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Dec 21, 2013 06:37 PM

Nonfat dry milk substitution?

My mother-in-law is trying to vegan-ize a recipe for a Christmas dinner guest. Can one substitute dry soy milk for nonfat dry milk? If not, does anyone have another suggestion.

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  1. If there is only a small amount, just leave it out. If you can find soy milk powder, use that.
    Using soy milk means adjusting other liquid in recipe.

    1. I would just sub in soy milk (or other nondairy milk) for the nonfat dry milk plus some of the liquid. I very often sub in milk for nonfat dry milk in yeasted sweet bread recipes... Even in my favorite recipes I've made a hundred times, I see very little discernible difference in texture or flavor.

      To figure out how much liquid to sub out, typically 1/3 cup NFDM powder plus 1 cup water makes a cup of "milk."

      So I make a sweet roll recipe which calls for 1/3 cup NFDM powder and 2 cups water elsewhere. To sub, I'll use 1 cup milk and 1 cup water.

      Good luck; I imagine it will turn out completely fine!!!

      1. When I used to do a lot of vegan baking, I found that rice milk powder worked better as a sub for milk powder than soy powder. It dissolves more quickly in the wet ingredients -- soy milk powders can stay a bit grainy. Better Than Milk makes a pretty good version of both soy and rice milk powders. They're pretty expensive though, especially for a one-time bake, so it might make more sense to just sub soy, rice or almond milk and reduce other liquids as nothingswrong suggests.