Powdered milk in baking

[tbb113]

I seldom buy milk since we aren't milk drinkers. So, when I want to bake something that needs milk, I buy the smallest bottle, use what I need and then end up throwing the rest away after it sits in my fridge for weeks.

I do buy the powdered buttermilk and had the brilliant idea that I could buy powdered milk and sub it when the recipe calls for real milk. Has anybody tried this? Does it work?

[peachesncream]

I have a similar problem. Skim milk is what we keep in the house all the time, for use with cereal, etc. But, I like to use whole milk in some recipes.

My solution is to buy whole milk on sale, and freeze it in 1 cup amounts in plastic containers. (You can also freeze an entire container of milk - just be sure to pour off a small amount and leave a bit of head space as milk expands when frozen.)

I defrost it in the refrigerator. (In a hurry, the container can be placed in warm water to defrost.) When defrosted, it is just like regular milk (stir or shake before using).

The thing about dry milk powder is that most stores carry Nonfat Dry Milk, which reconstitutes as skim milk. That wouldn't perform (or taste) the same as whole milk.

There is such a thing as dry whole milk. It has a higher fat content, and therefore a shorter shelf life. You might be able to find it, but I haven't seen it in the stores in recent years.

[Tashakcooks]

If you go to the Latino food section you can usually find whole milk powder. Well, you can in the south.

[cchhbb]

Tyra, I know that King Arthur carries dry whole milk.

[syzygy]

I've never used it myself, but there is a shelf-stable, boxed milk called Parmalat that is sold in the grocery stores around here. I can find it with the canned milks in the baking section.
http://i4.peapod.com/c/JJ/JJJDR.jpg
the 3-packs are 8 oz boxes, each.

from their website:


Parmalat® milk is real, wholesome milk, which is made available by using a revolutionary processing and packaging procedure. This process heats the milk to an ultra high temperature, killing all bacteria that could cause the milk to spoil. The milk is then stored in an innovative ‘box’ that is seven layers thick and has an airtight seal. This prevents any contamination from air, light and bacteria.
Products and order information

For general consumer information please call Consumer Affairs at:

1-888-727-6252
or email
questions@farmlanddairies.com
Product Specifications

It keeps our milk healthy and delicious for up to seven months, unopened, from the day it’s produced, without any refrigeration required.

I would imagine that once it's opened it has to be used soon like regular milk, but with an 8 oz box, you wouldn't be wasting a whole lot...

[Kathy B]

I do buy the powdered buttermilk and had the brilliant idea that I could buy powdered milk and sub it when the recipe calls for real milk. Has anybody tried this? Does it work?

Yes you can do that. It works fine. I think the ratio is 1/3 c. powdered milk to 1 c. water for mixing a small amount. I have seen things that say you can add extra milk powder to increase the nutrition, so I doubt that the ratio has to be exact.

Also, as peachesncream mentioned above, milk can be frozen. It may separate a bit when it thaws, but just shake it up and carry on. You probably can even freeze leftover reconstituted dry milk! But that may be more than you want to know. :D

[Robyn1007]

Leslie, I always forget about that option, thanks for the reminder! Although, I have to laugh at their "revolutionary processing and packaging procedure" since there are many countries where this is the only way milk is available and has been for years.

[tbb113]

I'll look into the shelf stable and to be honest, I never thought of freezing leftover milk but I'm willing to give it a try.

[heavy hedonist]

i have so many bread recipes that CALL for dry milk, that it's not even funny.

[Beth]

I do buy dry milk for a few recipes, but if you just want to have it available, you can also buy a can of evaporated milk and dilute it when needed. You have a number of options.