SACO Cultured Buttermilk Blend for Cooking and Baking, 12 ounce (Pack of 2) | Certified Kosher, Gluten-Free and Nut-Free.

Great in pancakes and waffles, in marinade for fried chicken, in homemade ranch dip, and in breads and cakes. I love having this on hand and am never without it. I can add as much or as little buttermilk flavor as I want without changing anything else in the recipe. I keep opened containers of saco in the freezer for longer freshness per America's Test Kitchen's recommendation. Long expiration of received items, usually around 2 years. For best mixing results in doughs or batters, I mix buttermilk powder with liquid component of recipe first before adding to dry ingredients, otherwise, the tendency is to over mix trying to get any clumps to break up. Edited update.... Tried storing a partially used container of this buttermilk powder in the pantry and it clumped and hardened quite badly to the point I had to pound it back into powder with a meat mallet or blitz it in the food processor before adding to liquids. Keeping it in the freezer prevents rock-hard clumps from forming and keeps the powder scoopable.

Many of my cake and cupcake recipes call for buttermilk to enhance the flavor. It's a waste of money to have fresh buttermilk on hand. I always end up throwing half of it out. With SACO Cultured Buttermilk powder, I can mix up what i need as I need it. I use it strictly for cooking and baking so I cannot speak to the flavor. The flavor it adds to my baking is more than satisfactory for my needs and saves time and money. Who could ask for more?? My chocolate cupcakes are in great demand. The buttermilk does its job!

Just love this product. It adds so much to any baking dish, whether it's savory or sweet. While the instruction state to use with water, I haven't gone that path. Rather use with any type or milk (usually non-fat but also low and regular milks types) depending on the dish being basked. One recommendation, after the initial mix with the liquid do allow the mixture to sit with continued stirring to get the residual clumped powder pieces dissolved before using.

Tasty.

As I haven't used the mix in anything but pancakes I've given it four stars instead of fine. I did taste it and it tasted like buttermilk, but was much thinner than what I've come to think of as buttermilk (the kind you get when you mix regular milk and vinegar). But it definitely improved the pancakes and I would recommend it as an added ingredient. On a side note, I tried it in marinade (Chicken) and it toughened the chicken badly. But it's fine for cakes and such, and much more convenient than storing regular buttermilk in the fridge "just in case" you need it.

If you use buttermilk on occasion, this is a great option. Although a bit thin, it does not make any recipe fail. It’s a great option for those of us that don’t use it often but do use it.

SACO buttermilk powder has become a staple in my refrigerator. It works great for baking biscuits and cornbread from scratch, enables using fruit juice or flavored sparkling water instead of liquid milk for more rise and flavor, and keeps much, much longer in he fridge than a carton of buttermilk. For campers: this a great way to make up biscuit mix ahead of time and bake creamy biscuits at camp without having to bring milk. I didn't rate it for "Sheerness" because I have no idea of how "sheer" buttermilk powder should be (or not be). Amazon: this product is powder, not silk.

I have been using this buttermilk for years. Several recipes that I make use buttermilk, but buying buttermilk it always seemed to spoil before I finished it. That is so convenient, I have it in the refrigerator whenever I need it. Affordable and saves so much waste.