Powdered milk is a basic part of most people’s food storage pantries. I recommend trying a few different types and brands of this product before investing in large quantities.
Use this conversion chart to use powdered milk in any recipe calling for milk. Add the dry powdered milk to your dry ingredients and water to your wet ingredients.
- 1 Cup Milk = 1 Cup Water + 3 Tablespoons Powdered Milk
- 3/4 Cup Milk = 3/4 Cup Water + 2 1/4 Tablespoons Powdered Milk
- 2/3 Cup Milk = 2/3 Cup Water + 2 Tablespoons Powdered Milk
- 1/2 Cup Milk = 1/2 Cup Water + 1 1/2 Tablespoons Powdered Milk
- 1/3 Cup Milk = 1/3 Cup Water + 1 Tablespoon Powdered Milk
- 1/4 Cup Milk = 1/4 Cup Water + 3/4 Tablespoon Powdered Milk
Delicious Powdered Milk Recipe
When making 1 gallon add ½ cups sugar (or more, to taste) and up to 1 teaspoon vanilla to taste. Mix well, chill, and then serve.
Powdered Milk in different ways…
Make your own Sweetened Condensed Milk (14 oz. can)
1/2 cup hot water
1 cup dry powdered milk
1 cup sugar
1 tablespoon butter
Blend VERY WELL in a blender.
Make your own Evaporated Milk (12 oz. Can)
1-1/2 cup water
1/2 cup + 1 tablespoon dry powdered milk
Blend VERY WELL in a blender.
Make your own Buttermilk
Add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes. Buttermilk can make a good recipe even better. Here’s an article that explains how to use more buttermilk in your recipes.
Two types of powdered milk to consider are powdered whole milk (doesn’t have the same lengthy shelf life as non-fat, but if you have babies or toddlers in the household, you may want this) and hormone free powdered milk. This isn’t easy to find but for certain special diets, it’s something to stock up on.
By the way, another related product you may not know about is powdered heavy cream. This can really come in handy for making homemade coffee creamers or adding to recipes when you don’t have fresh cream.
