Years ago, before modern refrigeration, powdered milk was a staple in many kitchen cupboards. Today, powdered milk may seem like an oddity in most kitchens, but there are two good reasons to consider using it for baking. It is easy to store and can always be available in households whose members drink either a lot of milk or not enough to justify keeping milk in the refrigerator. Powdered milk also makes a great fat-free substitute for baking recipes that call for milk.
Determine how much milk is required for the recipe.
Replace the amount of milk required by adding the same amount of water instead.
Mix the water into the wet ingredients for your recipe.
Measure an amount of dry powered milk based on the amount of milk required. For every 1 cup of milk needed, use 3 tbsp. of powdered milk. If the recipe requires 1/2 cup of milk, add 1-1/2 tbsp. of powdered milk. One-third cup of milk requires 1 tbsp. of powdered milk. If the recipe calls for 1/4 cup of milk, use 3/4 tbsp. of powdered milk.
Mix the powered milk into the dry ingredients.
Combine the wet and dry ingredients, and bake according to the recipe instructions.
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A published author and professional speaker, David Weedmark is also an avid gardener and DIY-adventurist. With a family background in home construction, he has restored two homes and a country cottage. David has written hundreds of articles for dozens of newspapers, magazines and online publications including about.com, Re/Max and ItStillWorks.com.