A dry buttermilk for baking and cooking. Bakers use buttermilk to give baked goods a tangy taste and tender texture. A great addition for your emergency food storage or to keep on hand for your cooking and baking needs. Can be used for all mixes, breads, pancakes, biscuits, and cakes. Not intended for drinking.
#10 cans are coated internally with food-safe anti-corrosion coating. The cans are airtight sealed and oxygen-free for long term storage. Please note that the term "#10 can" designates a "Number 10 Can" which is a standardized can size, and does not refer to a "quantity of ten cans."
Store in a cool, dark place.
Processed in a plant that handles dairy, milk, wheat, egg, soy, and tree nut products.
Available in a single #10 can (68 oz net) or a case of six #10 cans (25.5 lbs net).
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Ingredients
Buttermilk solids.
Ingredients and nutrition table were last updated on 7/19/22. Current stock may differ slightly.
Nutrition Facts
Serving Size: 3 tbsp. (17g) Servings Per Container: 28
Amount per serving
Calories
65
% Daily
Total Fat
0g
0%
Saturated Fat
1g
3%
Trans Fat
1g
—
Cholesterol
20mg
7%
Sodium
115mg
5%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
1%
Sugars
8g
—
Protein
6g
0%
Vitamin D
0mcg
0%
Calcium
147mg
11%
Iron
0mg
0%
Potassium
267mg
6%
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Specs
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Brand
Rainy Day Foods
Allergen Statement
Packed in a plant that handles milk, wheat, egg, soy & tree nuts.
Serving Size
3 tbsp.
Country of Manufacture
United States
Shipping
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This new edition of Cookin' with Powdered Milk is 69 pages, spiral bound, with dozens of recipes including recipes for cheeses, beverages, sauces, soups, simple suppers and desserts. Written by Peggy Layton.
Chapters include:
Powdered Milk
Recipes Using Powdered Milk (as the main ingredient)
Cheese
Cottage Cheese
Beverages
Sauce Mixes & Gravy
Soups & Chowders
Simple Suppers
Desserts
(More info)
Cookin' with Home Storage is an indispensable aid to anyone cooking from staple foods... the kinds of food that "keep", like whole grains, dried fruits and vegetables, beans, and so on. 288 pages, softcover perfect bound, with hundreds of recipes, and a strong emphasis on variety of diet. Written by Peggy Layton. Originally published in 1993, revised in 2010.
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