Subbing Non-Fat Dry Milk

February 25th, 2007 at 06:40 pm

I am thinking about trying to use non-fat dry milk (NFDM) in place of fresh liquid milk in more recipes. Does anyone have experience with this? In particular, are there any recipes you would caution against using it in?

I was in the process of making Corn Chowder this evening when I realized that if I used the amount of fresh skim milk called for in the recipe (2.5 cups) we wouldn't have any for breakfast in the morning. Luckily, I had a box of NFDM in the cupboard left over from a recipe that specifically called for non-hydrated milk. I mixed up 2.5 cups of rehydrated milk and proceeded with the recipe.

Neither Mr. Bean nor I noticed a difference in taste of the soup. The recipe is one I make a couple times a month, so we both are familiar with the "normal" taste. I've used the NFDM in recipes before with good results.

I don't care for the taste of NFDM for drinking, but I could definitely get in the habit of using it for recipes. When making NFDM for drinking, it's recommended to mix in advance and let it sit in the refrigerator for 24 hours to achieve the best taste. However, in recipes I've always just mixed the amount needed and used immediately. I have not noticed a difference.

Posted in Cooking | 4 Comments »

4 Responses to “Subbing Non-Fat Dry Milk”

baselle Says:
February 25th, 2007 at 08:42 pm

I've used NFDM in a lot of places, but entirely for cooking. I've put it in casseroles, mashed potatoes, even for bechamel sauce in a pinch. I just don't drink it straight.
denisentexas Says:
February 26th, 2007 at 05:14 am

I don't drink the stuff, either, but use it for gravies, sauces, in casseroles, etc. The homemade mac and cheese I made yesterday was made with it. I use it in bread recipes, soups, just about anything that calls for milk. Canned milk is good in those same recipes, also. I try to save the regular milk for drinking and cereal use.
ozzy gurl Says:
February 26th, 2007 at 06:59 am

In baking, I would use real milk when called for, simply because baking is such a precise skill. However, there are many recipes for cookies, cakes, etc. that call for dry milk.
LuckyRobin Says:
February 26th, 2007 at 06:26 pm

I use it pretty much for everything except drinking. It is excellent in baking. If you are afraid to just put the powder in and add water to the recipe, just make up a quart or so to leave in your fridge to use it that way, takes all the guess work out. You might have to add a bit of fat to it in baking if there is no other source of fat in the recipe like oil or butter, since most recipes want whole milk, but most likely it will be fine without, perhaps not as rich, but still very good.

ThreeBeanSalad

Constructing a Hill of Beans in this Crazy World

Subbing Non-Fat Dry Milk

4 Responses to “Subbing Non-Fat Dry Milk”

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