what to substitute for dry milk


when a recipe calls for dry milk, what can be used instead? Thank you.

badge posted by: mary1648 on January 19, 2011 at 8:10 pm in Q & A
share on: Twitter, Facebook
Replies to this discussion
Select your preferred way to display the comments and click "Save" to activate your changes.
reply by: pjh on January 19, 2011 at 9:16 pm

Usually the recipe will call for dry milk and water. You can substitute liquid milk - typically, 1/4 cup dry milk and 1 cup water = 1 cup liquid milk. To substitute for 2 tablespoons dry milk, use 1/2 cup liquid milk, cutting back on the water by 1/2 cup. Hope this helps-

reply by: mary1648 on January 20, 2011 at 7:30 am

thanks for the answer :) I'll give that a try

reply by: vibeguy on January 20, 2011 at 4:57 pm

Just know that the dry part is there for a reason; usually, it's to get the benefit of milk protein that has been heat-treated to disable a protease (enzyme) that tends to interfere with bread structure. The alternative is to scald the milk (heat until a skin forms), then cool to the desired temperature for the recipe.

The science is all over about this. Some say if the fluid milk component is less than a half cup per two cups of flour, no need to scald. Others say that milk that has been UHT-treated gets enough heat (but it's hard to know if your local milk supplier ultra-pasteurizes their milk with UHT or just HTST). Some say the whole thing is a canard. I hate scrubbing the milk pan (although it's better if you use a non-stick pan and rinse it with water immediately before pouring in the milk), so I keep baker's dry milk around.

If you want to avoid milk protein for dietary or religious reasons, just use water and consider adding a touch of added fat to increase tenderness.