Powdered Buttermilk

[foamheart]

I am going to try my first faux salami soon and I note most recipes call for powdered buttermilk to compensate for the fermentation process hopefully with a small amount of difference noticeable to a coonazz where we don't do a lot of salami. I am pretty sure my local grocer (Heck I spelled that right the first time too!), doesn't stock this and I have a order already building up for America's marketplace Amazon. I look and low and behold there is more than one, go figure.

My question I have seen various recipes with people using one brand or another, is there a difference?  Seriously, for my bisquits any buttermilk will do, I buy a select brand because I am used to it but sour milk is sour milk.

Does the brand make a large difference? Saco? Bob's Red Mill? King Arthur ? All are names I know, plus there are many more. Should I look for envelopes to prevent caking and age? Anything else I should be looking at?

I know there is a wealth of knowledge around here, I just have never cooked/baked and now smoked with powdered milk or buttermilk before. Am asking for so free wisdom here.

Thanks in advance.

 

[daveomak]

Hey Kevin.... I use Saco... Everything I read it is the best.... but I never heard of King Arthur... It should be good, or great... I like KA flours... make great bread... and it's employee owned... All American ingredients... Fill up your pantry box....

 

[ironhorse07]

I use Saco also only because it's the only one I can get local. I would think any of the name brands would work.

 

[dward51]

I've also used Saco.  It's at every grocery store around here, and Walmart too.

 

[chef jimmyj]

Have a container of Saco in the refer 6 months. Made great Pancakes this past weekend. No caking if kept covered and keeps well in the refer...JJ

 

[foamheart]

Its looks like its anonymous, Sacho it is! Thank you guys, I seemed to remember seeing used around here before, but I just didn't know.

Points for wisdom!