Learning how to use powdered milk in baking is much easier than you might think. Although it’s in powdered form, it’s still milk at the end of the day. Once reconstituted, milk powder is often far more nutritious and delicious than its liquid counterpart, with many baking aficionados heralding it for making their treats taste even more scrumptious.
This increase in flavour is because some milk powders offer added benefits like increased calcium, probiotics for digestive health, or choose to use only A2 milk to make it more easily digestible by those who experience discomfort consuming dairy. Milk powder is a superb alternative to mainstream milk products with added vitamins, minerals, and essential nutrients.
Since the average person consumes roughly 6,178 litres of milk in their lifetime, choosing which dairy product to add to the weekly shopping cart is a vital household decision for a family. An issue compounded by the fact that the human body can only absorb limited natural nutrients from mainstream milk. Often, the side effects can outweigh the benefits due to varied gastrointestinal issues.
If you’re a fan of milk but hate how it interacts with your stomach or it goes off too quickly, then using milk powder for baking may be the way to go.
Baking With Milk Powder
The trick behind using milk powder for baking is understanding the quantities used. For a single glass of milk, we mix 225ml of water with five scoops of our chosen milk powder from Natureday Dairy.
This one glass of reconstituted milk powder contains 572mg or roughly 72% of the calcium an adult needs daily. There’s natural calcium lactate, Vitamin D3 and Vitamin A, Omega-6, Omega-3, β-Carotene, Vitamin E and Lactose Protein and an award-winning combination of probiotics – Lactobacillus acidophilus NCFM and Bifidobacterium HN019.
But can I use powdered milk for baking on its own? With all that deliciousness and nutrients available in powdered form, you don’t need to reconstitute the milk powder before baking. Add it directly to your baked goods to add texture and extra flavour.
Just remember that the amount of milk powder compared to regular milk is slightly different. Half a cup of dry milk is roughly the same as one and a half cups of liquid milk. But of course, practice makes perfect.
So with that out of the way, let’s get baking with milk powder!
1. Cake Batter
Stir some milk powder into your cake batter! A teaspoon of the stuff should just about do it, enhancing the taste of your baked treats with extra sweetness and a creamier texture. The natural fats in milk powder interact with gluten proteins giving your cakes, brownies and cookies that moist in the middle. You can even add a scoop to box recipes or even bread! With a can of milk powder in the cupboard, your baked goods will amaze just about everyone.
2. Cookie Dough
Milk powder gives cookies a distinct chewiness and a subtle caramel flavour for all to enjoy. Because it’s powdered, it won’t mess with the liquid portion of the baking process, giving your cookie dough a richer and sweeter flavour that’s as creamy as they come.
3. The Icing On The Cake
Powdered milk frosting is a divine addition to any dessert, especially cakes. With butter, honey and cream all mixed in a bowl, with vanilla essence, add a few scoops of powdered milk, or about ¾ cup till you get the right consistency. Delicious!
Powdered Milk + Baking = Delicious!
Discover just how delicious (and nutritious) your baked goods can be with a few scoops of powdered milk!