- Fresh milk, non-dairy milk, or non-dairy powdered milk
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.
*Nutrition facts are based on using non-fat milk as a substitute.