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    Cook with powdered milk

    Does anyone here cook with powdered milk instead of the real thing for recipes? With dairy going through the roof I wondered if this was an alternative without giving up taste?

    #2
    Re: Cook with powdered milk

    I've been known to do it. I forget a lot of the times, but I do have a box of powdered milk in my cupboards. I notice a difference in taste in something like pudding, but in a recipe where the milk is just one of several ingredients I really don't notice any difference.

    I also like to keep powdered buttermilk on hand, and I use that to make powdered buttermilk pancake mix. I keep some of that in the refrigerator so that when DH or I wants to make homemade buttermilk pancakes, all we need to do is add the wet ingredients and mix it all up.

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      #3
      Re: Cook with powdered milk

      powdered buttermilk? where do you get that?

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        #4
        Re: Cook with powdered milk

        one time out of desperation I used coffee creamer to make mac and cheese wasnt to bad

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          #5
          Re: Cook with powdered milk

          Originally posted by PrincessPerky
          powdered buttermilk? where do you get that?

          It comes in a canister at the grocery store. For a while only Albertsons carried it here, but now Vons does too.

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            #6
            Re: Cook with powdered milk

            I do keep a box of powder milk around. It may keep us one more day away from the grocery store.

            I have used in it in mac and cheese no diference there and nothing in baking either.

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              #7
              As for me, I do actually keep powder milk for emergency cases e.g. running out of ingredients. And to my surprise, the taste is almost the same (maybe not 100% perfect).

              A good idea for stock keeping when you really need it at emergency time.

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                #8
                Originally posted by crosses View Post
                Does anyone here cook with powdered milk instead of the real thing for recipes? With dairy going through the roof I wondered if this was an alternative without giving up taste?

                .................................................. ........

                Powdered milk is a taste I had to get used to.
                After my one and only child was born over thirty years ago, I wanted to lose weight and decieded to only drink non fat powdered milk.
                I actually like it better now than whole milk. Whole milk is just too rich for me.

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                  #9
                  The powdered buttermilk is usually in the baking aisle at my stores. It is packaged in a much smaller volume than regular powdered milk. So look for a smallish cardboard can.

                  I used to keep powdered milk on hand for cooking, but for years, I just have cooked very little with milk, and twice the powder has gone stale on me. So I ended up putting the milk in the compost pile.

                  If you use it infrequently and have a little extra freezer space, I'd recommend storing the milk there in a well sealed, impervious container.
                  "There is some ontological doubt as to whether it may even be possible in principle to nail down these things in the universe we're given to study." --text msg from my kid

                  "It is easier to build strong children than to repair broken men." --Frederick Douglass

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                    #10
                    I bake alot and I use powdered milk for most of it, I do not drink it, and I don't use it in a 'mostly milk' recipie. I have noticed a difference but then I also do a lot of umm expiramenting..so changes occure all the time (mostly very good)

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                      #11
                      I use nothing but powdered milk. The only time we have fresh milk in the house is if we had a particular craving for it or had some cereal we wanted to eat. For more than two years now, I've used powdered milk for all of my baking, cooking, milkshake, or smoothie recipes and I've never noticed a difference. I love how cheap it is (when you buy the big bulk boxes, which cost about 10 bucks) and how great the shelf life is.

                      I tried powdered buttermilk though and the shelflife seemed to be terrible. It clumps and will not reconstitute after a month or so of being opened.

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                        #12
                        We use powdered milk for baking and for white sauces. But, please don't tell DH that I use it for the white sauce.

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                          #13
                          I use it and can't tell a difference in the taste.

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                            #14
                            I bake with powdered milk. I usually always substitute powdered milk for receipes that get baked or breads, but if it's a sauce, or anything on top of the stove, I use real milk. I only drink soy milk, and I just don't think it cooks up the same, so powdered milk has always been my answer.

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