How to Substitute Milk for Milk Powder
|Serves:||as many as you need|
|rice milk powder|
|soy milk powder|
|potato milk powder|
|coconut milk powder|
|whole milk powder|
|non-fat dry milk|
Milk powder, also called dry milk, results when 90 percent of the liquid in milk is removed through vacuum evaporation. Most dry milk comes from non-fat milk as it will not go rancid at room temperature as readily as milk powder made from whole milk. This fact becomes important when replacing milk powder with liquid milk. Dry milk is added to baked goods to make the bread more flavorful and tender, according to "Cookwise." For recipes, if you do not have milk powder, you can substitute liquid milk, but other adjustments to the recipe must be made.
Replace all of the added liquids in the recipe with the same amount of liquid milk, up to 1 1/2 cups. The amount of milk added to breads is especially important, as using more than 1/2 cup of dry milk or its equivalent of 1 1/2 cups of liquid milk could result in a decrease in the volume of the bread loaf.
Pour the milk into a saucepan.
Bring the milk to a simmer over medium-low heat, stirring continuously or until the milk reaches a boil. This is scalding the milk and it will prevent the milk added to the recipe from interfering with weakening doughs by inactivating a protein in the milk.
Cool the scalded milk to room temperature.
Combine the other liquids in the recipe with the milk to add up to the total amount of milk required. For instance, if the recipe calls for a total of 3 cups of liquid, use 1 1/2 cups of scalded milk and 1 1/2 cups of the liquid required in the recipe.
Add the milk to the recipe when instructed to add the other liquids.
Continue to prepare the recipe as directed using the same baking time and temperature.
Did you just run out of powdered milk for your cake recipe? Don't worry, here is a list of ingredients that work pretty well as powdered milk substitutes.
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Powdered milk or dry milk is a great substitute for regular milk. It has a very long shelf life and can be stored at room temperature. It's very low moisture content alleviates the need for refrigeration. It is also very convenient to use and does not compromise with the flavor of the recipe. However, there are times, when you simply run out of your stock of powdered milk. If you depend upon powdered milk for most of your recipes, then this can be a tricky situation for you, more so, if you don't have the time to make a trip to the supermarket. Fortunately, there are some ingredients in your kitchen itself, that can make for great powdered milk substitutes.
Since, you use powdered milk as a substitute for regular milk, the original one can indeed make for the best substitute for powdered milk. Thus, regular milk should be your first choice when you are looking for substitutions for powdered milk. However, you have to be extra careful about the proportion of the regular milk. Also, regular milk can be a feasible option for only those powdered milk recipes that demand water as well. The recommended ratio of regular milk and dry milk powder (d.m.p) is as given below.
1 cup d.m.p + 4 cup water = 4 cup milk
½ cup d.m.p + 2 cup water = 2 cup milk
¼ cup d.m.p + 1 cup water = 1 cup milk
1 tbsp d.m.p + ¾ cup water= ¾ cup water (as the recipe only calls for water to make milk)
Coconut Milk Powder
Coconut milk can substitute for regular milk for many recipes. Likewise, you can also use coconut milk powder for powdered milk. However, do not mistake coconut milk powder with desiccated coconut, which is very different. Coconut milk powder is made by spray-drying coconut milk or coconut cream. It is best suited for baked recipes or meat or fish recipes. Coconut milk forms an indispensable ingredient of many South Asian recipes. Coconut milk powder works just as fine for any of these recipes. The proportion of coconut milk powder that you are going to use as substitute, should be equal to that of powdered milk.
If you find it difficult to lay your hands on coconut milk powder, you can use fresh coconut milk instead, as it is also a good powdered milk alternative. The method of making fresh coconut milk or cream is pretty simple. Soak finely grated coconut flesh in warm water. Squeeze the flesh and then strain the solution. When you refrigerate this coconut milk, the two layers of coconut cream and water separate. You can extract the creamy layer and use it for recipes demanding cream. Or you can mix it well to get thick coconut milk and use it for recipes that work best with regular milk. Alternatively, you may also use canned coconut milk, which readily has two separate layers.
If you have spend substantial amount of time in kitchen, you would agree that there isn't any ingredient that cannot be substituted. Of course, at times you may not get the same taste and flavor as the original ingredient, nonetheless, these substitutes do their jobs pretty well during crisis.
1.Vegans avoid using or consuming animal products. Many nonvegan recipes can be converted to vegan recipes with a few substitutions. In the case of powdered milk, there are several varieties of milk powder that may be viable options for vegans and people with certain food allergies.
Soy Milk Powder
Soy milk powder is soy milk with the water removed. Soy milk powder is white to beige in color and mixes well with both warm and cold water. It can be plain or flavored and may contain sugar and calcium. Soy milk powder is available in some mainstream grocers and online. It can even be found in bulk. Use soy milk powder to replace powdered milk in equal parts. Soy milk powder should be kept in the freezer or refrigerator.
