir one Tbsp of vinegar or lemon juice into a cup of milk. Wait a few minutes. Results.

If you had 2/3 cup of oil on your mixture, you may have taken them out of the waffle iron prematurely. Browning is actually the step before burn.

@ECBG

I don't have that option to take them out. I bought this crazy spacesaver horizontal waffle iron on a whim at Costco. It works great. It is a Cuisnart. I will try the vinegar the next time I use it. Thanks.

Re: CULTURED BUTTERMILK POWDER QUESTION?

ECBG — Sun, 10 Feb 2019 20:59:38 GMT

@DiAnne wrote:
@ECBG wrote:
@DiAnne wrote:
@ECBG

There is 2/3 cup of oil in batter and also 2 T sugar. The only thing I changed was using the buttermilk powder. I have heard about adding vinegar to milk. I will try that the next time I make them. It is not a complete loss because I put them in the freezer to make "toaster waffles" and I am sure the toaster will crisp them.

How much vinegar to a cup of whole milk?
@DiAnneStir one Tbsp of vinegar or lemon juice into a cup of milk. Wait a few minutes. Results.

If you had 2/3 cup of oil on your mixture, you may have taken them out of the waffle iron prematurely. Browning is actually the step before burn.

@ECBG

I don't have that option to take them out. I bought this crazy spacesaver horizontal waffle iron on a whim at Costco. It works great. It is a Cuisnart. I will try the vinegar the next time I use it. Thanks.

I'll look into it. I have never heard of a waffle iron like that! Enjoy!

Re: CULTURED BUTTERMILK POWDER QUESTION?

Mom2Dogs — Sun, 10 Feb 2019 22:23:22 GMT

@DiAnne.....I have used this dry product for years, the only thing that I recall off the top of my head that I used it for was baking a cake - there was no difference in the cake that I can see from using true buttermilk vs the powder and water mixture.

Re: CULTURED BUTTERMILK POWDER QUESTION?

Mom2Dogs — Sun, 10 Feb 2019 22:26:07 GMT

@DiAnne...if you don't like using the powder, buy the buttermilk and purchase some small containers that will hold just enough buttermilk for a recipe of waffles - then freeze for further use.

Re: CULTURED BUTTERMILK POWDER QUESTION?

Mindy D — Sun, 10 Feb 2019 22:30:22 GMT

@DiAnne wrote:
I bought some of this powder at the store and tried for the first time today. I love to make waffles but often don't because I haven't thought ahead to buy the buttermilk. I like crisp waffles so I turn the waffle iron almost to high. They came out soft. They have color on them but are not crisp. I am debating whether to throw the powder out. Have you had any experience using this?

What are the ingredients in the powder? What liquids are in the recipe?

Re: CULTURED BUTTERMILK POWDER QUESTION?

DiAnne — Mon, 11 Feb 2019 04:11:18 GMT

@Mindy D

Ingredients: Cultured blend of sweet cream churned buttermilk, sweet dairy whey and lactic acid.

You add water to supposedly make buttermilk,

Liquids in recipe:

2-1/2 cups buttermilk
3 eggs
1 t vanilla extract
2/3 cup vegetable oil