I love buttermilk in baked goods, but most recipes only call for a 1/4 cup or so, and the remaining portion of the pint usually languishes in the fridge until its expiration date. But all of that is about to change, because I am now aware of the magic known as powdered buttermilk.




If you enjoy drinking buttermilk (or you pour it over torn pieces of cornbread and eat it from a glass with a spoon like my grandmother does) this may not be your jam, but for non-buttermilk drinkers like myself, this is a game changer. The powder, which stays good for 9-12 months, lets you reconstitute the exact amount you need for any given recipe, cutting down on waste and saving a trip to the store every time you need 1/4 cup of buttermilk. (Speaking of the store, if you can’t find this tangy powder at your local grocery, it can be ordered from King Arthur Flour or Amazon.)

Powdered Buttermilk Is the Better Alternative to Wasted Buttermilk | The Kitchn