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Buttermilk Powder - Out of Stock

Buttermilk Powder - Out of Stock
Buttermilk Powder - Out of Stock Buttermilk Powder - Out of Stock
Brand: Augason Farms
Size: #10 Can
SKU: 5-70110
Weight: 54.00oz
Availability: Out Of Stock
Price: $20.15

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Augason Farms Buttermilk Powder is a much better option to use in any recipe that calls for buttermilk. It won’t spoil because it stores so well, unlike that half-used carton of buttermilk in your fridge that you’ll end up throwing out. It is also wonderful to use when making homemade ice cream. It has a very long shelf life and requires no refrigeration, making it ideal for long term storage.

  • 10 year shelf life*
  • 20 servings per container
  • 3 lb 6 oz, institutional size (#10) can
  • For emergency food storage and everyday use

* Sealed/Opened to 1 year. Best when stored in a cool dry place at temperatures between 55˚F and 70˚F (ideal humidity 15%).

Nutrition Facts:
Nutrition Facts, Ingredients, Directions, Shelf Life, Recipes
 

 

Buttermilk Pancakes
1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2 1/2 tablespoons Augason Farms Buttermilk Powder
1 cup water
1 large egg – lightly beaten
3 tablespoons butter – melted

In large bowl, whisk flour, baking powder, baking soda, salt, and sugar. In separate bowl, whisk buttermilk powder and water until powder is dissolved. Add egg and melted butter. Add egg mixture to flour mixture, all at once, whisk until just combined (do not over mix). Heat frying pan to medium-high heat, grease with a little butter, spoon batter onto pan. Cook until golden brown, turning once.


Buttermilk Lemon Pound Cake
1 cup butter
2 cups sugar
4 large eggs
3 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 1/2 tablespoons Augason Farms Buttermilk Powder
1 cup water
1 tablespoon lemon extract
2 tablespoons lemon zest

Spray loaf pan with non-stick spray and line with sprayed parchment paper. Sift flour, baking powder, baking soda, salt, and buttermilk powder, set aside. Mix water, and lemon extract. Cream butter and sugar together until light and fluffy, add eggs one at a time until well mixed. Add lemon zest. Alternate adding flour mixture and liquid, mixing well each time. Pour batter into pan. Bake at 350˚F for 50-60 minutes.
 

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Augason Farms - Food Storage and Gluten-free Food © 2014