Using powdered milk for recipes calling for whole milk?

Question

It would appear to make sense that reconstituted powdered milk would suffice in recipes calling for whole milk--but I've read from some sources that this is not the same, that you would have to add butter or something. So, if I didn't have any whole milk on hand, just powdered milk, would it still be possible for me to use this in recipes such as custard? How would this affect the custard recipe? Or if I used the reconstituted milk in cake or muffin recipes?

It would appear to make sense that reconstituted powdered milk would suffice in recipes calling for whole milk--but I've read from some sources that this is not the same, that you would have to add butter or something. So, if I didn't have any whole milk on hand, just powdered milk, would it still be possible for me to use this in recipes such as custard? How would this affect the custard recipe? Or if I used the reconstituted milk in cake or muffin recipes?

-----

Thanks for the quick answers so far! But I think I should clarify - is it even POSSIBLE to make custard using reconstituted milk? Or is taste the only thing that will be affected? I keep getting conflicting reports even from my own research online! I would like advice from someone who has actually done this as I don't want another recipe flop on my hands. Thanks in advance!

Answer 1

Powdered milk is added to skim milk in low fat recipes to give the creaminess that skim does not have.

However, you cannot substitute powdered milk for whole milk in any recipe, due to the chemical reaction that occurs with the lactose and cream.

Answer 2

I use it when making bread in my bread machine. I have used it in cooking. I have used it for drinking, not my first choice. It is milk with the fat and water removed so it is Skim Milk rather than Whole Milk. The best way to make it is to mix following the directions for the type you have. Refrigerate overnight. It does taste better when made that way. It dissolves completely so you don't have any gritty bits. Put the dry powder in a jar add the water and shake, refrigerate overnight. Use just like you would regular milk.

Answer 3

You can substitute, but it won't taste as good. Powdered milk is usually non-fat (skim), but whole milk is definitely not. You can still make the swap, and will certainly taste the difference in high-milk recipes.

Instead of powdered, try evaporated (canned - not to be mistaken for sweetened condensed). Sometimes, it's better with evaporated. I use the evapo instead of whole to make flan ... it's very good that way.

YES, you should be able to make a custard or pudding or any recipe with powdered milk that calls for whole milk. The texture may be slightly affected (weeping, softer), and the flavor will suffer a little, but it should still be okay.

Answer 4

I think you will be disappointed using powdered milk in ANY
recipe- especially a cooked recipe. You could use it if
it's the only milk you have but yes, all the milk fat has been
removed from powdered milk. If you added some butter
or 1/2&1/2 it may be passable milk, but your recipe would
be a waste of time and ingredients.

Answer 5

hello frend,
whole milk mentioned in milk powder is right. Its a spray dried product, which is produced from skimmed milk(0.5% fat) and also from whole milk(4.5% fat). Like that it has some more grades. Ok so mentioned in the packaging reconstitution will be having the same compositon of whole milk. I hope u are clear now.....

Answer 6

Mix your milk and 1/3 whole milk, dont forget the water hard to tell diffrence