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Old 01-22-2009, 03:40 PM   #1
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Powdered Milk?

I am making a cake that calls for 1/2 cup of powdered milk but the recipe does not say if that means dry, or make it into milk. I don't have powdered milk anyway, but what if I leave it out. Thanks for any help. Betsy.

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Old 01-22-2009, 05:47 PM   #2
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Sorry, but your cake probably won't come out very well without the powdered (dry) milk.

You 'might' be able to use fresh milk but I'm not sure what 1/2 cup dry would convert to, but it would be over 1 cup liquid, and you would have to eliminate that much liquid from elsewhere in the recipe to equalize.
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Old 01-22-2009, 06:00 PM   #3
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The recipe means dry or it would tell you to hydrate. At least that's my take.
My white bread recipe calls for powdered too - dry.
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Old 01-23-2009, 01:03 AM   #4
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That answers it. Two posts today and so much good feedback. I love this forum. Thank you. Betsy.
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Old 01-23-2009, 09:59 AM   #5
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You may be able to sub powdered coffee creamer, if you have it, for the powdered milk. I do that all the time using my non-dairy coffee creamer.
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Old 01-23-2009, 10:46 AM   #6
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Carnation and Sanilac are two brands of dry milk. They are often ingredients in bread recipes, too.
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