Recipes Using Dry Milk

Dry Milk Recipes


dry milk recipe

Cream Soup Mix Recipe

Ingredients:

  • 2 cups nonfat dry milk
  • 3/4 cup cornstarch
  • 2 tablespoons dried minced onion flakes
  • 1/2 teaspoon ground black pepper
  • 1/4 cup low sodium chicken bouillon powder
  • 1 teaspoon dried basil (optional)
  • 1/4 teaspoon dried thyme (optional)

Directions:

  1. Combine nonfat dry milk, cornstarch, onion flakes, pepper, and chicken bouillon. If desired, add basil and thyme. Mix well and place in an airtight container. Store in a cool, dry place away from strong odors.
  2. When using the mix, combine 1/3 cup of mix with 1 1/4 cups of water in a saucepan. Cook and stir until thickened.
  3. Use instead of canned, condensed cream soup. When substituting dry soup mix for 1 can of condensed cream soup (undiluted), stir 1 1/4 cups of water into 1 cup of soup mix.

For variations, melt cheese into the soup, or add cooked broccoli, cauliflower, potatoes, other vegetables, or chicken.

Yield: 12 1-cup servings

Nutrition Facts per serving: 100 calories, 0g fat, 5mg cholesterol, 710mg sodium, 17g carbohydrate, 8g total sugars, 0g added sugars, 5g protein, 180mg calcium, 272mg potassium

Adapted from recipe provided by http://www.allrecipes.com.

Back to top


dry milk recipe

Baking Mix Recipe

Ingredients:

  • 4 cups all-purpose flour
  • 4 cups whole wheat flour
  • 1 1/3 cups nonfat dry milk
  • 1/4 cup baking powder
  • 1 teaspoon salt

Directions:

  1. Mix all ingredients together
  2. Keep in airtight container, away from heat and light
  3. Stir mix before using

Baking Mix used in the Biscuits Recipe, Basic Muffin Recipe, and Pumpkin Muffins Recipe.

Back to top


dry milk recipe

Biscuits Recipe

Ingredients:

  • 2 cups baking mix
  • 1/4 cup shortening
  • 3/4 cup nonfat milk (fresh or reconstituted dry milk)

Directions:

  1. Preheat oven to 450 degrees.
  2. Cut shortening into baking mix until mixture resembles coarse crumbs, using a pastry cutter or two knives used scissor fashion.
  3. Add milk and mix just until mixture forms a soft dough. Turn dough onto a surface sprinkled with additional baking mix and knead three to six times, just until well mixed.
  4. Pat dough 1/2 inch think. Cut out biscuits with a 2 inch biscuit cutter. Bake on an ungreased baking pan for 12 to 15 minutes, until golden.

Yield: 12 biscuits

Nutrition Facts per biscuit: 80 calories, 4g total fat, 1g saturated fat, 0 trans fat, 0mg cholesterol, 90mg sodium, 8g carbohydrate, 1g dietary fiber, 1g total sugars, 0g added sugars, 2g protein, 43mg calcium, 37mg potassium

Back to top


dry milk recipe

Basic Muffin Recipe

Ingredients:

  • 2 cups baking mix
  • 5 tablespoons granulated sugar
  • 1 egg
  • 1 cup nonfat milk (fresh or reconstituted)
  • 4 tablespoons melted butter or margarine

Directions:

  1. Preheat oven to 400 degrees.
  2. Sift baking mix into a large bowl. In another bowl, beat together the egg, milk and melted butter.
  3. Pour the egg mixture into the flour mixture. Stir quickly and just enough to moisten the dry ingredients. Be careful not to overtax, the better will be lumpy.
  4. Fill greased muffin tins. Bake for 22 minutes or until the muffins are golden brown.

Yield: 10 muffins

Nutrition Facts per muffin: 160 calories, 5g total fat, 1g saturated fat, 1g trans fat, 20mg cholesterol, 260mg sodium, 25g carbohydrate, 1g dietary fiber, 9g total sugars, 6g added sugars, 5g protein, 91mg calcium, 1mg iron, 95mg potassium

Note: Use this recipe as a base to add your own favorite ingredients such as nuts, raisins, other dried fruit, chocolate chips, coconut, 1 teaspoon cinnamon with 1/2 teaspoon vanilla.

Back to top


dry milk recipe

Pumpkin Muffins Recipe

Ingredients:

  • 2 cups baking mix
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup softened butter or margarine
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 cup canned pumpkin
  • 1/2 cup evaporated skim milk
  • 1/4 cup corn oil

Directions:

  1. Preheat oven to 375 degrees.
  2. Sift baking mix and spices together into a medium bowl. In a larger bowl, beat together the butter and sugar until creamy.
  3. Add the egg, pumpkin, evaporated milk, and corn oil. Beat on high speed until the mixture is light and fluffy.
  4. Add the flour mixture and stir until the dry ingredients are moistened. Pour into greased muffin tins.
  5. Bake for 25 to 30 minutes or until tester comes out clean.

