what are the other substitutions for powdered milk?

Natural Milk Substitutes You Can Try

If you’re looking to replace powdered milk in recipes or drinks, there are several natural milk options that work well. Using fresh milk, evaporated milk, or cream can add different flavors and textures to your dishes. Each substitute has its own benefits and some things to consider, so it’s good to know what suits your needs best.

Fresh milk is probably the most common alternative. It’s easy to find and doesn’t require any special processing. Depending on what you have on hand, you can use cow’s milk, goat’s milk, or plant-based milks like almond, soy, or oat milk. These fresh options can replace powdered milk in baking, cooking, and smoothies.

One advantage of fresh milk is that it keeps your dish light and slightly creamy, perfect for things like pancakes, cereal, or coffee. If you’re baking, substitute the powdered milk with an equal amount of fresh milk. Remember, liquid milk adds moisture, so you might need to adjust other liquids in your recipe slightly. For example, if a cake calls for dry powdered milk, replace it with the same amount of fresh milk and decrease other liquids a little to keep the batter balanced.

Evaporated milk is another good option. It’s made by removing most of the water from fresh milk, resulting in a thicker, creamier consistency. You can use it straight from the can, or dilute it with an equal amount of water if you want a milk-like liquid. It’s useful in recipes that need a richer flavor or creaminess, like creamy soups, sauces, or baked goods.

Using evaporated milk can boost the taste and texture of your dishes without adding extra fat. It also has a longer shelf life than fresh milk, making it convenient to keep on hand. Be aware that evaporated milk is more concentrated, so when substituting, start with a smaller amount and taste as you go. If a recipe asks for powdered milk, try replacing it with the same amount of evaporated milk, diluted if needed, to mimic the original flavor and consistency.

Then there’s cream, which can add a rich, luxurious feel to recipes like sauces, soups, or beverages. Heavy cream or whipping cream are the options most commonly used. Because cream is thick and high in fat, use it sparingly—think of it as a flavor enhancer rather than a direct substitute for powdered milk.

Tip: If you want a lighter option, try half cream and half water to mimic the thinner consistency of powdered milk.
Tip: For coffee or tea, cream can replace powdered milk to give a silky, indulgent taste.

Non-Dairy Alternatives for Baking and Cooking

If you’re looking to replace dairy milk in your recipes, there are many tasty plant-based options to choose from. Non-dairy milks like soy, almond, oat, and others can work well in baking and cooking. Each type has its own flavor profile and best uses, so it’s helpful to know the differences.

When selecting a non-dairy milk, consider the flavor and texture you want in your dish. Some milks are richer and creamier, while others are lighter and more neutral. Keep in mind that some plant-based milks may alter the taste of your baked goods or meals slightly, so it’s good to experiment to find what you prefer.

Common Non-Dairy Milk Types

Soy Milk: Soy milk is one of the most common dairy substitutes. It is high in protein, making it a good choice for baking recipes that need structure, like cakes and muffins. Its flavor is fairly neutral but may have a slight bean-like taste. Look for unsweetened soy milk to avoid extra sugar in your recipes.
Almond Milk: Almond milk is light and slightly nutty. It is popular for smoothies, pancakes, and sauces. Because it’s thinner than some other options, it’s great when you want a delicate flavor without adding too much richness.
Oat Milk: Oat milk has a naturally sweet flavor and creamy texture. It’s excellent in coffee, creamy soups, and baking. Its natural sweetness can enhance baked goods and help improve moisture in breads and muffins.
Coconut Milk: Coconut milk, especially the canned variety, is rich and creamy with a distinct coconut flavor. It’s perfect for curries, desserts, and baked goods needing a tropical touch. Use light coconut milk if you prefer less fat and flavor.
Rice Milk: Rice milk is the sweetest non-dairy milk with a thin, watery texture. It’s good for drinking or light baking, but it doesn’t provide much creaminess or protein. Best used in recipes where flavor is easily masked or as a substitute for milk in cereals.
Pea Milk: Pea milk, made from yellow peas, is high in protein and has a neutral taste. It works well in baking that calls for milk with a bit of added nutrition. Some brands also add vitamins and minerals, making it a nutritious choice.

