“Using That Powdered Milk,” Ensign, Mar. 1991, 72
You can substitute nonfat dry milk in any recipe that calls for whole milk, evaporated milk, sweetened condensed milk, sour milk, buttermilk, yogurt, or scalded milk (as in yeast breads). Not only is it less expensive than fresh or canned milk products, but in most cases it contains the same nutrients (except for fat) with less cholesterol and fewer calories—especially if it has vitamins A and D added.
Whole Milk. In recipes that call for fresh milk, substitute reconstituted nonfat dry milk in the same quantity. Or for each cup of whole milk in a recipe, use one cup (8 fluid ounces) water with 2/3 cup (3 ounces British) dry milk. If the recipe uses dry ingredients, you can mix the powdered milk with them and add the same amount of water as the recipe calls for milk. But if the recipe contains only liquid ingredients, mix nonfat dry milk and water together thoroughly before adding to the recipe.
Sweetened Condensed Milk. In a blender, combine 1/2 cup (4 fluid ounces) hot water, 1 cup (4 ounces British) sugar, and 2 tablespoons (1 ounce British) margarine. While blending, add 2 cups (8 ounces British) nonfat dry milk. Blend thoroughly, then store in the refrigerator or freezer. Use this mixture in place of sweetened condensed milk in any recipe.
Sour Milk. To one cup (8 fluid ounces) reconstituted dry milk, add 1 tablespoon vinegar or lemon juice and allow to stand for five minutes. You can also use this mixture in place of buttermilk in a recipe.
Buttermilk. Combine 4 cups (32 fluid ounces) water and 1 cup (4 ounces British) nonfat dry milk. Stir to dissolve. Stir in 1/2 cup (4 fluid ounces) buttermilk and a pinch of salt. Blend well. Allow to stand at room temperature overnight (10 to 12 hours). Stir until smooth. Chill before serving. Keep in a covered container in the refrigerator. Save 1/2 cup (4 fluid ounces) of buttermilk to use for making another quart.
Yogurt. Using spotlessly clean utensils, pour 2 cups (16 fluid ounces) warm water (100 degrees F or 38 degrees C) into a blender and turn it on low speed, slowly adding 1/2 cup (2 ounces British) nonfat dry milk. Blend well. Add 3 tablespoons purchased plain yogurt that does not contain gelatin. Blend again. Pour into jars or glasses. Place the jars neck deep in 100-degree F (38 degrees C) water. Cover the pan with a lid, and set in a warm place by a heater or in a warm cupboard. Yogurt should set in 4 hours. Chill immediately. It will keep in a refrigerator for up to four weeks.
Scalded Milk. Using nonfat dry milk in yeast-bread recipes eliminates the necessity for scalding milk. Substitute warm water for scalded milk; add nonfat dry milk to the flour mixture, using 1/3 cup (1 1/3 ounces British) powdered milk for each cup of milk called for in the recipe.—Relief Society General Board