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Jul 24, 2013 10:38 PM

Uses of non-fat dry milk powder?

I've been given a whopping bag of it and haven't got a clue what to do with it. I mean, I know it's like, * mix with water! * but a tall glass of reconstituted non-fat milk doesn't really appeal. I was hoping for some more creative ideas.
I know they use it in the food industry all the time, but I'm not sure that means it's good....

One idea I had was this: I'm planning on whipping up a batch of ice cream. Would adding the nonfat milk powder actually improve texture and taste? Or would it more likely lessen quality/detract from the homemade-ice-cream-goodness?

Thanks for your tips and insights!

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  1. you can make hot chocolate mix, put it in your hot tea(dry powder form) & if you make it double strength, (use 1/2 the water hot to disolve completely, then add second 1/2 of water) it is good to use in cooking.

    1 Reply
    1. re: BootC

      Thanks BootC for the tea tip...nonfat though it may be, it is handy to be able to add some milk to tea or coffee without making it all watered down. The only thing I haven't figured out yet is how to ensure it mixes in lump-free when adding in powdered the secret that the liquid has to be piping hot?

    2. Years ago I used to mix nonfat milk powder with peanut butter and a little honey to make energy bars for cycling. These would do a great job of staving off hunger while proving long-lasting energy. Try about half milk powder and half peanut butter to start, then change the ratio to achieve the desired consistency.

      2 Replies
      1. re: Tripeler

        Hmmm! I'm going to try this.
        I was surprised to find out what a sweet taste the milk powder has on its own, so I understand now why you only need a little honey. I'm still not quite envisioning how they're going to become bars... I guess I'll figure that out when I get there. Is the idea to get a kind of roll-out-cookie-dough consistency, then roll out, cut into bars, and wrap individually, no-bake?

        1. re: Gracemama

          Yes, that's right. Essentially, you control the moisture level by the ratio of powdered milk to peanut butter, while the honey seems to bring the flavors together more than just add sweetness. Also, when refrigerated, the mixture firms up quite well. Be careful, it is very rich and filling.

      2. The Bread Bible by Rose Levy Beranbaum has a lot of sandwich bread type recipes that call for non-fat milk powder.

        1. It is used for baking quite often. I find that a lot of Japanese bread recipes call for dry milk. It may be only a tablespoon here or tablespoon there but that is what I have my box of dry milk for. It uses up over the year and the stuff lasts forever.

          It can also be used as a protein powder when making high protein bars or similar for body building or meal replacements.

          1. I make ice cream frequently and dry milk powder definitely improves texture. But it's less than you might think. For 1.5 quarts, use 1/4 cup. Also, keep your whopping bag of powder in your freezer and add a few food-safe silica gel packets to absorb oxygen. It will last a year or more.

            2 Replies
            1. re: Chefpaulo

              Thanks, Chefpaulo! I made 2 batches of ice cream(walnut and mint w/ shaved chocolate) using the ratio you suggested. Both turned out delish...and disappeared rapidly;)

              1. re: Gracemama

                On the agenda for this evening is orange Creamsicle ice cream made with mascarpone and, of course, milk powder. I'm glad yours worked out well.

                I would have never associated powdered milk with Genghis Khan. I went to Mongolia in 2000 and feel lucky to have survived raw sheep's milk cheese, fermented mare's milk and camel milk. Powdered milk would have been welcome.