How do you thicken powdered buttermilk for something you don't cook, like salad dressing?
999506
You can try 4 things: >Use a little less water than called for >Add some cornstarch (it won't affect the taste) >Add some flour >Stir in some real mayonnaise as needed
999507
You are supposed to add it to any other dry ingredients, like flour if you are baking, but for salad dressing I would mix in any other seasonings with it, making sure there are no lumps, then a little of the liquid and gradually add more until it is gone, or else make it according to the directions as buttermilk. On the package, it says that 4 Tablespoons to 1 Cup water will make 1 Cup buttermilk to make it thicker, just add less water or none at all. You can divide as necessary. Here is a good recipe to make dry ranch dressing/seasoning: http://allergictoair.com/blog/2012/02/homemade-ranch-seasoning/
999508
Unfortunately I have no idea. How about adding corn starch to water and tehn adding the powder?
999509
You are supposed to add it to any other dry ingredients, like flour if you are baking, but for salad dressing I would mix in any other seasonings with it, making sure there are no lumps, then a little of the liquid and gradually add more until it is gone, or else make it according to the directions as buttermilk. On the package, it says that 4 Tablespoons to 1 Cup water will make 1 Cup buttermilk to make it thicker, just add less water or none at all. You can divide as necessary. Here is a good recipe to make dry ranch dressing/seasoning: http://allergictoair.com/blog/2012/02/homemade-ranch-seasoning/ You are supposed to add it to any other dry ingredients, like flour if you are baking, but for salad dressing I would mix in any other seasonings with it, making sure there are no lumps, then a little of the liquid and gradually add more until it is gone, or else make it according to the directions as buttermilk. On the package, it says that 4 Tablespoons to 1 Cup water will make 1 Cup buttermilk to make it thicker, just add less water or none at all. You can divide as necessary. Here is a good recipe to make dry ranch dressing/seasoning:... » Read More You are supposed to add it to any other dry ingredients, like flour if you are baking, but for salad dressing I would mix in any other seasonings with it, making sure there are no lumps, then a little of the liquid and gradually add more until it is gone, or else make it according to the directions as buttermilk. On the package, it says that 4 Tablespoons to 1 Cup water will make 1 Cup buttermilk to make it thicker, just add less water or none at all. You can divide as necessary. Here is a good recipe to make dry ranch dressing/seasoning: http://allergictoair.com/blog/2012/02/homemade-ranch-seasoning/ « Show Less
785041
I use milk and I just mix to the consistency that I want a bit thinner at first as it will thicken , Hope this helped
885998
FYI, I first bought Cadbury's many years ago, and they used to say the following in their microwave instructions: mix the powder in a mug with a small amount of milk until it forms a paste, then add the rest of the milk and stir. This is the easiest way to get that powder incorporated with the milk. Delicious!
1391077
Here's a link regarding your question. http://www.everythingpies.com/clear-jel-clearjel-thicken-filling.htmlThey say to use a little less than twice the amount of corn starch.
1419332
You need 3 Tbsp of powder if your recipe calls for 1 Cup buttermilk. Mix the powder in with all the dry ingredients, then add a scant cup water (about 15 Tbsp) when your recipe calls for the buttermilk to be added. (This is based on the package's unhelpful insructions of how to make a whole gallon of buttermilk!) Hope that helps.
10895
Use a magic bullet or hand shaker. It's easy to mix. Very smooth not clumpy
1419331
I use 3 Tbs of powder per cup of actual buttermilk you need. I have not used this brand in powder form for anything yet but other brands of powdered buttermilk that I've used tell you that you can do so.
1478950
Start by making a roux. Melt 2 tablespoons of butter then sprinkle in 2 tablespoons of flour while whisking so it doesn't clump. Let it cook over a low heat till the raw flour smell is gone. About 2 or 3 minutes. While whisking, pour in two cups of cold milk. Keep whisking over medium heat till it thickens. When it starts to thicken begin adding the cheddar powder. How much powder you add depends on your own taste. Just keep tasting till you love it! Good luck!
534303
I agree with all the other answers - put cold heavy cream in the container (I have put in as much as 2 cups) - insert handle and turn it until you get the desired stiffness. DO NOT over mix or you will have butter. You can add sugar and any flavoring if you wish. It is easy!!!! In hot weather I set the container in a bowl of crushed ice while mixing.
1554863
1 Scoop to 16 Oz of rice milk blended on high for 20 - 30 seconds will make a slightly thick milk shake texture. It should go through the holes, but I never tried this myself. You could experiment with the amount of Veg-Protein.
1924368
I was always taught in terms of substitutes for butter, oils will always make a denser bread/roll, and experienced this myself. My understanding is if you use something of a like texture (solid at room temperature) it should be lighter, less dense. It would also be denser if you melted your butter before adding it to the recipe. At least, this is what my Mom and Grandma always taught me, in cooking. Stick to something solid at room temperature...coconut oil would be the first thing I try, I have used it several times in baking with good success.
699492
I've used Orville Redenbacher's butter flavoured oil, and some shake-on stuff that I bought at WalMart, and it's fine. I haven't experimented much as I prefer just to pop the corn and add butter and salt after it's popped.
542954
I guess you can use that or a small blender. I just melt it with the oil in a double boiler, then let it re-solidify in whatever screw top container I put it in.
1605694
I generally just mix it with purified water. You could mix it with skim milk if you wanted to as well.
577790
Mix with water. It already contains milk solids. I add it to French toast batter, but mostly I just sprinkle the powder over popcorn.
1761571
Butter (sweet cream, salt, annatto color) and nonfat milk solids.Mix: 1 to 1Tastes pretty good, too.
559986
It seems to me that it is more suited to thinner dressings. Now, one could mix up the more liquid parts of the dressing in this, then stir in blue cheese chunks, depending on the recipe.