Recipes

[DiAnne]

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?

[ECBG]

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".

[loriqvc]

@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?

[DiAnne]

@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.  

[hayseed00]

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.

[DiAnne]

@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?

[DiAnne]

@hayseed00

I did do that.  

[loriqvc]

@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!

[ECBG]

---

@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.

[DiAnne]

---

@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.