The Many Uses for Dry Milk + Printable

posted by Andrea | 03/9/2011

When I got married, my church hosted a “food shower” for me. Everyone brought in their favorite recipe and the non-perishable ingredients to make the recipes.

It was awesome!

Not only did this shower fill my recipe box with a bunch of simple, tried-and-true recipes; it also stocked my pantry for months!

Over the past 5 years, I’ve made most, if not all, of those recipes; but there is one recipe I use on a weekly basis…

It’s a “recipe” for the different uses of dry milk.

There are so many different brands of dry milk…but as far as I know, they are all relatively the same and should all work for the “recipes” below.  Better stock up the next time you’re at the store!

1. Sour Cream

Simply mix 1/3 c dry milk with 3/4 c. plain yogurt to replace sour cream. This works great for low-fat dips.

If you’re planning to bake with it, add 1 t. cornstarch to stabilize the yogurt.

2. Regular Milk

Whenever a recipe calls for regular milk, you may instead substitute 1/3 c. of dry milk in with the dry ingredients and 1 c. water in with the wet ingredients.

3. Evaporated Milk

Mix 1/3 c dry milk with 1/2 c. water. This replaces a small (5 oz) can of evaporated milk.

I never buy evaporated milk any more…I always use this “recipe”.

4. Sweetened Condensed Milk

Mix 1/3 c. dry milk with 1/2 c. cold water. Microwave until hot and steamy. Then add 1/2 c. sugar. Let stand in refrigerator for 4 hours. This replaces a 13 oz can.

{I know this seems time consuming, but it does work!}

5. White Sauce

Mix 1/3 c. dry milk, 3 t. melted butter and 3 T. flour to form a paste. Slowly add 1 c. water or milk and whisk until smooth.

You may add onions, cheese, mushrooms, or any other flavorings you like and serve over pasta.

6. Hot Chocolate Mix

Mix one 24 oz box of dry milk with 1 c. non-dairy creamer, 2 c. powdered sugar, and one 16 oz. container instant chocolate drink mix and store in a large, tightly sealed container.

Then mix about 1/2 cup with 1 c. boiling water for delicious hot chocolate. I often give this as gifts for Christmas!

Free Recipe Card

Go ahead and print this free recipe card — then hang it on the back of a kitchen cabinet. Now, the next time you’re out of sour cream, milk, evaporated milk, sweetened condensed milk, or white sauce; you can simply make your own!.

What are your favorite uses for dry milk?

Visit my virtual recipe box for more simple, delicious, family friendly, recipes!


Filed under: FoodTips and Tools

Leave a comment


  1. Giselle


    I had NO idea buttermilk can be made using powdered milk!


  2. Jo leah Payton


    In your hot chocolate mix recipe , you say to use “chocolate drink mix”. Like ovaltine? Please explain 🙂


    Andrea Reply:

    I use Nesquik, but Ovaltine would probably work too.


  3. Heather


    I use non-fat dry milk to reduce the sugar in my baking.. if the recipe call for 1 cup sugar, I use 1/2 cup sugar and 1/2 dry milk. It works great in my muffins and quick breads!


    Andrea Reply:

    seriously! I’ve never heard of this as a use for dried milk — but I’m definitely going to try it. I might just make some muffins today or tomorrow just to try it out 🙂


  4. shelby


    Sadly, dry milk is more expensive than liquid milk at my stores. I keep some on hand for hot chocolate mix (thanks for this recipe…same as grandma’s which is what I was looking for!) and also for when I run out of milk, but never as a full-time replacement. Now I am going to nose around on your site if you don’t mind! 🙂


  5. Trish


    We have tried many different kinds of Instant Milk and we like the one from the best. It is so smooth and creamy. Some of the other ones can be just awful! I also use instant milk to make homemade yogurt.


  6. diane h


    This is so useful. I can’t wait to try out some of these. I am regularly out of sour cream and am thrilled to have a substitute.


  7. Crystal


    Just printed thanks for the tips!!


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  11. Kelli Hoffman


    A cup of powdered milk and a cup of Epsoms salt in a warm bath leaves your skin feeling great.


    Andrea Reply:

    Thanks for the tip Kelli. I’ve never heard of that before…but it sounds great!


    Karen @ Abundance on a Dime Reply:

    I can’t believe I forgot to mention using it in the bath – I’ve done it for years and years. I use half dry milk powder and half baking soda – it really is a fantastic skin softener.


  12. Lindsay


    Thanks Andrea! This is awesome! I had no idea you could use milk powder to make evaporated or condensed milk! I’ll definitely try this out.


  13. Carrie


    I keep powdered milk in my locker at work to use in my tea. Perfect because it doesn’t require refrigeration and I can have lots in my tea without cooling it down.


  14. Karen @ Abundance on a Dime


    I am a big fan of dry milk powder 🙂 We always have a large bag of it in our pantry. I actually keep a jug of reconstituted DMP in our fridge all the time – we use it in all our cooking and baking since it’s significantly cheaper than fluid milk. It also saves those last minute trips to the store because you’ve run out of milk.

    I’ve used it for everything you’ve mentioned except the sour cream (never heard that one before!) The way we make hot chocolate is this: to each mug, add 3 tbsp DMP, 1 tsp cocoa powder, 2 tsp sugar (I like to add a pinch of cinnamon, too) then fill with boiling water and stir well.


    Andrea Reply:

    I never thought of keeping reconstituted milk in the fridge — do you think it would work for pudding? I may have to start doing that.

    Thanks for the tip.


    Karen @ Abundance on a Dime Reply:

    Absolutely! I make pudding with it all the time. Here’s one of our favourites (Old-Fashioned Butterscotch Pudding):
    I’ve used it to make yogurt, too – I add an extra 1/2 cup of skim milk powder per quart/litre of reconstituted milk powder so the yogurt comes out thicker. We really do use it for everything except drinking straight up 🙂


    Cathy Reply:

    Silly question, but can you substitue this for “real” milk in macaroni and cheese? If so how would you make it , just add some water along with the dmp? I make mac ‘n cheese all the time and it would be great to be able to substitute this!


    Andrea Reply:

    yup, as #2 states, “Whenever a recipe calls for regular milk, you may instead substitute 1/3 c. of dry milk in with the dry ingredients and 1 c. water in with the wet ingredients.”


    Practical Parsimony Reply:

    Yes, it works for pudding and ice cream. I do add whole milk or evaporated milk for ice cream, but reconstituted dry milk works fine for ice cream. However, you do want to reconstitute it instead of adding water and powdered milk separately. This works for rice pudding, banana pudding, and bread pudding.