We are not big milk drinkers in this house. It’s not uncommon for us to not get through a half gallon of milk before it goes bad. Most of the time we use it only for cooking.
Since we don’t always have milk on hand but I still cook a lot, I had to come up with a quick solution for substituting milk on occasion. Well, I finally figured it out.
Powdered milk works very well, and it’s something I ALWAYS have on hand (I make quite a bit of bread in my bread machine). The other day I had a recipe that called for 3 tablespoons of milk, so I use 1 tablespoon powdered milk with 3 tablespoons water. Perfect! So now I know to use 1/3 the powdered milk as the recipe calls and mix with water (the box also says to make one cup of milk you use 1/3 cup dry milk with 1 cup water).
While generally I want to use “real” milk in my recipes, sometimes I just need a quick fix so I don’t have to run to the store. Best of all the dry milk won’t go bad sitting in my fridge for a week!
Related posts:
- Recipes for Powdered Milk
- Recipes Using Stale Bread
- Tasty Onion Bread
- Cinnamon Roll Recipe
- Best White Bread Recipe
