Sunday, August 2, 2009

It's a matter of....Powdered Butter or Margarine

(Image courtesy of

In my last post, we briefly discussed Powdered Cheese and suggested uses. Today, let us focus on Butter Powder (and Margarine Powder). In a recent class that I taught on Making Mixes from your Food Storage Staples, this was an important ingredient in several mixes that I found.

You may wonder how it is made. Both Butter and Cheese powder are made from the real item. They are melted or made into a slurry which is then Freeze-Dried. This removes the moisture. The milk products still remain. Something I have learned since researching this subject. Some of these dairy based powders are made from Whey and not from cheese or butter. Just check the ingredient list to see. Many of the articles I have read state that there is a flavor difference between the true dairy product and the Whey products.

Some may be thinking that they have never tried or seen Butter Powder. I'll bet you have, but it has been in the form of "Butter Buds". Many of my friends who have been fighting the battle of the bulge have used this product a great deal. If you have, you are already familiar with the powder.

I have purchased and used "Provident Pantry-Traditional Butter Powder". Here are the directions listed on the can: "To reconstitute: Add 1 Tbsp of water to 1 Tbsp. Butter Powder. Mix well. Add a small amount of vegetable oil for a smoother texture and to enhance flavor. When used in baking, it is not necessary to reconstitute. Simply add to dry ingredients and increase liquid." (Similar reconstitution directions are given for Thrive Brand Butter Powder.)

The ratio is very simple, one part powder to one part water. Therefore, if the recipe calls for 2 Tbsp of butter, use two Tbsp of Powdered Butter and just increase your liquid. I have found that I don't add all the liquid (in the case of the phantom recipe...the 2 Tbsp) at first. Initially the batter might appear to be very thick and dry. Keep stirring and it often will "loosen-up" after a while. Add the additional liquid if needed to make the batter the consistency that you are seeking.

Use it on baked potatoes, or on cooked vegetables in the form of a sprinkle. It's pretty good.

Here are 2 recipes from (Emergency Essentials website) using Butter Powder:

Blueberry Drop Muffins


1 Cup Flour
1/2 Teaspoon Salt
1 1/2 Teaspoon Baking Powder
1/2 Cup Dehydrated Fat-Free Milk
*1/2 Cup Freeze Dried Blueberries (**Reconstitute before using. Follow directions on #10 can to reconstitute.)


1. Combine flour, salt, and baking powder.2. Work in butter with fork or pastry blender.3. Add milk, stirring just to moisten. Carefully fold in blueberries.4. Drop by tablespoon on greased baking sheet.5. Bake at 375°F for 12-14 minutes or until lightly browned.

Three-Grain Sunflower Muffins


1 Cup Dehydrated Fat-Free Milk
*1/2 Cup Dehydrated Butter Powder
*1 Egg
1 1/2 Flour
1/2 Cup Cornmeal
1/2 Cup Uncooked Old-Fashioned Oats
1/2 Cup Firmly Packed Brown Sugar
1/4 Cup Shelled Sunflower Seeds
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1 Tablespoon Roasted Shelled Sunflower Seeds
(*Reconstitute before using.Follow directions on #10 can to reconstitute.)

1. Preheat oven to 400°F.2. Combine milk, butter, and egg in large bowl with wire whisk.3. Combine flour, cornmeal, oats, brown sugar, 1/4 cup sunflower seeds, baking powder, and salt in medium bowl.4. Stir flour mixture into milk mixture until moistened.5. Spoon batter evenly into 12 greased or paper-lined muffin cups.6. Sprinkle tops evenly with 2 tablespoon sunflower seeds.7. Bake for 15-18 minutes or until golden brown.

Let's say you purchased a #10 can and tried a Tablespoon's worth. How long does it last? Most sites state a year if in the opened can. However, if you were to repackage the majority of the powder into canning jars and seal it with the jar attachment to a Food Saver, you could prolong the life and have the powder in manageable sized containers. You could also preserve it in Mylar bags with Oxygen Absorbers. Remember, you can re-size Mylar bags by cutting them into smaller sizes and sealing the edges with a Food Saver, Flat Iron, or your iron that you use to press your clothes.

Make a commitment to try some this week!

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