June 18, 2009 - 8:16pm
can dry buttermilk replace dry milk in a recipe?
or would the fat content mess things up? I really don't want to go out and spend $6 on a box of dry milk, when I have a tub of buttermilk here at the house. What do you think?
Oh, and would nonfat or low fat mixes make a difference either way? Just curious about that one.