Powdered milk is a lot more versatile than you might think. A quick Google search of recipes using powdered milk will give you many results, including using it to amp up the flavor and creaminess in ice cream and milkshakes, to get that perfect golden crust when baking, and to make homemade white sauces or extra cheesy macaroni and cheese. Dairy Discovery Zone even suggests using it to thicken and add some nutrients to canned soups, hot cereals like oatmeal or grits, or even mashed potatoes.
Sara Hauman, chef and contestant on Top Chef Portland, tells Food & Wine, “Dry milk crystals can be added to enhance the creaminess of sauces, both sweet and savory.” Food52 adds that using milk powder to thicken sauces, gravies, or soups, as you would flour or cornstarch, may not have the exact same thickening results but will definitely add the flavorful richness of milk.
Hauman also says that her favorite way to use dry milk is to brown it with butter and to create a brown butter powder, which can add texture to all types of dishes from salads to ice cream. According to Bon Appétit, this is the secret to getting more flavor out of browned butter. The site explains, that it’s actually the milk particles in butter, which produce that wonderful browning flavor, however, milk particles only make up about 2% of butter. So to get more browned butter flavor, add in more dry milk particles … and voilà you now can add this toasted milk powder to a variety of recipes.
You never knew you could do this much with powdered milk, did you? We think it’s time to pull it out of the back of the pantry.