*BridgetMc*

amandasw

so I love your blog and all the comparisons like I said in the other post   I decided to also look up your red velvet cake for something else and have a question about buttermilk: have you ever tried the method of 'making' it?  Whenever I go to buy it, it comes in a huge container and recipes typically only call for a cup or something and then I'm left with a ton of buttermilk.  I've tried gathering recipes to make back to back, but still haven't been able to use it up.  And most of those are sweet cake-type things and there is only so much of that one can eat!

Anyway, just thoughts I'd ask you since you try so many recipes!  thanks

catskitch

A lot of us use the buttermilk powder for that reason. It lasts forever, and it makes as much as you need at a time.

amandasw

catskitch:

A lot of us use the buttermilk powder for that reason. It lasts forever, and it makes as much as you need at a time.

  how did I not know about this?!  gah.  thanks so much!  (I'm assuming I can just buy it at a regular grocery store?  I've never seen it before, but I've also never looked)

BridgetMc

These days, I usually just buy buttermilk.  My store sells it in quarts, although I still don't always use it all up, and that does annoy me.

I've used the powder before, and that works pretty well.  Cook's Illustrated did a review of it, and if I recall, they liked it even better than regular buttermilk for baking.

I don't really like the milk + acid approach, because it's so much thinner than buttermilk is.  That changes the thickness of the batter, which makes me think it will rise differently.  I don't have any experiences with it that are actually negative though.

My favorite buttermilk substitution is a mixture of plain yogurt and milk.  I'm sure you could look up ratios online, but I just mix the two until it's the same thickness as buttermilk.

catskitch

amandasw:

catskitch:

A lot of us use the buttermilk powder for that reason. It lasts forever, and it makes as much as you need at a time.

  how did I not know about this?!  gah.  thanks so much!  (I'm assuming I can just buy it at a regular grocery store?  I've never seen it before, but I've also never looked)

yup, I've seen them in the regular supermarkets. I *think* I saw it with the baking soda there. I first bought it at Whole Foods in the baking aisle.

amandasw

BridgetMc:

These days, I usually just buy buttermilk.  My store sells it in quarts, although I still don't always use it all up, and that does annoy me.

I've used the powder before, and that works pretty well.  Cook's Illustrated did a review of it, and if I recall, they liked it even better than regular buttermilk for baking.

I don't really like the milk + acid approach, because it's so much thinner than buttermilk is.  That changes the thickness of the batter, which makes me think it will rise differently.  I don't have any experiences with it that are actually negative though.

My favorite buttermilk substitution is a mixture of plain yogurt and milk.  I'm sure you could look up ratios online, but I just mix the two until it's the same thickness as buttermilk.

thanks so much!  man, you really have tried everything