Judy, USMC Posted December 31, 2009 Report Share Posted December 31, 2009 Newbie questions. The one type that is most readily available is the one you can re-constitute and make drinkable liquid buttermilk.The other type you do not reconstitute. The powder itself is mixed with other dry ingredients; then the liquids are added. Primarily used for baking, from what I understand. I haven't seen a recipe containing buttermilk powder that specifies which type to use. Should I assume that they mean the re-constitute type and would specify if it was the do not reconstitue?Does it really make a difference? Quote Link to comment Share on other sites More sharing options...
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