Buttermilk powder is dried, cultured buttermilk — the same tangy dairy product used in pancakes, biscuits and soda bread, just with the water removed so it's shelf-stable and doesn't need refrigeration until opened. It's rehydrated with water when a recipe calls for liquid buttermilk, or added dry alongside the other dry ingredients with extra liquid added separately.

The main reason bakers reach for it is convenience: buttermilk doesn't keep long once opened, so a powder that sits in the pantry and gets reconstituted only as needed cuts down on waste. It also brings the same tang and tenderising acidity to baked goods that fresh buttermilk does, which helps activate baking soda and gives cakes and biscuits a softer crumb.

It works well in pancakes, scones, biscuits, cakes and marinades, and can also be added to protein baking recipes for extra richness and moisture.

Available in standard and 25kg bulk sizes — see our Buttermilk Powder listing for current specs.