Powdered Milk

Powdered Milk Substitute (Non-Fat Dry Milk)

By Erin Huffstetler | 03/09/2020 | No Comments

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If you don’t keep powdered milk in your pantry, or you aren’t able to consume dairy products due to an allergy, intolerance or dietary preference, just turn to one of these substitutes, when a recipe calls for powdered milk.

Fresh Milk or Non-Dairy Milk

Use your favorite liquid milk – fresh milk, lactose-free, almond, soy, coconut, oat – in place of the powdered milk called for in the recipe.

Here’s how to get it right:

If the recipe call for this much powdered milk: Swap out this much of the water in the recipe with milk:
1 Tbsp 1/4 c
2 Tbsp (1/8 c) 1/2 c
1/4 c 1 c

Since you’re simply replacing some of the water in the recipe with milk, the liquid content isn’t altered at all.

Just add the milk when the recipe instructs you to add the other liquid ingredients, and proceed as usual.

If you’re working on a bread recipe, and using a dairy milk as your substitute, consider scalding the milk before you add it. This will deactivate the whey protein, so it doesn’t interfere with the rise.

To scald milk, simply heat it in a saucepan over medium-low heating, while stirring frequently. Remove the milk from the stove when small bubbles begin to form on the surface. This will happen around 180 degrees. Allow your scalded milk to cool to 105-110 degrees before you use it. Anything hotter will kill yeast.

Other Powdered Milks

Replace the non-fat dried milk called for in a recipe with an equal amount of your preferred powdered milk. Coconut, rice, potato and soy powdered milk can all be used as a substitute for non-fat dried milk. While these alternatives may change the flavor of your recipe slightly, they’re good options, if you’re try to maintain a dairy-free or vegan lifestyle.

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Powdered Milk

Powdered Milk Substitute (Non-Fat Dry Milk)

Here’s how to substitute for powdered milk, if you don’t have any, or it doesn’t fit into your diet.


  • Author: Erin Huffstetler, MyFrugalHome.com
  • Prep Time: 5 minutes (or less)
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: Varies
  • Category: Ingredient Substitutions
  • Method: No-Cook
  • Cuisine: Global

Ingredients:

  • Fresh milk, non-dairy milk, or non-dairy powdered milk

Instructions:

How to Substitute With Fresh Milk or Non-Dairy Milk:

Use fresh milk, lactose-free, almond, soy, coconut or oat milk in place of powdered milk. Here’s how to make the substitution, without altering the amount of liquids in the recipe:

If the recipe call for this much powdered milk: Swap out this much of the water in the recipe with milk:
1 Tbsp 1/4 c
2 Tbsp (1/8 c) 1/2 c
1/4 c 1 c

Add the milk, when the recipe instructs you to add the water.

If you’re making bread, and using dairy milk, consider scalding the milk before you add it. While not absolutely necessary, it’ll denature the proteins, so they don’t interfere with the rise of the bread.

To scald your milk, heat it in a saucepan over medium-low heat, stirring regularly, until small bubbles appear on the surface (around 180 degrees). Remove promptly from heat, and allow to cool to 105-110 degrees, so it doesn’t kill the yeast.

How to Substitute With a Non-Dairy Powdered Milk:

If you’re trying to avoid dairy, you can also replace non-fat dry milk with a non-dairy powdered milk. Just use an equal amount of coconut, rice, potato or soy powdered milk.

Notes

*Nutrition facts are based on using non-fat milk as a substitute.

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