jami

May 23, 2008 at 12:42am

If I don't have dry milk, could I use buttermilk powder without changing the taste too much? Since it's only 2 T, I thought that might work... Jami, dried buttermilk powder has a different acidity level than just milk powder. You can substitute 1/2 cup of scalded and cooled milk for 1/2 cup of the liquid in the recipe, or just leave out the milk powder altogether. Happy Baking! ~MaryJane @The Baker's Hotline
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