Dry Milk Substitute: 6 Best Alternatives for Powdered Milk

Dry milk, commonly known as powdered milk, is a pantry staple valued for its extended shelf life and versatility in cooking and baking. Created through a dehydration process that removes moisture from fresh milk, this convenient ingredient can be stored without refrigeration and reconstituted when needed.

However, there are many situations where you might need a dry milk substitute. Perhaps you’ve run out and can’t get to the store, or maybe you’re looking for dairy-free alternatives due to lactose intolerance, milk allergies, or dietary preferences. Some people simply prefer not to keep powdered milk in their kitchen.

Whatever your reason, finding the right substitute depends on your specific needs and the recipe you’re preparing. This comprehensive guide explores six effective alternatives to dry milk, helping you understand when and how to use each option.

Understanding Dry Milk and Its Uses

Before diving into substitutes, it’s helpful to understand what makes powdered milk unique. Dry milk contains the same nutrients as fresh milk but in concentrated form, with approximately 3-4% moisture content compared to regular milk’s 87% water content.

In recipes, powdered milk serves multiple purposes:

• Adding richness and creaminess without extra liquid
• Providing protein and calcium
• Improving texture in baked goods
• Thickening soups, sauces, and gravies
• Enhancing flavor in confections and desserts

When choosing a substitute, consider whether your recipe calls for reconstituted milk or uses the powder directly. This distinction will guide your selection.

1. Fresh Liquid Milk

The most straightforward substitute for powdered milk is regular liquid milk. Since dry milk is essentially dehydrated fresh milk, using liquid milk brings you back to the original product.

This substitution works best in recipes that call for both powdered milk and water, such as bread dough, pancake batter, or cream soups. The key is adjusting the liquid content properly.

Substitution ratio: Replace each 1/4 cup of dry milk powder with 1 cup of fresh milk, and reduce the water in your recipe by 1 cup.

You can choose from whole milk, 2%, 1%, or skim milk depending on your desired fat content. Whole milk will create richer, creamier results, while skim milk produces lighter outcomes. For recipes calling for buttermilk powder, use fresh buttermilk following the same ratio.

Best for: Breads, muffins, pancakes, soups, and sauces where additional liquid won’t negatively impact texture.

Not recommended for: Recipes where the powder is used as a dry ingredient without added liquid, such as homemade hot chocolate mix or certain candy recipes.

2. Plant-Based Milk Alternatives

For those avoiding dairy, liquid plant-based milks offer excellent alternatives. Options include almond milk, soy milk, oat milk, cashew milk, and rice milk, each bringing unique flavors and nutritional profiles.

These alternatives work similarly to regular milk, requiring the same liquid adjustments in your recipes. Use 1 cup of plant-based milk for every 1/4 cup of powdered milk, reducing other liquids accordingly.

Flavor considerations:

• Almond milk: Slightly nutty, works well in both sweet and savory dishes
• Soy milk: Neutral flavor, closest to cow’s milk in protein content
• Oat milk: Naturally sweet, excellent for baking and coffee drinks
• Coconut milk: Distinct tropical flavor, best for curries and Asian-inspired recipes
• Rice milk: Mild and sweet, good for those with multiple allergies

To create a buttermilk substitute, combine 1 cup of plant-based milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until slightly curdled before using.

Best for: Nearly any recipe that includes both powdered milk and water, especially when accommodating vegan or dairy-free diets.

3. Coconut Milk Powder

Coconut milk powder offers a dairy-free powdered alternative that can directly replace dry milk in equal amounts. Made by spray-drying coconut cream, this ingredient provides a powder-for-powder substitution that’s convenient for recipes calling for dry milk as a dry ingredient.

This option contains significantly more fat than regular milk powder, making it particularly suitable for recipes where richness is desired. It adds a subtle coconut flavor that enhances curries, Thai soups, smoothies, and tropical desserts.

Substitution ratio: Use coconut milk powder in equal amounts as dry milk (1:1 ratio) unless the package specifies otherwise.

Important note: Check ingredient labels carefully. Some coconut milk powders contain sodium caseinate, a milk-derived protein, making them unsuitable for those with dairy allergies or following a strict vegan diet.

Best for: Curries, soups, sauces, smoothies, and recipes where coconut flavor complements the dish.

Considerations: The high fat content may make baked goods denser and heavier than intended.

4. Soy Milk Powder

Soy milk powder stands out as one of the most nutritionally comparable alternatives to dairy milk powder. It provides similar protein content and can be used in virtually any recipe calling for powdered milk.

This versatile substitute offers a neutral flavor that won’t compete with other ingredients, making it suitable for both sweet and savory applications. It’s particularly valuable for vegans and those with lactose intolerance who want to maintain protein levels in their recipes.

Substitution ratio: Replace dry milk powder with soy milk powder in equal amounts (1:1 ratio).

Soy milk powder works exceptionally well in baked goods, maintaining proper structure and texture. It can also be reconstituted with water to create liquid soy milk when needed.

Best for: Baking, protein shakes, smoothies, homemade granola bars, and any recipe where maintaining protein content is important.

Where to find it: While some specialty stores carry soy milk powder, online retailers often offer the widest selection and best prices.

5. Rice Milk Powder

Rice milk powder serves as an excellent option for individuals with multiple food allergies or sensitivities. Free from dairy, soy, and nuts, it’s one of the most hypoallergenic milk alternatives available.

This powder has a naturally sweet taste, making it particularly well-suited for sweet applications. However, it’s nutritionally quite different from dairy milk powder, containing primarily carbohydrates with minimal protein and fat.