Yield: 12 muffins

Nutrition Facts per muffin: 200 calories, 9g total fat, 1.5g saturated fat, 1g trans fat, 15mg cholesterol, 220mg sodium, 26g carbohydrate, 1g dietary fiber, 12g total sugars, 8g added sugars, 4g protein, 87mg calcium, 1mg iron, 116mg potassium

Back to top


dry milk recipe

Evaporated Skim Milk Recipe

Ingredients:

  • 1 cup water
  • 2/3 cup nonfat dry milk

Directions:

  1. Stir water into nonfat dry milk.

Serving Size: 1 cup

Nutrition Facts per serving: 200 calories, 20g protein, 30g carbohydrate, 0g total fat, 10mg cholesterol, 6% daily value of vitamin C, 70% daily value of calcium, 310mg sodium, 0g dietary fiber

Back to top


dry milk recipe

Chicken & Black Pepper Dumplings Recipe

Ingredients:

  • 2/3 cup nonfat dry milk (mixed with 1/2 cups water)
  • 3/4 cup no salt added canned green peas
  • 3/4 cups no salt added canned carrots
  • 1 cup (about 5 ounces) cut-up cooked chicken
  • 1 can (10.75 oz) low sodium condensed chicken mushroom soup
  • 1 cup baking mix
  • 2 tablespoons nonfat dry milk (mixed with 1/3 cup water)
  • Additional black pepper to taste
  • Optional: parsley

Directions:

  1. Heat reconstituted nonfat dry milk, peas, carrots, chicken, and soup to boiling in a 3-quart saucepan.
  2. In a small bowl, combine baking mix, the additional reconstituted nonfat dry milk, and pepper until soft dough forms. Drop dough by 8 spoonfuls into chicken mixture.
  3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are done. Sprinkle with parsley, if desired.

Serving Size: 1/4 of recipe

Nutrition Facts per serving: 260 calories, 2g total fat, 0.5g saturated fat, 0g trans fat, 35mg cholesterol, 500mg sodium, 38m carbohydrate, 4g dietary fiber, 12g total sugars, 0g added sugars, 22g protein, 6% daily value of vitamin D, 293mg calcium, 2mg iron, 422mg potassium

Back to top


dry milk recipe

Meatballs Recipe

Ingredients:

  • 1/3 cup water
  • 2/3 cup nonfat dry milk
  • 2 slices whole grain bread, torn in small pieces
  • 2 tablespoons dried minced onion
  • 1 egg
  • 1/4 teaspoon salt
  • 1 pound lean ground beef

Directions:

  1. Preheat oven to 350 degrees. Greased a rimmed baking sheet or shallow pan with non-stick cooking spray.
  2. In a large bowl, combine water and nonfat dry milk. Add bread, onion, egg, and salt. Stir to combine.
  3. Add ground beef and blend until well mixed.
  4. Shape meat mixture into 1-inch balls. Place on a rack in a baking pan.
  5. Bake meatballs for 30 minutes or until meat thermometer registers internal temperature of 160 degrees F.

Serving Size: 5 meatballs
Servings per Container: 4

Nutrition Facts per serving: 300 calories, 13g total fat, 5g saturated fat, 0.5g trans fat, 120mg cholesterol, 360mg sodium, 15g carbohydrate, 0g dietary fiber, 10g total sugars, 0g added sugars, 32g protein, 225mg calcium, 3mg iron, 679mg potassium

Adapted from a recipe provided by Washington State Dairy Council.

Back to top


dry milk recipe

Creamy Banana Walnut Oatmeal Recipe

Ingredients:

  • 1/3 cup nonfat dry milk
  • 1 cup water
  • 1/2 cup quick cooking oats
  • 1/2 rip banana, mashed
  • 1/2 tablespoon chopped walnuts

Directions:

  1. Boil water. Stir in oats and nonfat dry milk.
  2. Cook and stir, without boiling, about one minute.
  3. Stir in mashed banana until creamy.
  4. Top with walnuts and serve.

Nutrition Facts: 330 calories, 5g total fat, 1g saturated fat, 0mg cholesterol, 140mg sodium, 59g carbohydrate, 6g dietary fiber, 16g protein, 2% daily value of vitamin A, 35% daily value of calcium, 20% daily value of vitamin C, 15% daily value of iron

Recipe provided by American Dairy Association.

Back to top


dry milk recipe

Yogurt-Fruit Smoothie Recipe

Ingredients:

  • 1/4 cup strawberry yogurt
  • 1/3 cup nonfat dry milk
  • 1/2 banana
  • 1/4 cup orange juice
  • Optional: 1/2 cup strawberries

Directions:

  1. Put ingredients into a blender or food processor and blend until smooth.

Nutrition Facts: 150 calories, 0g total fat, 0g saturated fat, 2mg cholesterol, 300mg calcium, 100mg sodium, 28mg carbohydrate, 2g dietary fiber, 8g protein, 55mg vitamin C, 0g iron

Recipe provided by Washington State Dairy Council.

