It can be shipped to your door in large cans or small packets and could be a bonus to stock at the back of your pantry for those times when running to the store just isn’t in the cards. The butter powder I”m talking about in this post does not have soy in it and should be fine! A high-quality product is absolutely worth the extra cost. While my first experience made me want to weep, subsequent experiments with butter powder were much more successful. My hubby couldn’t believe it was made from our almost expired powdered milk we have had in the cupboard taking up space for 2 years! And more importantly, you’ll want it around in case of an emergency. Pour into a greased 9×13” baking dish. You have the option of buying the store-bought version of dehydrated foods or you can do it yourself. In the meantime, you should be able to see all my recipes that include butter powder here: http://simplefamilypreparedness.com/category/food-storage-recipes/ingredients/butter-powder/. The remaining powder, store in a canning jar and refrigerate or store in some other dark, cool location for longest shelf life. If you are asking just in general about food storage, I’ve found Thrive to be the most careful about allergies. Mix well. Got a tip, kitchen tour, or other story our readers should see? Like all things stored in large #10 cans, the appeal of butter powder is in its shelf life, which can be up to five years under the right storage conditions. Foods like wheat and freeze-fried fruit are all very similar no matter what brand you choose to buy. What brand/s of butter powder have you found to be good? Butter powder is not intended to replace spreadable butter. It can be shipped to your door in large cans or small packets and could be a bonus to stock at the back of your pantry for those times when running to the store just isn’t in the cards. Top it with your favorite fruit and whipped cream! I purchased some powder butter in a pouch but it looks like after studying a lttle more that it only has a shelf life of one year. Thank you, Sorry for the delayed response Sam. Plus, you can rehydrate the food. 1 1/2 cups sugar Nice article, but need to also see some of the recipes you mentioned. If your recipe calls for you to “cut in” your butter, just add the dry powder with the dry ingredients, followed by the appropriate amount of water to the wet ingredients. If you add too much water the recipe turns out too wet. I’ve used dehydrated butter so I can vouch for it; give it a try! 1/3 cup Thrive Life Scrambled Eggs For example, in my chocolate chip cookies, I cream my sugar and butter before adding other ingredients. Expect your recipes to turn out a bit different. Sift flour and powdered sugar in a bowl together and put it aside for later. What do you think of items like this? Pour in the cooked macaroni and turn the heat on low. Just add the powder and the water at the same time. They have separate facilities for various allergens and are very careful. Even if you aren’t, though, you may be interested in a few pantry staples designed to have a long shelf life. Topping Expect your recipes to turn out a bit different. Required fields are marked *. Keep blending the mixture until it’s stiff and becomes glossy. I’m not sure where that list went when I re-formatted the post. Whisk the butter until it reaches a consistency that’s slightly wetter than you’d like. They vary from company to company, and since food storage companies are changing their recipes all the time, a can of something like butter powder or dried milk that you bought four years ago may bear little resemblance to a can purchased from the same company today. In case you’re feeling more comfortable with the idea of butter powder, I’ve included a few tasty recipes for you. For recipes that call for soft butter, I learned that a ratio of 1 cup to powder to 1 tablespoon of water works best. Even if you’re skeptical about using powdered butter, you’ve got to admit there are some pros to using it. Reading other people’s reviews, this results in a very runny liquid butter, and I’d suggest starting more conservatively … Blend all of the dry ingredients together, then pour in the water and vanilla. Image going into your fridge to reach for a bag of apple chips insteads of a bag of Lays. ”. 2/3 cup brown sugar Add in oil and stir until fully incorporated. One product that’s new to us (and we’re guessing to many as well) is — get this — powdered butter! 1 3/4 cups water I’ve used the Thrive butter powder with one recipe to bake with and it came out all wrong. Put the blender on high speed and add in the vanilla and salt. Thank you for the information on the powdered butter, I am learning to use these products in my everyday cooking, as you know we must rotate stock. Butter powder is made from actual butter, nonfat milk solids, sodium caseinate (milk protein) and disodium phosphate (an anti-caking additive). Your email address will not be published. You don’t have to mix your butter separately to use it in a recipe. I will try to add it back in sometime this week. It was reminiscent of reconstituted powdered milk: somewhat “off,” but in a way that is difficult to quantify in words. This alone will go a long way toward avoiding disaster cookies. I’m not sure where that list went when I re-formatted the post. It is different than regular butter, but it works! It’s a smaller can so I should give it a try and see. It might be nice to have it tucked away, just in case, but it obviously won’t be a daily eat for us. Can you direct me where to find the recipes? Believe it or not, butter powder is actually made of butter that’s been dehydrated. Therefore, if you are going to buy it at all, don’t get the cheapie kind – you will be disappointed.
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