Dry milk, also known as powdered milk, is milk that has been dehydrated until it is a powder. This is done by removing the water from the milk, which can be done using a variety of methods, such as spray drying or vacuum drying. Dry milk can be made from whole milk, skim milk, or a combination of the two.
Why use dry milk?
There are many reasons to use dry milk in baking and cooking. Dry milk is shelf-stable, meaning it can be stored for long periods without spoiling. This makes it a convenient option for people who don't use milk regularly or who live in areas where fresh milk is difficult to obtain.
Dry milk is also a good source of nutrients, including protein, calcium, and vitamin D. It is also relatively inexpensive, making it a budget-friendly option for many people.
Benefits of using dry milk in baking and cooking
Dry milk can be used in place of liquid milk in most baking and cooking recipes. It can help to improve the texture, flavor, and nutritional value of baked goods and other dishes.
In baking, dry milk can help to produce richer, more flavorful breads, cakes, and muffins. It can also help to improve the browning of baked goods.
In cooking, dry milk can be used to thicken sauces and soups and to add creaminess to dishes such as casseroles and mashed potatoes. It can also be used to make milk-based desserts, such as ice cream and pudding.
Baking with Dry Milk
Dry milk can be used in any bread recipe that calls for liquid milk. To use dry milk in bread, simply reconstitute it according to the package directions and then use it in place of the liquid milk in the recipe.
Dry milk can also be used in any cake or muffin recipe that calls for liquid milk. To use dry milk in cakes and muffins, simply reconstitute it according to the package directions and then use it in place of the liquid milk in the recipe.
Dry milk can also be used in cookies and other desserts. To use dry milk in cookies and other desserts, simply reconstitute it according to the package directions and then use it in place of the liquid milk in the recipe.
Cooking with Dry Milk
Dry milk can be used to thicken soups and stews. To use dry milk in soups and stews, simply whisk it into the soup or stew until it is dissolved. You can also add dry milk to soups and stews at the end of cooking to add creaminess.
Recommended by LinkedIn
Dry milk can also be used to thicken sauces. To use dry milk in sauces, simply whisk it into the sauce until it is dissolved. You can also add dry milk to sauces at the end of cooking to add creaminess.
Dry milk can also be used in casseroles and other savory dishes. To use dry milk in casseroles and other savory dishes, simply reconstitute it according to the package directions and then add it to the dish.
Recipes
You can prepare a variety of recipes using one magical ingredient. Such as:
Repacking and Private Labelling
If you are a food business owner, you may want to consider repacking and private labeling dry milk. This can be a great way to add a personal touch to your products and to stand out from the competition.
To repack and private label dry milk, you will need to purchase dry milk in bulk and then package it in your own branded packaging. We facilitate our customers to add their branding to the dry milk itself, such as by printing their logo on the powder.