Potato milk powder is a good option for people unable to tolerate soy or gluten. Available in both original and chocolate, potato milk powder is easy to find online. Use potato milk powder in a 1:1 ratio in place of powdered milk. People with a soy allergy should read the potato milk powder labels, as some brands contain soy.
Rice Milk Powder
Rice milk powder does not contain soy, gluten, dairy or lactose, making it a good substitute for those with food allergies or intolerances. Rice milk powder is available in some natural food stores and is found online. Use an equal amount of rice milk powder in recipes that call for milk powder.
Coconut milk powder is significantly heavier than dairy milk powder and some brands contain as much as 70 percent oil. When using coconut milk powder for baking, the results will be heavier. Because of the high oil content, coconut milk powder is best suited for making different concentrations of coconut milk or used as a nondairy creamer. If you have a casein allergy or are lactose intolerant , read the labels on coconut milk powder, as some contain sodium caseinate.
Powdered milk can be a more economical purchase than fresh milk, especially if you and your family do not drink fresh milk on a regular basis. Fresh milk expires faster than powdered milk, and is more expensive per serving. Powdered milk can work just as well as fresh milk for cooking and baking, as long as you follow these simple substitution rules.
Milk products are the most common substitutions made with powdered milk. When you require fresh milk, you can substitute 1 cup of fresh milk for 1 cup water plus 1/3 cup powdered milk. Evaporated milk can be substituted with 1 cup powdered milk mixed with 1 3/4 cups water. Sweetened condensed milk can be made by combining 1/3 cup powdered milk plus 2 tbsp. evaporated milk with 1 cup sugar and 3 tbsp. butter.
Egg substitutes can be made by combining 1 egg white, 2 1/4 tsp. powdered milk and 2 tsp. olive oil. These "eggs" will be lower in cholesterol than real eggs, and will be high in healthy fats due to the olive oil. When cooking or baking with the milk products from above, reduce the dry ingredients in your recipe by the amount of milk powder that you add.
Faux whipped cream can be made by combing 1/2 cup cold water, 1/2 cup powdered milk, 1/2 cup sugar and 2 tbsp. lemon juice. You must beat this mixture constantly as the ingredients are added, just as you would when making real whipped cream. Sour cream can be substituted by mixing 1 1/8 cups powdered milk, 1/2 cup water and 1 tbsp. vinegar; allow this mixture to thicken in the refrigerator before serving.
My Thanksgiving bread recipe calls for 1/2-cup non-fat dry milk. I’m about to make the bread but don't have dry milk in the house. What can I use instead? The recipe also calls for 2 cups water.
Well, they made it easy for you. Dry milk usually reconstitutes at a ratio of 1 to 4 — that is, 1 cup of milk powder to four cups of water, or 1/4-cup of milk powder to 1 cup of milk. So pretend you had pre-mixed the half-cup of dry milk in the recipe with its two cups of water. That would leave you with 2 cups of milk and no cups of water for the mixture, wouldn’t it?
Interesting to us that the recipe didn't just ask for 2 cups of milk in the first place. Makes us think the recipe is a little suspect, although dry milk is sometimes called for in bread machine recipes that are on a delayed timer, where liquid milk might sit out for much longer than is considered safe.
Is there a powdered milk mixture equivalent to evaporated milk?
Yeah, but no one will say, "Oh boy! This is yummy!" (Come to think of it, no one ever says that about evaporated milk either, do they? Never mind....)
Since 60 percent of the water has been removed from milk to make evaporated milk, add only 40 percent as much water to the powdered milk as the instructions call for (or a bit less than half, if the math is too challenging. A couple percent here or there aren't going to matter.)
Q. Also, I saw powdered buttermilk in the store. If water is added, will it tenderize bread and waffles the same as fresh buttermilk?
A. Powdered buttermilk is to regular buttermilk as powdered milk is to regular milk — that is, it performs in all the expected ways when it is rehydrated, it just doesn’t taste the same. But since powdered buttermilk is almost exclusively used for baking, the taste difference may not be particularly noticeable.
What is your opinion of dried buttermilk for cooking?
What’s with the sudden assault on buttermilk? In the past week we’ve gotten more questions on freezing it, substituting it, and avoiding it than we’ve gotten in the past year!
Commercially produced liquid buttermilk is one of the most stable dairy products you can buy, certainly good for a couple of weeks after the sell-by date (we often use it well over a month later, but that’s just us). I think we would all appreciate being able to purchase it in smaller amounts (dairy producers, are you listening? ), because there is always some left over, which quietly moves to the back of the refrigerator and is forgotten.
Well I hope this helps everyone!
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