bleah < |:P~
bleah < |:P~
How does this stack up against Clarified Butter?
I’ve never tried any but have read some people don’t like powdered butter. I’ve also seen that buying a “Butter Buds” type product in bulk (myspicer.com) is cheaper than store bought. Adding coconut oil (ratio unknown) to the powdered buds makes a tasty spreadable product.
I must say I am repulsed by the thought of powdered butter...just sucking the moisture, vitamins, and other relevant substances out of something, and then ‘adding water’ later leaves me thinking, how tasteless.
I understand dried fruit and other preserving methods, for long term storage. The taste is somehow never the same though.
Actually, I can’t help you, just ranting about man made foods that have no real taste. I would miss the real stuff during a crisis. I believe in emergency supplies too.
Hope you figure out how to make it butter again.
Didn’t know you could do that.
Maybe its a butter substitute of some sort?
It’s basically butter flavored powdered milk.
I dealt with this subject years ago in my preps. I prepared for no power, therefore no fridge. Powdered butter is too expensive and it isn't solid like butter, so I didn't store any. For baked goods, I would use, which I have stored, Butter Flavored Crisco, to substitute for butter. Why spend gobs of money for powder when you can use butter Crisco and get the same results? Don't want to dig out a can but I recall the substitution instructions are on the Butter Flavored Crisco can.
To put on food to eat right then, I stored bottles of Molly McButter sprinkles. It has an intense butter flavor and you will definitely taste butter on your potatoes or whatever you put it on. I haven't tried sprinkling it on toast but it that didn't work well, I'd use a flavored syrup on toast and eat it with a fork.
So, my opinion is, which I did - is, the cheapest method with reliable results is, Butter Flavored Crisco and Molly McButter sprinkles.
Butter powder was originally developed for the processed foods industry. When used in baking, butter powder really shines. As it is mostly butter, the flavor really comes through in your baked goods. Butter powder is extremely handy in mixes. Being in a powdered form, it blends easily with the other dry ingredients in a mix. Then, weeks or months later when it’s reconstituted, the batter acts just as if you’d added butter. And of course, the end result is a dish or baked good that has a great flavor. You can use butter powder in many of the same dishes where you’d use regular butter. Add butter powder to your cooked vegetables, macaroni and cheese, instant rice or in any cooked dish calling for butter.
Our butter powder is a fine, free flowing powder. By looking at it you’d never guess it’s #1 ingredient is butter. Many people say, “I didn’t think you could dehydrate fat.” And they’re right. You can’t dehydrate fat as dehydrate literally means to ‘remove the water’ and fat has none. The small amount of water in butter is removed, however. Then, the powder is made by cleverly processing milk solids with the butter. Reconstituted butter powder looks much like whipped butter and tastes like butter with an added milky flavor to it. Because it does have a milky taste, some people find it takes just a bit of getting used to as a spread on bread. However, the mouth ‘feel’ is the same as butter and it looks and spreads much like butter after it has been reconstituted. It will even melt into hot toast and pancakes almost as fast as regular butter.
Butter powder’s big advantage over regular butter is it’s non-perishable qualities. Butter powder also has an antioxidant added to help keep it fresh. The antioxidants coupled with USA Emergency Supplies’ packaging technology gives you a product that remains fresh and wholesome for years after purchasing it.
The above is from https://www.usaemergencysupply.com/information_center/butter_powder.htm
Wake me up when they come up with powdered beer.
Its fine for cooking. On your morning toast not so much.
We sometimes use powdered butter added to pasta as I drain it to butter it, so it doesn’t stick to itself.
I sometimes mix powdered butter with water for buttered sauces to put on bread and other dishes.