Substitution ratio: Use rice milk powder in equal amounts as dry milk powder (1:1 ratio).

The sweetness of rice milk powder makes it ideal for desserts, sweet baked goods, breakfast smoothies, and even as a dairy-free coffee creamer. However, this same sweetness may not work well in savory dishes.

Best for: Sweet recipes, desserts, baked goods, smoothies, and coffee drinks.

Not ideal for: Savory dishes where the natural sweetness might create an unwanted flavor profile.

Nutritional note: If you’re relying on milk powder for protein or calcium, rice milk powder won’t provide these nutrients in significant amounts.

6. Cashew Milk Powder

Cashew milk powder offers a creamy, slightly sweet alternative that closely mimics the texture and flavor profile of traditional milk powder. Among nut-based options, cashew powder stands out for its mild taste and smooth consistency.

This substitute works well across a broad range of recipes, from savory soups to sweet baked goods. The natural creaminess of cashews creates a rich mouthfeel similar to whole milk powder.

Substitution ratio: Replace dry milk powder with cashew milk powder in equal amounts (1:1 ratio), unless package directions indicate otherwise.

One consideration with cashew milk powder is that some brands tend to clump when added to hot liquids. For smoother results in soups or sauces, blend the powder with a small amount of the recipe’s liquid before adding it to the pot.

Best for: Soups, sauces, baked goods, smoothies, coffee drinks, and granola bars.

Allergen warning: This option is unsuitable for anyone with tree nut allergies.

Choosing the Right Substitute for Your Needs

Selecting the best dry milk substitute depends on several factors:

Consider the recipe type:

• For recipes with added water: Fresh milk or plant-based liquid milks work best
• For dry mixes: Coconut, soy, rice, or cashew milk powders are ideal
• For baking: Soy or cashew milk powder maintains structure better than coconut or rice powder
• For cooking: Coconut milk powder excels in savory dishes

Consider dietary restrictions:

• Lactose intolerance or dairy allergy: All plant-based options work, but check coconut milk powder labels
• Vegan diet: Ensure coconut milk powder doesn’t contain caseinate; all other plant-based options are suitable
• Soy allergy: Choose coconut, rice, or cashew powder, or use nut-free liquid alternatives
• Nut allergies: Opt for soy, rice, or coconut powder, avoiding cashew and almond options
• Multiple allergies: Rice milk powder is the most hypoallergenic choice

Consider nutritional needs:

• For protein: Soy milk powder most closely matches dairy milk powder
• For low fat: Rice milk powder contains minimal fat
• For healthy fats: Coconut and cashew powders provide beneficial fats
• For calcium: Most plant-based powders contain less calcium unless fortified

Tips for Successful Substitution

When substituting for dry milk, keep these practical tips in mind:

Adjust gradually: When trying a substitute for the first time, start with half the recipe to test results before committing to a full batch.

Mix thoroughly: Some powdered substitutes, especially coconut and cashew, may clump. Sift them before adding to dry ingredients, or blend with liquid ingredients first.

Consider flavor impact: Plant-based substitutes bring their own flavors. Coconut works in tropical or Asian dishes, while neutral options like soy suit recipes where you don’t want flavor interference.

Watch texture in baking: Higher-fat substitutes like coconut milk powder may create denser baked goods. Lower-fat options like rice powder may produce lighter results.

Storage matters: Like dry milk, powdered substitutes should be stored in airtight containers in cool, dry places. Once opened, most last 3-6 months.

Reconstitution ratios vary: When mixing powdered substitutes with water to create liquid milk, follow package directions, as ratios differ between products.

Frequently Asked Questions

Can I use heavy cream instead of powdered milk?
Heavy cream can work in some recipes but will add significantly more fat and richness. It’s best diluted with water and used in savory dishes rather than baking, where it may throw off the recipe’s balance.

Is evaporated milk a good substitute?
Evaporated milk can substitute for reconstituted powdered milk in recipes with liquid components. Use it in equal amounts to the liquid milk you would create from powder. However, it won’t work in recipes calling for dry milk as a powder.

Can I make my own milk powder substitute?
You can create a quick substitute by blending raw cashews into a fine powder, though this differs nutritionally from commercial milk powder. For best results, use a high-powered blender and sift the powder to remove larger pieces.

Do these substitutes work in bread machines?
Yes, most substitutes work in bread machines. Liquid milk (dairy or plant-based) is often the easiest option, as it simply replaces the water and powdered milk together. Powdered substitutes like soy milk powder work identically to dairy milk powder in bread recipes.

The Bottom Line

Finding a suitable dry milk substitute is easier than you might think, with numerous options available to meet different dietary needs, recipe requirements, and taste preferences.

For recipes that include water, fresh milk or liquid plant-based alternatives offer the simplest solution. When you need a powder-for-powder replacement, soy milk powder provides the closest nutritional match to dairy, while coconut, cashew, and rice powders each bring unique benefits.

The best substitute ultimately depends on your specific situation. Consider your recipe type, any dietary restrictions, nutritional goals, and flavor preferences when making your choice. Don’t be afraid to experiment—many cooks find that certain substitutes work even better than the original in their favorite recipes.

With these six alternatives at your disposal, you’ll never need to put a recipe on hold due to missing powdered milk. Keep your preferred substitute on hand, and you’ll be prepared for any culinary project that comes your way.

Sources:

• National Institutes of Health – Milk Powder Production and Properties
• U.S. Food and Drug Administration – Food Standards
• USDA FoodData Central – Nutritional Database
• PubMed Central – Dairy Science Research
• USDA Agricultural Research Service