Non-fat Powdered Milk – a Pantry Godsend

Don’t you sometimes cringe when you are running out of milk and your recipe calls for 1.5 Cups, and you know that will mean no milk for breakfast? It’s so easy to keep powdered milk on hand for cooking use. I have lots of information in this post to help you know the proportions of powder to water for several types of milk for cooking. The box lasts a long time, and definitely saves on trips to get milk.

Recipe Rescue

Here are some common ways (substitutions) to use Powdered Milk:

1 c. whole milk = 1 c. reconstituted nonfat dry milk +  1 Tbs. butter

1 c. skim milk = 1/3 c. instant nonfat dry milk  +  ¾ c. water

1 c. whipping cream = 1 c. nonfat dry milk powder, whipped with 1 c. ice water

Easy Evaporated Milk:    Measure 1-1/3 cups water into a jar or bowl. Add 1 cup of instant dry milk powder. Stir or shake to combine. This is the equivalent of a 12-ounce can of evaporated skim milk.

Sweetened Condensed Milk: On the stove, bring to a boil 1/2-cup of water, 1-cup of sugar and 3-tablespoons of butter. Add a dash of salt. Stir the mixture every now and then. When it comes to a full rolling boil, remove it from the heat. Allow it to cool slightly. Add a cup of instant dry milk powder. Use a whisk to stir it smooth. A fork or a spoon will not work out all the lumps. You really need a whisk, or egg beaters.  This is the equivalent of a can of sweetened condensed milk.  This will keep unrefrigerated for a day or two because of the sugar, in the fridge it will keep for 2 weeks. Can be frozen.

Reconstituting Powdered Milk (equivalents for making nonfat milk)

To equal this amount of liquid milk

Use this much 
Fresh Water

And this much Instant Non-Fat Dry Milk Powder

1/4 cup 1/4 cup 1-1/2 tablespoons
1/3 cup 1/3 cup 2 tablespoons plus 1 teaspoon
1/2 cup 1/2 cup 3 tablespoons
1 cup 1 cup 1/3 cup
1 quart 3-3/4 cup 1-1/3 cups
2 quarts 7-2/3 cups 2 -2/3 cups
1 gallon 15-1/2 cups 5-1/3 cups

*Note:  I am not a proponent of “non fat” products, I just use the non-fat dry milk powder in recipes for convenience. There is a dry milk product you can get that has the fat in it (more of a whole milk powder), but these directions are for the non-fat variety which is more common in stores in my area. If you need to use the powdered whole milk, be aware of storing it in the refrigerator.

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