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dry milk powder?

superfinespot Aug 7, 2009 05:49 PM

what stores carry dry milk powder? health food or general supermarkets and any particular locations? i only found instant nonfat milk powder at my local supermarket in midtown.

  1. goodhealthgourmet Aug 7, 2009 06:19 PM

    instant nonfat milk powder *is* dry milk powder. was the problem that it was nonfat and you're looking for whole..?

    4 Replies
    1. re: goodhealthgourmet
      superfinespot Aug 7, 2009 06:33 PM

      is it? comments on this recipe said to be careful to use dry milk powder v instant milk powder. king arthur sells it: http://www.kingarthurflour.com/shop/items/bakers-special-dry-milk-16-oz

      and it doesn't say instant. i think they might be two different products?
      from the prepared pantry:
      "If you bake bread or yeasted pastries, use this high-heat treated dry milk in place of both the nonfat dry milk you buy in the stores and liquid milk. Your products will be lighter, better, with a better crumb. A 12-ounce package (about 2 1/2 cups)."

      and here's another:
      "bakers use two types of dry milk

      whole milk dry and skim milk both high heat process

      these are not instant dry milk. the high heat process kills off certain enzymes naturally found in milk. These enzymes in milk will degrade the gluten structure in bread dough. Because of this, commercial bakeries nearly always use high-heat treated dry milk in their yeasted products

      It contains the lactose, milk proteins and milk minerals in the same relative proportions as they occur in fresh milk. The product is made from fresh, pasteurized nonfat milk to which no preservative, alkali, neutralizing agent or other chemical has been added. Because of its high absorption qualities high heat NFDM is especially suited for baked goods, dry mixes, and process meat"
      source: http://www.thefreshloaf.com/node/10227/carnation-dry-milk-vs-baker039s-special-dry-milk

      and another


      1. re: superfinespot
        goodhealthgourmet Aug 7, 2009 06:52 PM

        a-ha! you didn't specify *baker's* dry milk in your original post. in that case, yes, there's a difference, and honestly, you probably won't find it in any stores, you need to order it online.

        however, i can tell you what to do to substitute for it if you don't want to order some...

        1. re: goodhealthgourmet
          superfinespot Aug 8, 2009 02:09 PM

          thanks for your help. still a bit confused though.
          i'd like to use this in a few recipes including one that's sort of like buckeye balls (pb, graham crackers, rolled together). i don't need this for any yeast breads. for example, this recipe uses dry milk powder: http://www.cooks.com/rec/view/0,171,1...

          does that help?
          i did find non-instant dry milk powder in the store and it says "for baking."

          1. re: superfinespot
            goodhealthgourmet Aug 8, 2009 05:45 PM

            you absolutely *don't* need the specialty baker's milk for things like Buckeyes, nut balls, etc. - the dry milk powder you found at the store is fine.

    2. The Professor Aug 8, 2009 02:20 PM

      If you mean dried WHOLE milk, just go to any Asian or Latin American grocery store and look for cans of "KLIM" (it is a Nestle product). It reconstitutes with water to whole milk, or can be used dry in baking.

      1 Reply
      1. re: The Professor
        theAVE Aug 9, 2009 04:35 PM

        Try the Asian markets for that. They have it in Korea town.

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