Todd > wrote:
: Hi All,

: Previously, I have been using "cultured" buttermilk by
: the quart. Thinking powdered "not" cultured butter milk
: would last longer and taste better, I bought a bag of
: sweet cream butter milk powder. The usage was for ranch
: dressing and coconut pancakes:

: https://www.swansonvitamins.com/bobs...wder-24-oz-pkg

: Problem: this stuff tasted like very high quality regular milk.
: Very nice tasting actually. But it doesn't taste like buttermilk.
: Is this because I have never tasted real butter milk before this?
: What is going on?

: Many thanks,
: -T

I can't actually answer your question, but I will tell you that my late
husband usd to love buttermilk, but it was quite expensive. He found that
if he bought a quart of cultured buttermilk with the live cultures in it
he could make himself a bargain buttermilk by adding abot ua half a cup of
the buttermilk to a quart of reconstituted dry skim miilk adn let it sit
on thecounter inthe kitchen (summer in New York City) and it woudl become
buttermilk as the live cultures worked.

As buttermilk originally was the skimmed remains after the butter was
made( from the cream in the milk) it would be a low or no fat product.
The stuff you bought said it was sweet cream buttermilk. tat sound like a
ocntradiction of terms.

I don't know if this helps you at all, but it is relaed to butermilk and
finding ways to get it.

Wendy