What's the big deal about Young Living

Using Dry Milk in Recipes

My family can go through 10 gallons of milk in one week. Seriously. I KNOW!

We buy 5-6 gallons at a time, but it seems like we are always needing to run to the store for more milk.

That's why we use dry milk in recipes.

When a recipe calls for milk, we simply follow the directions on the box for adding the appropriate amount of dry milk and water. Another option is to just toss the amount of powder called for in with the dry ingredients and then add the corresponding amount of water with the liquid ingredients.

Just today, my MaddieLynn made sugar cookies that called for 6 Tablespoons of buttermilk. We don't usually have buttermilk around, but we didn't worry because with dry milk and vinegar, we can make our own "buttermilk".

I certainly don't want our precious milk supply used up in baking, so I always pull out the dry milk for recipes.

This tip is linked at Works For Me Wednesday.

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  1. We do the same thing! Real milk can get really expensive, especially when you are running back to the store to replenish and come out with 50 other things.

  2. We’re fans of dry milk too…use it in so many things. It’s a budget saver for sure!

  3. That is a GREAT idea! I am going to have use this tip for sure!

  4. i just tried this trick this week:)

  5. Yeah! And even better — the reconstituted milk is often lower in fat anyway. Since you’re cooking, you can’t tell the difference anyway!

  6. Ewww really? I don’t think I could ever do that.

  7. It is crazy how much milk we go through too! This is a great tip. We use dry milk in recipes too. I wish I had known about this 8 or 10 years ago!

  8. We do this too and it works great!

  9. I’ve just recently started doing this. I also will add powdered milk to regular milk so it will last longer. The boys don’t even notice it.

    I didn’t know about the buttermilk substitute though…very handy!

  10. Our problem is just the opposite of y’all’s–we’re empty nesters, and a half-gallon of milk lasts for . . . well, until it goes bad, and we often don’t even bother to stock it. So, I keep dry milk for recipes. HOWEVER, I don’t know how much vinegar to add to get buttermilk. If one adds 1 tablespoon (going on memory here) of vinegar to 1 cup of “wet” milk (LOL), then when your daughter needed six tablespoons of buttermilk, how much dry milk, how much vinegar, and how much water did she use? Thanks for the buttermilk tip–now if you’ll tell me how to do the math!

    • Smockity Frocks says:

      @Jayni, Since 6 Tbsp is about 1/3 cup, she used a tsp of vinegar, because a teaspoon is 1/3 of a Tablespoon.

  11. I’ve been doing this the last couple of years and find that it really is such a help! I even like to have a gallon of reconstituted milk already mixed up in my fridge for easy use and also when a gallon of store bought milk is about half used up I pore some into that store bought gallon to make it go a little further and my kids and hubby never notice or care.

  12. Where do you buy your powdered milk?

    I have a hard time finding it for a reasonable price. Occasionally I can find it at Wal-Mart, but my local one isn’t stocking it very well lately.

    And I am a faithful user of powdered buttermilk! It’s a little pricey too, but it is still cheaper than buying a whole half-gallon and some of it going bad!


  13. I have been doing this for years, and can’t imagine the money it has saved us. We have pancakes, waffles and muffins at least once a week for breakfast and we used to go through so much milk! I especially love using powdered milk in bread/roll recipes, because you can just throw the powder in with the dry ingredients and then get hot water out of the tap, which saves you from having to heat the milk and soil another dish! :)

  14. Thank you for posting this! I keep forgetting to try this. 😀

  15. Thank you for the great idea. I am going to try it!

  16. I have never used dry milk. I have to try it! Thanks for the tip!

  17. I recently made a Pizza Hut copy cat crust & it was great. I love the fluffy texture & crispy bottom. I want to use the same recipe to make biscuts with buttermilk flavor. The recipe already calls for proper measurements of dry milk & water I want too know if I can just add vinager for that buttermilk flavor.
    Thanks for creating your site!