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Dry buttermilk question

Misc.

Dry buttermilk is great for baking but can you use it in place of fresh to make creme fraiche? Has anyone tried that or shall I be the guinea pig?

The other thing I like fresh buttermilk for and don't think dried could do the trick is making chicken gravy. That silky thickness of the fresh buttermilk and its sour cream taste makes wonderful gravy (mashed potatoes too).

Do you think dry buttermilk would work in mashed potatoes? I guess I really should experiment here - it never occured to me to try before.





MsgID: 022550
Shared by: Char
In reply to: Dry Buttermilk
Board: All Baking at Recipelink.com
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