Skim milk powder substitute?

[J-J]

I like to use whole milk, so when a bread recipe asks for 1/4 cup of skim
milk powder, what do I substitute if I want to leave out the skim milk
powder. Another 1/4 cup of flour?

[Julie]

that's what my sister does yes whether it's the right thing to do though I
have no idea, will leave that to the more experienced users to answer

--
Julie
Lead me not into temptation... I can find it myself!
"J-J" <46...@aol.com> wrote in message
news:tZHL5.55605$24.92...@news0.telusplanet.net...

[Ben Loo]

Decrease the whole milk slightly

[Roger Duncan]

When you substatute whole milk you are adding water, butter fat and
milk solids. The amount of butter fat varies depending on what is in
your whole milk or what your cow produces. 1/4 cup skim milk powder
makes about 1 cup milk using a little less than 1 cup water.

[J-J]

"Ben Loo" <ben...@willapabay.org> wrote in message
news:aikM5.9090$375.1...@e420r-sjo3.usenetserver.com...

> Decrease the whole milk slightly
>

Thanks all for your excellent advice - I will decrease the whole milk
slightly and add 1/4 cup of flour to compensate for the bulk of the skim....
will post if it flops :o) Jay

[Jennifer McGaffey]

In article <tZHL5.55605$24.92...@news0.telusplanet.net>, 46...@aol.com
says...

> I like to use whole milk, so when a bread recipe asks for 1/4 cup of skim
> milk powder, what do I substitute if I want to leave out the skim milk
> powder. Another 1/4 cup of flour?
>

Nooooo! The milk powder counts (oddly enough) as a liquid - the recipe
will include both the skim milk powder and enough water to reconstitute
it - effectively, the amount of milk that 1/4 cup powder makes. I can't
recall offhand how much that is - rather a lot, I think (a pint or so?).
What you need to do is eliminate both the powder and the water that
belongs to it (which may or may not be all the water/liquid in the
recipe) and replace it with milk.
There is full-fat milk powder - it's just incredibly difficult to find in
stores in the US. If you want to use this, try health-food stores or
check the Web - King Arthur <www.kingarthurflour.com> sells it, I
believe. The advantage of powder over liquid milk is that it doesn't go
bad (until reconstituted), so you can run your machine on timer - leave
the ingredients in overnight and _not_ have sour-milk bread in the
morning.
Hmmm, wonder if that's a recipe? Probably.
--
jjm
Exploring the Old World...

[Jennifer McGaffey]

In article <BqCM5.4252$sz3.4...@news1.telusplanet.net>, J...@nospam.com
says...

>
> Thanks all for your excellent advice - I will decrease the whole milk
> slightly and add 1/4 cup of flour to compensate for the bulk of the skim....
> will post if it flops :o) Jay

You may have problems. Skim milk powder isn't really powder by the time
it gets into the loaf - it's basically milk. What you need to do when
substituting powder for liquid milk is to treat the powder
_and_the_water_that_goes_with_it (to make a volume of milk) as equivalent
to the liquid milk - that is, 1/4 cup milk powder plus just under a cup
of water is equivalent to one cup of milk (using Roger Duncan's
equivalents - I've long since forgotten). Adding flour _might_ work but
it's the hard way to keep the dry and liquid ingredients in the same
proportion.
There is a difference in the butterfat but it's unlikely to make a big
change in the loaf IMHO.
There's also full-fat milk powder - hard to find in stores in the US,
though. If you're interested, try health-food stores or the Web - I
think King Arthur carries it <www.kingarthurflour.com>

[Bert Sainz]

J-J wrote:

There is powdered whole milk in the market. Made by Nestle. The brand name is
Nido. It is not common but ask your supermarket to stock it. Makes excellent
substitute for that nasty artificial cream powder.

Bert