For years I've used butter powder, and have been well pleased with it.
I'd tried another Hoosier Hill product (sour cream powder),
and the square/rectangular shape is more space efficient,
so when their butter powder became available again (at non-insane prices) late this summer,
I ordered a two pound jar.
Front of the can:
Nutrition label:
Contents of the can, immediately after opening:
After removing some:
For we Fridge Free Folks, butter powder is a great addition to our pantries. :)
It can be used dry when baking, for example in: dessert mixes and macaroni/shells & cheese.
After mixing with water, it goes extremely well with bread:
Note that's Augason Farms butter powder (I'll update this soon with actual Hoosier Hills "action" pics - it looks the same).
All brands of butter powder that I've tried have shown a conventional stick/block of butter on their labels, but that is never what the rehydrated substance looks like.
You should aim to produce the consistency of "whipped" butter, which is much easier to spread than regular butter. :)
Bottom line:
This is a great way to add some fat to your diet, and "punch up" the flavor of many meals.
It does cost about a third more than (non sale) regular butter,
however it gives far more flexibility as you can use just the amount you want,
without any worries about spoilage.