Using Dry Milk
Versatile Dry Milk: Where and How to Use It
1/3 cup nonfat dry milk + 1 cup water = 1 cup non-fat milk
2/3 cup nonfat dry milk + 1 pint water = 1 pint non-fat milk
1 1/3 cups nonfat dry milk + 1 quart water = 1 quart non-fat milk
5 1/3 cups nonfat dry milk + 1 gallon water = 1 gallon non-fat milk
When any recipe calls for milk, you can use reconstituted dry milk.
For baking: Add dry milk solids to the dry ingredients and water to the liquid ingredients
or reconstitute the dry milk solids and add the milk when called for in the recipe. Add more
nutritional value to baked products by mixing 1 Tablespoon of dry milk solids with other
dry ingredients.
In cooked cereals: Add 3 Tablespoons dry milk solids to each 1/2 cup of dry cereal. Then
use the same amount of water or milk called for in the regular recipe.
For cocoa, custard, pudding, and cream soup: Add 1/3 cup dry milk solids for each
cup of liquid called for in the recipe.
THE UNIVERSITY OF GEORGIA AND FT. VALLEY STATE UNIVERSITY, THE U.S. DEPARTMENT OF AGRICULTURE
AND COUNTIES OF THE STATE COOPERATING. The Cooperative Extension Service offers educational programs,
assistance and materials to all people without regard to race, color, national origin, age, sex or disability.
AN EQUAL OPPORTUNITY EMPLOYER/AFFIRMATIVE ACTION ORGANIZATION.
Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, The University of Georgia College of Agricultural and Environmental Sciences and the U.S. Department of
Agriculture cooperating.
Gale A. Buchanan, Dean and Director
Released by Gail M. Hanula, MS, RD, LD, Family Nutrition Program Specialist
November 2002
Publication Number: FDNS-NE 1003