Use Dry Milk for Cooking

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For the past several months, I have been buying organic milk, which is more expensive then non organic milk. Since I use milk in many of my recipes, gravy, baking and sauces, I now buy the least expensive dry milk available and keep it on hand for everything else.


There is no difference in texture or taste when used in baking, sauces and gravy. I keep the more expensive store-bought milk for drinking and to use on cereals only. The dry milk is good to have on hand. I find the container with the pour spout is less expensive then the packets and easier to measure exactly what I need.

By Bobbie from Rockwall, TX

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September 25, 20090 found this helpful

I do the same. None of us drink milk, and so much goes to waste (plus gas and time) when a special store trip is made. Sometimes I'll add a little yoghurt (plain) or sour cream.....but I'll taste a little in a little of the sauce, before I put it in the whole thing.


With baking I always use dry milk unless I'm testing a recipe for some reason.


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September 26, 20090 found this helpful

I don't like drinking milk but I love milk powder. I especially like sprinkling it over foods to add some creaminess. I'm not just talking about the texture, but also the flavor. It adds a unique flavor, somewhere in between sweet and salty, that I love. I can't wait to sprinkle it on popcorn, in place of butter. The great thing about milk powder is that you can use it concentrated (which I love) or diluted as normal milk. I generally use half the water recommended for that extra creamy taste. It's more expensive than using the full amount of water but because it's fat free, it's still healthier than normal milk.


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January 30, 20121 found this helpful

Where I live, dry milk costs more than prepared milk. You might want to check the price of it and compare quart for quart.


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January 30, 20120 found this helpful

Is the powdered milk organic? If not why do you use it if you buy fresh organic milk to drink? I only buy organic products but I wouldn't use the powdered milk if it wasn't.

January 30, 20120 found this helpful

After frequently throwing out milk that went bad, I switched to powdered dry milk. It is always handy and when you make it, do it the day before and keep in refrig. to use the next day.


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January 30, 20120 found this helpful

While you're keeping your dry milk on hand, remember that it too has an expiration date. Although it does have a lot longer shelf life than prepared milk.


I also keep the dry on hand for cooking. For some foods I will make the dry milk up a bit stronger than regular milk, thus making my food more creamy.

January 30, 20121 found this helpful

Use dry milk for Homemade Sweetened Condensed Milk

This substitute for canned sweetened condensed milk is made by blending water, butter, sugar, and dry milk.

Saves considerable money, and probably that extra trip to the grocery store.

3/4 cup boiling water
6 tbsp butter
1 cup white sugar
2-2/3 cups nonfat dry milk powder

Combine water, butter, sugar and milk powder in a blender and blend until thickened, 2 minutes.

Store in refrigerator.

Yield: approx. 2-1/4 cups.

March 7, 20210 found this helpful

I used dried milk for years in baking and saved the "regular" milk as another commenter mentioned.


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