Food - Drink
Why You Should Use Milk Powder When Baking
By TALIN VARTANIAN
There’s no doubt that milk is a staple in most homes, from plant-based alternatives to the classic 2%. Since tons of varieties of "real" milk are likely available at your local grocery store, milk powder can seem suspicious or just plain unexciting; however, using milk powder can actually take your baked goods to the next level.
Milk powder is simply milk with the liquid evaporated out, which gives it a longer shelf life while retaining all its vitamins and minerals. Unlike regular milk, powdered milk can be mixed into doughs and batters without adding excess liquid, which is especially nice in recipes that don't call for milk, but could use a boost in flavor and texture.
Pastry chef Christina Tosi calls milk powder her “secret weapon” for its ability to make any recipe “milkier, denser, [and] silkier,” and it can be added to cookies, bread, ice cream, and more. Just make sure to read the instructions or guidelines on the back of the box for the most accurate milk-to-powdered-milk ratios.