If you do not have access to fresh dairy, this would make an acceptable substitute for baking and cooking.
As you can see in our pictures, in the can it looks similar to finely grated Parmesan cheese.
You have two options when using dehydrated butter:
The first option is to use it as a replacement for butter in recipes calling for butter like soups, gravies, cookies, with vegetables, etc.
To use, add the following to whatever you are making:
- 1/2 cup of the powder (add with dry ingredients)
- 1 1/2 teaspoons water (add with wet ingredients)
You do not need to mix the powder and water before adding to the recipe.
1/2 cup of powdered butter plus 1 1/2 teaspoons of water is the equivalent of 1/2 a cup, or 1 stick of store bought butter.
The second way you can use dehydrated butter is to rehydrate it. To do so you will mix 1 part powder with 1 part water. First boil the water and then mix the powder into the boiling water. Let the mixture simmer for 5 minutes and then refrigerate for at least 30 minutes before using.
This isn’t the recommended way as it does not rehydrate back into “normal” butter consistency or flavor. But if you were desperate, you could rehydrate it to spread on bread, or corn on the cob.
After refrigerating, the consistency for us was similar to that of store bought margarine in a tub. Much smoother than I expected.
The taste? Sort of buttery. It wasn’t horrible, it just reminded me of cheese flavored popcorn. My little ones said it reminded them of macaroni and cheese from a box (the kind with powdered cheese).
Watch our video: How to use powdered butter