Yes, you can absolutely use powdered milk for cooking and baking! It's a convenient and shelf-stable alternative to fresh milk, especially useful for recipes where the subtle flavor differences are masked by other ingredients.
Benefits of Using Powdered Milk in Cooking
- Long Shelf Life: Powdered milk lasts much longer than fresh milk, making it a great pantry staple.
- Cost-Effective: It's often cheaper than buying fresh milk regularly.
- Convenience: No need to run to the store for milk when you have powdered milk on hand.
- Versatile: Suitable for a wide range of recipes, from pancakes to soups.
How to Substitute Powdered Milk for Fresh Milk
Generally, you can substitute 1/3 cup of dry powdered milk mixed with 1 cup of water for every 1 cup of fresh milk called for in a recipe. The exact proportions may vary slightly depending on the brand and the desired consistency.
Recipes That Work Well with Powdered Milk
Here are a few examples of recipes where powdered milk works well:
- Pancakes and Waffles: Adds richness and helps create a fluffy texture.
- Quick Breads (Muffins, Scones): Provides moisture and structure.
- Soups and Sauces: Thicken and enrich the flavor.
- Casseroles: Binds ingredients together and adds creaminess.
- Homemade Bread: Improves texture and extends shelf life.
Tips for Using Powdered Milk
- Reconstitute Properly: Whisk the powdered milk with cold or lukewarm water until fully dissolved.
- Consider the Flavor: While often unnoticeable, some people find that reconstituted powdered milk has a slightly different taste than fresh milk. Experiment to see if you notice a difference in your recipes.
- Storage: Store unopened powdered milk in a cool, dry place. Once opened, store in an airtight container.
While many may not prefer drinking reconstituted powdered milk, it remains a valuable and versatile ingredient for cooking and baking.
