Soy milk powder is another good nondairy alternative to milk powder.Īs with powdered milk, soy milk powder has a long shelf life. It’s best used in cooking rather than baking, as it can result in dense baked goods due to its high fat content. SummaryĬoconut milk powder is generally a nondairy, vegan alternative to milk powder that can be used in equal amounts. In general, coconut milk can be substituted for milk powder at a 1-to-1 ratio, unless stated otherwise on the packaging.
However, some brands of coconut milk powder add sodium caseinate, which contains a milk-derived protein ( 7). Yet, given that it’s higher in fat than whole milk powder, coconut milk powder can result in heavier baked goods ( 5, 6).Ĭoconut milk is naturally vegan, as well as dairy- and lactose-free.
In particular, it works well in soups, curries, and sauces. One-fourth cup (32 grams) of coconut milk powder provides 240 calories, 20 grams of fat, 4 grams of protein, and 8 grams of carbs ( 6).Īs coconut milk powder is high in fat, it’s a good substitute for whole fat milk powder in cooking. Not to be confused with desiccated coconut, which is the dried and shredded flesh of the coconut, coconut milk powder is made by spray-drying coconut milk or cream. Use 1 cup (240 mL) for every 1/4 cup (32 grams) of milk powder. Liquid plant-based milks, such as almond or oat milk, can be used in place of milk powder as long as the recipe already calls for additional water. Given that plant-based milks provide varying types and amounts of nutrients, as well as different flavors, substituting them will affect the nutritional content and taste of your sweet or savory dish. Allow the mixture to sit for 5–10 minutes before adding it to your recipe. To replace buttermilk powder, combine 1 cup (240 mL) of a milk alternative with 1 tablespoon (15 mL) of vinegar or lemon juice. The substitution is also the same - 1 cup (240 mL) of milk alternative for every 1/4 cup (32 grams) of dry milk and 1 cup (240 mL) of liquid in the original recipe. To make a recipe dairy-free or vegan, you can also use liquid milk alternatives, such as almond, oat, or soy milk.Īs with using regular milk, liquid milk alternatives should only be used in recipes that use both milk powder and additional water. One cup (240 mL) of regular milk can be used for every 1/4 cup (32 grams) of milk powder. Regular liquid milk can be substituted for milk powder in recipes that also include added water. Just note that the higher the fat content of the milk, the creamier and richer the final product will be.Īdditionally, for recipes calling for buttermilk powder, it’s best to use liquid buttermilk, as the acid in the buttermilk will affect the texture and flavor of the recipe. Whole fat, reduced fat, and nonfat milk can all be used in place of milk powder. You’ll also want to reduce the original amount of water called for in the recipe by 1 cup (240 mL). Avoid using regular milk in recipes in which the liquid would make the final product too soggy or wet.įor every 1/4 cup (32 grams) of milk powder, substitute 1 cup (240 mL) of regular milk. However, given that regular milk will also contribute liquid to the recipe, only use it in recipes that call for water as well, such as soups and some baked goods. In comparison, 1/4 cup (32 grams) of whole fat milk powder contains ( 5): One cup (240 mL) of whole milk provides ( 4):
The main benefits of using regular milk are its nutritional content and flavor, both of which will be similar to those of powdered milk ( 4, 5). After all, dry milk is just the evaporated solids from regular milk. Regular liquid milk is an easy substitute for reconstituted milk powder.
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