Regular milk is converted into a powder by eliminating the moisture to create dry milk, also known as powdered milk. Dry milk doesn’t need to be refrigerated and has a significantly longer shelf life than liquid milk because of its low moisture content.
Reconstituted dry milk can be used instead of ordinary milk in your favorite recipes when combined with water. But you can also use the powder by itself to thicken liquid-based meals like soups and sauces. Additionally, dry milk is frequently used in chocolate and caramel candies since ordinary milk would make the finished product too thin.
Even though it is convenient, you might not always have dry milk on hand. Those who avoid dairy due to allergies, intolerances, or personal preferences should not consume milk powder because it is made from cow’s milk.
Here Are Six Alternatives To Milk Powder
1. Regular Milk
It’s simple to use regular liquid milk instead of reconstituted milk powder. After all, all dry milk is regular milk’s solids that have been evaporated.
Regular milk has similar nutritional value to powdered milk and a similar flavor, which are its main advantages.
Whole milk in a cup (240 mL) contains the following:
- Energy: 149
- gram of fat
- Protein: 8 grams.
- g Carbs: 12 grams
- Calcium: 20% of the Daily Value (DV)
- Comparatively, a quarter cup (32 grams) of whole-fat milk powder has.
- Energy: 159
- gram of fat
- Protein: 8 grams.
- g Carbs: 12 grams
- DV for calcium is 22%.
Only use regular milk in recipes that also call for liquid, such as soups and some baked goods, as it will also add liquid to the dish. Regular milk should not be used in recipes where the liquid would result in an overly wet or soggy final product.
Replace 1 cup (240 mL) of regular milk for every 1/4 cup (32 grams) of milk powder. Additionally, you should cut the original amount of water specified in the recipe by 1 cup (240 mL).
Milk powder can be substituted with total fat, reduced fat, or nonfat milk. Remember that the final product will be creamier and more successful the higher the milk’s fat content is.
Additionally, it is preferable to use liquid buttermilk for recipes that call for buttermilk powder because the acid in the powder will change the texture and flavor of the dish.
2. Fresh Liquid Milk
Fresh liquid milk is among the best alternatives to dry milk. This is a fantastic choice for many reasons, and many people will suggest it to you.
Dry milk is simply fresh milk that has been powdered; when used in place of fresh milk, it will taste very similar. That practically everyone usually has fresh milk on hand is another factor that makes this a great choice.
You can also use liquid milk substitutes, such as almond, oat, or soy milk, to make a dish dairy-free or vegan.
Because you’re more likely to have fresh milk on hand and won’t need to go to the store to buy more, it is a practical choice for dry milk replacement. Remember that the recipe will need to be slightly modified because you’re switching out a powder for a liquid.
Regular milk has a taste and nutritional value that are broadly comparable to those of dry milk. Liquid milk substitutes should only be used in recipes that call for milk powder and extra water, just like milk.
The substitution is also the same: for every 1/4 cup (32 grams) of dry milk and 1 cup (240 mL) of liquid in the original recipe, use 1 cup (240 mL) of milk alternative.
Use 1 cup (240 mL) of a milk substitute and 1 tablespoon (15 mL) of vinegar or lemon juice in place of buttermilk powder. Before adding the mixture to your recipe, let it sit for 5 to 10 minutes.
If you use plant-based milk instead of animal milk, your sweet or savory dish’s nutritional value and flavor will change because plant-based milk has various types and levels of nutrients as well as flavors.
3. Coconut Milk Powder
One of the most well-liked dry milk alternatives in this regard is coconut milk powder. It is a different kind of milk powder, with the vital distinction being that coconut milk is used to make it. Due to its advantages over conventional dry milk in terms of health, it is a wise choice.
Coconut milk powder is created by spray-drying coconut milk or cream, which should not be mistaken with desiccated coconut, which is the dried and shredded coconut flesh.
Coconut milk powder, one-fourth cup (32 grams), has 240 calories, 20 grams of fat, 4 grams of protein, and 8 grams of carbohydrates. Coconut milk powder is a good fat dry milk alternative because of its high fat content. It is especially effective in soups, curries, and sauces.
