Copycat DIY Buttermilk Powder Recipe (Preservative-Free & Budget-Friendly!)
If you use powdered buttermilk for homemade ranch mix, biscuits, pancakes, or spice blends, this DIY version will save you a ton. It’s made with just one ingredient, no additives, no maltodextrin, and it costs pennies per tablespoon.
Whether you’re trying to reduce food waste or build a reliable pantry, this homemade buttermilk powder recipe is perfect for frugal cooks and budget-conscious meal preppers. We’ve been making our own powdered staples since 2001 and this one’s been a pantry staple for 20+ years.
✨ Jump to:
💖 Why You’ll Love This Recipe
- ✅ One-ingredient pantry staple — No additives, preservatives, or fillers like commercial mixes.
- 💰 Saves money — Makes 10+ packets for the cost of one store-bought container.
- 📦 Long shelf life — Store in a jar for up to a year with no refrigeration needed.
- 👩🍳 Perfect for homemade spice mixes — Use in ranch, fiesta dip, pancakes, and breading blends.
- 🌱 Preservative-free and frugal — Great for clean eating, DIYers, and homesteaders.
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🛒 Ingredients for DIY Buttermilk Powder
- 2 cups full-fat cultured buttermilk (store-bought or homemade)
Note: Low-fat or lemon-vinegar “quick buttermilk” will not work for this recipe.
👩🍳 Step-by-Step Directions
Step 1: Pour the Buttermilk
Pour a thin, even layer of cultured buttermilk onto a parchment-lined dehydrator tray or fruit leather sheet.
Step 2: Dehydrate
Dry at 130°F–135°F for 10–12 hours, or until brittle and flaky. It should snap when bent.
Step 3: Cool and Break
Let the buttermilk flakes cool completely, then break them into small chunks.
Step 4: Grind to Powder
Pulse the flakes in a spice grinder, food processor, or blender until a fine powder forms.
Step 5: Store It
Store in an airtight container in a cool pantry, fridge, or freezer. Use a silica pack or mesh bag of rice to prevent clumping.
💸 Budget101® Price Breakdown Buttermilk Powder Recipe:
| Ingredient | Used Amount | Full Package Size | Est. Cost | Used Cost |
| Cultured buttermilk | 2 cups | 1 quart (4 cups) | $1.49 | $0.75 |
| Parchment sheet | 1 sheet | 100-pack | $4.98 | $0.05 |
| Electricity (dehydrator) | 10 hrs | — | ~$0.25 | $0.25 |
| Total Used Cost | $1.05 | |||
💡 Tips & Variations
- 🧂 Reconstitute: Mix 1 tbsp powder + 1/4 cup water for every 1/4 cup of buttermilk in recipes.
- 🧁 Perfect for pancakes, biscuits, ranch dressing mix, and fried chicken batter.
- ❄️ Freeze to extend shelf life up to 18 months.
- 💡 Store with a silica packet or dry rice in a mesh bag to prevent clumping in humid climates.
🔄 Buttermilk Powder Substitutes (Shelf-Stable)
If you’re out of buttermilk powder and need a dry, shelf-stable alternative for spice blends or baking mixes, try one of these:
- 🧂 Dry Yogurt Powder: A 1:1 substitute in most recipes. Offers tanginess and creaminess similar to buttermilk powder. Great for spice mixes and dressings.
- 🥛 Powdered Milk + Citric Acid: Combine 1 tablespoon nonfat dry milk powder with 1/8 teaspoon citric acid to replace 1 tablespoon buttermilk powder. Works well in baking mixes and ranch blends.
- 🍶 Sour Cream Powder: Slightly richer flavor than buttermilk powder but works as a substitute in dips, seasoning blends, and dressings. Use a 1:1 ratio.
- 🧁 Cream Cheese Powder (in dips): For creamy ranch-style dip mixes, you can replace buttermilk powder with cream cheese powder + a pinch of citric acid for tang. Best in wet applications.
Note: These options are shelf-stable and ideal for dry mixes like ranch seasoning, Fiesta dip, or pancake mix. Adjust acidity (with citric acid or vinegar powder) if your substitute lacks tang.
Perfect for homemade spice mixes like this Copycat Fiesta Ranch Mix or classic buttermilk ranch dressing.
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❓ Frequently Asked Questions
Can I use homemade buttermilk from milk and vinegar?
No — that’s not cultured buttermilk and won’t dry properly. Use only full-fat cultured buttermilk.
How long will homemade buttermilk powder last?
Pantry: 3–6 months
Fridge: 6–12 months
Freezer: 12–18 months
Does it taste like store-bought buttermilk powder?
Yes, but fresher. And without additives like maltodextrin or silicon dioxide.
Can I make it in the oven?
Only if your oven has a warming or proof setting under 140°F. Otherwise, it may cook rather than dehydrate.
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📝 Printable Recipe Card
DIY Buttermilk Powder (Shelf-Stable, No Additives)
Equipment
- Dehydrator with temperature control
- Parchment paper or fruit leather tray
- Food processor or spice grinder
- Airtight jar for storage
Ingredients
- 2 cups full-fat cultured buttermilk (do not use lemon-vinegar buttermilk or low-fat)
Instructions
👩🍳 Instructions:
- Line your dehydrator tray with parchment paper or use a fruit leather tray.
- Pour buttermilk in a thin, even layer across the tray surface.2 cups full-fat cultured buttermilk
- Dehydrate at 130°F–135°F for 10 to 12 hours, or until it’s completely dry and brittle.
- Let cool, then break into flakes.
- Pulse flakes in a spice grinder or food processor until fine and powdery.
- Store in an airtight container in a cool, dry pantry—or refrigerate/freeze for longer shelf life.
Equipment
Notes
📝 Recipe Notes:
Yields approximately 1.5 cups of buttermilk powder—equivalent to 10–12 store-bought packets. Reconstitute: Mix 1 tablespoon powder + 1/4 cup water = 1/4 cup buttermilk. Store in an airtight jar with a silica pack or dry rice in a mesh bag to prevent clumping.💡 Bonus Tips:
For extra tang (like commercial powder), add 1/8 tsp citric acid per tablespoon of powder. Works great in DIY ranch mix, fiesta dip, pancake mix, biscuit dough, and spice blends. Can be frozen for up to 18 months without losing potency or flavor.If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