Tips for Using Non-Dairy Milk in Baking and Cooking

Adjust sweetness: Some plant milks, like rice and vanilla-flavored options, are naturally sweeter. Reduce added sugar in your recipes if using sweeter milks.
Check the fat content: For recipes needing richness, opt for full-fat versions like coconut or some oat milks. Light versions are better for lighter baked goods.
Experiment with flavor: Find the best match by trying different milks in similar recipes. For instance, almond milk will give a different taste in pancakes compared to soy milk.
Be mindful of thickening agents: Some commercial plant milks contain added stabilizers or thickeners that might affect the texture of your baked goods, especially in recipes like custards or sauces.

Choosing the right non-dairy milk can make your baking and cooking both enjoyable and nourishing. With a bit of experimentation, you’ll discover the perfect plant-based option for your favorite recipes.

How to Use Coconut Milk as a Powdered Milk Substitute

If you’re looking to replace powdered milk in your recipes, coconut milk can be a great option. It adds a rich, creamy flavor and works well in baked goods, smoothies, or sauces. Using coconut milk as a substitute is straightforward once you understand the right ratios and preparation tips.

Compared to powdered milk, coconut milk is a liquid, so you’ll need to adjust the amount used to match the dryness or concentration of powdered milk called for in your recipe. Before starting, consider whether your dish benefits from a coconut flavor, as it can add a subtle tropical taste that might alter the final flavor profile.

Choosing the Right Coconut Milk

There are two main types of coconut milk: carton coconut milk, found in the beverage section, and canned coconut milk. For baking and cooking, canned coconut milk is usually best because it is thicker and has a richer flavor. Select full-fat coconut milk for creaminess, especially in desserts or creams, and low-fat if you’re aiming for a lighter result.

Preparation Tips

To substitute powdered milk, you will typically reconstitute coconut milk to match the strength of powdered milk. Since powdered milk powder is dehydrated, it’s more concentrated than liquid coconut milk. Here’s a simple way to do it:

Use about half the amount of coconut milk compared to what the recipe calls for in powdered milk. For example, if your recipe needs 1 cup of powdered milk, start with 1/2 cup of canned coconut milk.
To improve the flavor and match the nutritional profile, you can dilute the canned coconut milk with water. Mix equal parts of coconut milk and water to reduce richness if necessary.
Adjust the amount based on the recipe’s need for creaminess. For very dry recipes, a little more coconut milk may be beneficial.

Flavor Adjustments

Keep in mind that coconut milk has a distinctive flavor. If your dish is sensitive to coconut, you might want to tone down the flavor by adding a splash of vanilla or a little bit of sugar. In sweet recipes, cinnamon, nutmeg, or vanilla extract can complement coconut nicely.

In savory dishes, coconut milk pairs well with curry spices, garlic, and ginger. However, if you prefer a neutral taste, you can mix coconut milk with a bit of milk or water to lessen the coconut flavor.

Measuring and Storage

When substituting coconut milk for powdered milk, measure carefully. Since liquid coconut milk is less concentrated than powdered milk, precise measurements ensure the right consistency. Store extra coconut milk in an airtight container in the refrigerator for up to 4-5 days. Shake or stir well before using again.

For long-term storage, unopened canned coconut milk can last several months in a cool, dark place. Always check the expiration date and avoid using if it has an off smell or appearance.

Common Tips

Start with small substitutions and taste as you go to avoid overpowering coconut flavor.
If making a dry mix, you can use coconut milk powder, but pure coconut milk requires reconstitution before use.
For baking, remember that coconut milk adds moisture, so you might need to slightly adjust other liquid ingredients.