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.
Subbing Non-Fat Dry Milk
February 25th, 2007 at 06:40 pm
February 25th, 2007 at 08:42 pm
February 26th, 2007 at 05:14 am
February 26th, 2007 at 06:59 am
February 26th, 2007 at 06:26 pm