Back to top


dry milk recipe

Hot Chocolate Mix Recipe

Ingredients:

  • 2 1/2 cups nonfat dry milk
  • 1 cup powdered sugar
  • 1/2 cup baking cocoa

Directions:

  1. Combine all ingredients. Mix well.
  2. Store in an airtight container, away from heat and light. This mix can be stored at room temperature for 1 year.
  3. To make 1 serving of hot chocolate mix 1/4 cup hot chocolate mix with 6-8 ounces of hot water.

Servings per Container: 16
Serving Size: 1/4 cup

Nutrition Facts per serving: 90 calories, 0g total fat, 5mg cholesterol, 60mg sodium, 18g carbohydrate, 1g dietary fiber, 16g total sugars, 9g added sugars, 5g protein, 167mg calcium, 0mg iron, 242mg potassium

Recipe provided by Cornell Cooperative Extension Family Living Program.

Back to top


dry milk recipe

Café Mocha Recipe

Ingredients:

  • 1/3 cup nonfat dry milk (mixed with 1 cup water)
  • 1 cup brewed coffee
  • 4 tablespoons hot chocolate mix

Directions:

  1. Heat reconstituted nonfat dry milk in saucepan until warm. Do not boil.
  2. Add coffee and hot chocolate mix. Stir well and heat to desired temperature.
  3. Divide coffee mixture between two mugs. Top with nonfat whipped topping and cinnamon, if desired.
  4. Café mocha may be served cold and is excellent with a scoop of vanilla ice cream for a summer treat.

Servings per Container: 16
Serving Size: 1/4 cup

Nutrition Facts per serving: 90 calories, 0g total fat, 5mg cholesterol, 60mg sodium, 18g carbohydrate, 1g dietary fiber, 16g total sugars, 9g added sugars, 5g protein, 167mg calcium, 0mg iron, 242mg potassium

Recipe provided by http://www.whymilk.com.

Back to top


dry milk recipe

Peanut Butter Cup Milk Recipe

Ingredients:

  • 1 tablespoon creamy peanut butter
  • 2 tablespoons chocolate syrup
  • 1/3 cup nonfat dry milk (mixed with 1 cup water)

Directions:

  1. In a small bowl, whisk together peanut butter and chocolate syrup until smooth. Whisk in reconstituted nonfat dry milk.
  2. Pour into a glass and serve.

Servings per Container: 1
Serving Size: 1 cup

Nutrition Facts per serving: 300 calories, 9g total fat, 2g saturated fat, 0g trans fat, 10mg cholesterol, 210mg sodium, 43g carbohydrate, 1g dietary fiber, 35g total sugars, 1g added sugars, 14g protein, 357mg calcium, 1mg iron, 641mg potassium

Recipe provided by http://www.whymilk.com.

Back to top


dry milk recipe

Sweet Potato Pudding Recipe

Ingredients:

  • 2/3 cup nonfat dry milk
  • 2 cups water
  • 1 (15 oz) can sweet potatoes, drained and mashed
  • 1 package instant vanilla sugar-free pudding mix
  • Optional: ground cinnamon

Directions:

  1. Reconstitute nonfat dry milk by mixing with water in a medium mixing bowl. Thoroughly mash sweet potatoes with a fork and add to milk. Stir well or whisk.
  2. Pour package of instant pudding into milk mixture and stir or whisk for 2 minutes.
  3. Chill and serve. Optional: sprinkle top with cinnamon before serving.

Yield: 8 1/2-cup servings

Nutrition Facts per serving: 110 calories, 0g total fat, 0mg cholesterol, 230mg sodium, 22g carbohydrate, 2g dietary fiber, 8g total sugars, 0g added sugars, 4g protein, 6& daily value of vitamin D, 139mg calcium, 1mg iron, 280mg potassium

Back to top


dry milk recipe

Peanut Butter Balls Recipe

Ingredients:

  • 2 1/2 cups crushed crunchy cereal (Save half for coating)
  • 1 cup honey
  • 1 cup raisins
  • 1 cup chunky peanut butter
  • 1/4 cup nonfat dried milk

Directions:

  1. Mix 1 cup crushed crunchy cereal with the honey, raisins, peanut butter, and dried milk.
  2. Roll the mixture into 1-inch balls.
  3. Roll the balls in the remaining crushed cereal to coat.
  4. Refrigerate for at least one hour.

Servings per Container: 36
Serving Size: 2 cookies

Nutrition Facts per serving: 110 calories, 3.5g total fat, 0.5g saturated fat, 0g trans fat, 0mg cholesterol, 80mg sodium, 17g carbohydrate, 1g dietary fiber, 12g total sugars, 7g added sugars, 3g protein, 14mg calcium, 2mg iron, 112mg potassium

Back to top


Dry milk recipes collected and arranged by Jackie Walters, Kentucky Extension Specialist, Nutrition Education Program. Edited for web by Lauren Fernandez, Oldham County Extension Program Assistant.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s