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Old 08-22-2008, 08:35 AM   #1
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Powdered milk for baking?

Powdered milk be any different than regular milk? Especially in baking?

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Old 08-22-2008, 08:56 AM   #2
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It's typically low fat. If you are accustomed to using low fat milk in your baking, powdered milk should make no difference.
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Old 08-22-2008, 09:30 AM   #3
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Quote:
Originally Posted by Andy M. View Post
It's typically low fat. If you are accustomed to using low fat milk in your baking, powdered milk should make no difference.
Well the box says "Dry Whole Milk", so it should be the same?
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Old 08-22-2008, 10:13 AM   #4
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That's right. Just add water.
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Old 08-22-2008, 10:36 AM   #5
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Powdered milk is certainly different for drinking or putting in coffee but I think it is certainly OK for baking bread or cakes.

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Old 08-22-2008, 10:42 AM   #6
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Thanks everyone
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Old 08-22-2008, 11:27 AM   #7
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My white bread recipe, that came with my bread machine calls for powdered milk. I've never used anything but.
But the price has skyrocketed. The price for a box that makes 2 1/2 qts, costs about what a gallon and 1/2 of what whole milk costs. Yikes.
If I want white bread, I but it now.


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Old 08-22-2008, 03:11 PM   #8
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If you really want whole full cream milk for your recipes, use baby formula. It really taste better...
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Old 08-22-2008, 03:14 PM   #9
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Add it with the dry ingredients...then add the appropriate amount of water when you would have added liquid milk.
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Old 08-22-2008, 06:13 PM   #10
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I've done a bit of experimenting, making (yeasted, not quick) breads that call for powdered milk either as the recipe suggests or with regular whole milk. I've usually found that the breads made with regular milk taste better than the ones made with powdered. That said, the powdered milk breads are still tasty, so I do keep some around and use it from time to time.

Also, I want to second VeraBlue's advice: mix it with your dry ingredients. the powder tends to form lumps that can be a pain to break up when you add it directly to the liquids.
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