However, coconut milk powder might make baked goods heavier since it has more fat than whole milk powder. Coconut milk naturally lacks dairy and lactose and is vegan. But some varieties of coconut milk powder also include sodium caseinate, a protein derived from milk.
Unless otherwise specified on the box, coconut milk can be replaced with milk powder at a 1:1 ratio.
4. Soy Milk Powder
Another excellent alternative comparable to dry milk is soy milk powder. Yet another variety of powdered milk offers a wealth of nutritional advantages. It tastes relatively similar to other dry milk substitutes and stays on the shelf for an extended period, just like powdered milk.
Despite brand differences in nutrition information, 1/4 cup (19 grams) of soy milk powder contains about 90 calories, 3.5 grams of fat, 8 grams of protein, 6 grams of carbohydrates, and 4% of the Daily Value (DV) for calcium.
Any recipe for baked products like bread can use soy milk powder instead of milk powder at a 1:1 ratio. Additionally, it’s a practical way to improve the protein content of smoothies and homemade granola bars.
Soy milk powder is sometimes sold at specialized health food stores, although ordering it online is usually the most convenient option.
We suggest trying it, even though the flavor may differ slightly from dry milk.
5. Rice Powder
Rice powder, commonly known as rice flour, is a fantastic alternative for lactose-intolerant vegetarians and those with soy or milk allergies. Like soy powdered milk, rice powder is a shelf-based alternative to fresh milk powder in practically any recipe and can be substituted in equal amounts.
Like soy milk powder, rice powder is a plant-based, shelf-stable alternative to milk powder that can be used in practically any recipe in equal proportions.
It’s crucial to remember that rice powder is frequently sweeter than milk powder. As a result, sweeter foods, including desserts, baked goods, granola bars, milkshakes, pastries, and smoothies, can be the ideal candidates. Even some people use it as a powdered, non-dairy coffee creamer.
In addition, rice powder is poor in protein, fat, and micronutrients, including calcium, in contrast to milk powder and soy milk powder. Rice powder contains 140 calories, 0 grams of fat, 3 grams of protein, 31 grams of carbohydrates, and 1% of the daily value (DV) for calcium in a quarter cup (39 grams).
It can be challenging to find rice powder in retailers. Instead, buying anything online is frequently the most straightforward option.
6. Cashew Powder
Nut milk powder can be used traditionally in place of dairy milk powder, but cashew milk powder most closely mimics the creamy, slightly sweet taste and texture of milk powder. This substitute tastes well in flavored dishes, milkshakes, and baked goods.
Unless otherwise noted on the box, cashew powder can be substituted for milk powder in an equal amount. This substitution tastes excellent in many foods, including smoothies, baked goods, and granola bars.
Noting that some brands appear to clump more frequently than others is also essential. As a result, for a smoother consistency when adding cashew milk powder to recipes like soups, you may need to combine the powder with some of the liquid in a blender.
Cashew milk powder can be purchased online despite being difficult to locate in stores.
7. Dry Potato Powder
The use of potato milk powder should be considered by those who are gluten or soy intolerant. Online stores sell potato milk powder in both the original and chocolate varieties. Read the labeling on potato milk powder if you have a soy allergy because some producers use it.
Like most other substitutes, potato milk needs to be used as much as powdered milk. The fact that this dry powder incorporates milk is one of its best features. Additionally, it is free of casein, cholesterol, fat, and gluten and is rich in vitamins like calcium and iron.
Conclusion
There are several alternatives to milk powder available. Depending on the sort of food you’re cooking and any dietary limitations you may have, you can use dairy milk, dry, condensed milk, rice powder, almond milk powder, buttermilk powder, and cashew milk powder as substitutes.
An affordable, non-perishable product that can be useful to have on hand is dry milk. Dry milk thickens baked dishes or savory recipes and is a lightweight, shelf-stable ingredient.
Hiiii! My name is Ruth and I am an experienced chef with a passion for food and cooking. My love of baking began when I was nine, and I have since been refining my skills in the kitchen ever since.
