Buttermilk Powder Is an Underrated Pantry Staple

When I say buttermilk, you probably think of the dairy aisle. But it's also available in a shelf-stable powdered form. For years this blend claimed permanent residency in the depths of my pantry, stashed alongside the neglected flaxmeal powder and almond flour. But it wasn’t until recently that I tasted a spoonful of the stuff all by itself. To my surprise, buttermilk powder tastes nothing like its liquid counterpart. It’s a worthy ingredient all on its own.

At its core buttermilk powder is simply—you guessed it—dehydrated buttermilk. (Buttermilk itself originally referred to the byproduct of butter-churning, but these days, it means a milk product fermented with lactic acid bacteria.) Removing the water content from the buttermilk yields shelf-stable buttermilk solids that can be reconstituted in water in a three to one ratio.

Buttermilk powder can be found near other dried dairy products (like nonfat milk powder) in your grocery store. You ’ll likely see Saco Cultured Buttermilk Blend—a popular tub with a cheery mustached chef. Once opened it has a shelf life of six months and is best kept in the refrigerator.

Unlike the liquid, which has a lightly sour flavor, the powder form is dominantly savory, with a cheesy undertone. Because its flavor is concentrated, the powder acts as a shortcut to reaching creamy, umami depths without much effort. Coat chicken breasts in buttermilk powder just before they hit the grill, mimicking the bold flavors of an overnight marinade in no time at all. The milk solids char beautifully, creating picture-perfect grill marks and a robust smokiness. Or, use the powder to create a cheesy sauce for pasta, no cheese needed. When mingled with starchy pasta water, buttermilk powder emulsifies into a clingy, Alfredo-like sauce with just enough zip to make your companion say “what’s in this?”.

And the possibilities are endless: Sprinkle it on popcorn, add it to mashed potatoes, mix it with mayo to create buttermilk aioli. If you have a sudden craving for pancakes, it’s good for that too.

Grilled Buttermilk Chicken With Summer Salad

Charred chicken breasts coated in a tangy dry rub sit atop a fresh salad of tomatoes, cucumber, and onions.

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This pasta starring summer corn achieves its savory, creamy sauce thanks to one special ingredient: buttermilk powder.

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