Hacker News Reader

If you have all that on hand why would you not have eggs, flour, and milk as well?

As nobody in my household drinks white milk, I only have it on hand if a recipe specifically calls for it. And I suspect they wouldn’t quite be the same with chocolate milk, of which there is almost always a supply thanks to kids ..

A while back I switched to using powdered buttermilk for this exact reason. It's been a game changer. I used to avoid buttermilk based recipes as I'd need to find excuses to use it up over the next few weeks.

Your post made me realize I'm the same way with milk. I know powdered buttermilk is considered a valid substitute for standard buttermilk when cooking. I wonder if the same is true of powdered milk.

For baking, yes, many recipes can be converted to use powdered milk.

For non-baking used it can be trickier, I believe. The powdered milk doesn't always act the same.

Reply on news.ycombinator.com