10 Greatest Dry Milk Substitutes You Should Use While Baking

Want to make a great dessert but are out of milk? Maybe you’re vegan or lactose sensitive. Look no further, my friends, for this is the greatest dry milk replacement list you’ll ever need. Is there no milk? Not a problem!

The good news is that there are a plethora of nutritious milk replacements available for baking, cooking, and drinking. This includes the following:

1. Soy milk, plain and unsweetened
2. Milk made from almonds
3. Coconut cream
4. Milk made from rice
5. ALMOND MILK

Sour cream, yogurt, and evaporated milk work just as well if you’re not lactose sensitive.

Continue reading to learn about many additional milk replacements that you may already have in your fridge or closet. Let us get started!

What Can Be Used As A Substitute For Dry Milk

Milk is a high-quality source of calcium and protein. Yet, an increasing number of individuals are experimenting with veganism in order to minimize their calorie and fat consumption.

The same might be stated for lactose intolerant people. Around 30% of Americans are lactose intolerant, according to the National Digestive Diseases Information Clearinghouse. Worldwide, the figure rises to 65%. This is why nondairy milk alternatives are more important than ever.

These are some of the greatest non-dairy alternatives you can enjoy guilt-free!

Soy Milk

Soy milk is one of the most popular nondairy replacements on the market today.

Soy milk is prepared by soaking and grinding dried soybeans with water, as the name implies. Because of its creamy smoothness, this alternative tastes quite similar to normal cow’s milk. The main difference is that soy milk has a gentler and somewhat sweeter beany flavor, which is to be anticipated. After all, it’s produced from soybeans!

Soymilk provides almost the same amount of protein as whole milk, but it has less calories, saturated fat, and carbs. It’s also high in vitamins A, B-12, and D, as well as heart-healthy polyunsaturated fat.

Soy milk may be substituted for milk in baking at a one-to-one ratio. If you don’t have ready-made soy milk on hand, you may create your own by soaking four cups of soybeans in water overnight. Blend it with a blender once it has softened. Then carefully strain it till silky.

Almond Milk

Almond milk is another nondairy milk alternative that I like. Almond milk is said to have less calories (40 cal vs. soy milk’s 80 cal per 8 fluid oz), carbohydrates, fat, and protein than soy milk. As a result, almond milk is often referred to as the ideal milk alternative for individuals following a strict low-carb diet.

Apart from being rich in heart-healthy monounsaturated fats, almond milk is also a natural source of vitamin E.

Not only does almond milk vary nutritionally from cow’s milk, but it also tastes different: thicker, nuttier, and somewhat sweeter. Almond milk, like soy milk, may be used in lieu of 2% and whole milk in a one-to-one ratio.

If you have raw almonds on hand rather than almond milk, you can simply produce your own almond milk. Using a blender, combine a cup of almonds with four glasses of water. After that, just squeeze it out and you’re done! You have almond milk on hand.

Rice Milk

While not as common as the milk alternatives listed above, rice milk is an excellent alternative for people who are allergic to milk, almonds, or soy. It’s also the least allergic non-dairy milk substitute, making it appropriate for practically everyone.

To make this milk replacement, combine milled brown rice, brown rice syrup, and water to achieve a milk-like consistency. As a result, it is more watery than creamy. Its naturally sweet and almost vanilla-like aftertaste, on the other hand, has tempted many customers to use it as a regular substitute for milk.

Rice milk has around the same number of calories as whole milk. It is crucial to remember, however, that it includes almost twice the amount of carbs, making it less suited for persons with diabetes. It is also a poor source of protein.

As a consequence, the FDA and the American Academy of Pediatrics do not suggest rice milk as a daily alternative for babies, children, or pregnant women.

Since rice milk is not as creamy as conventional milk, it may not perform well as a coffee creamer or in other applications that need creamy milk. If the recipe calls for a big quantity of milk, you may need to add a thickening agent (such as flour or cornstarch).

Coconut Milk

Coconut milk has recently dominated the milk replacement industry. While coconut milk contains somewhat more fat than other plant-based milk replacements, the medium-chain triglycerides (MCTs) contained in it are thought to provide several health advantages.

A basic one-to-one ratio works well as a baking replacement. But, bear in mind that your meal may have a small coconut flavor after baking. Fortunately, coconut complements many baked items and is well-known as a traditional recipe basis.

Oak Milk

According to Stephen Williamson, creator of the Forager Project, oak milk replicates the viscosity of conventional cow milk quite well. This is why, if you don’t have any milk on hand, it works nicely as a baking alternative. Additionally, its delicately toasted oat taste complements a wide range of sweet meals.

Oat milk is said to have twice as much dietary fiber as cow milk, which is needed for a balanced diet. As a consequence, this alternative is an excellent approach to keep your digestive system clean by flushing out any unwanted cholesterol and toxins. It is also strong in thiamine and folate, making it a great option for those with type 2 diabetes.

If you don’t have ready-made oak milk in your refrigerator, why not create your own? All you have to do is combine a cup of rolled oats with three cups of water before filtering away the unblended particles. Oak milk may be used as a one-to-one replacement for ordinary milk.

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5 Other Dry Milk Substitutes If You’re In a Pitch

If you run out of milk and need a fast, non-vegan alternative and no one in your household is lactose sensitive, here’s what I’d suggest:

Plain Yogurt

Since yogurt is cultured milk, it works well as a milk replacement.

Yogurt, like the dry milk substitutes discussed above, may be used in a one-to-one ratio. Before adding it to the batter, mix it for approximately a minute to release extra liquid. Sour cream is in the same category.

Since greek yogurt is thicker than plain yogurt, you’ll need to thin it down with water until you achieve the ideal consistency.

Evaporated Milk

Evaporated milk, also known as unsweetened condensed milk, is just ordinary milk that has had around 60% of the water removed, resulting in a thicker consistency. As a result, you’ll need to combine equal parts evaporated milk and water before using it as a milk replacement. As a result, mixing half a cup of evaporated milk with half a cup of water yields one cup of milk.

Sweetened Condensed Milk

Sweetened condensed milk may be used to replace both sugar and milk. As with evaporated milk, you’ll need to dilute sweetened condensed milk with equal parts water before adding it to your batter. However, since sweetened condensed milk is already exceedingly sweet, it is advisable to reduce or eliminate sugar totally.

Cream or Half-and-Half

Since cream is thicker than milk, most nutritionists advocate combining 60% cream and 40% water for every cup of whole milk. The same goes with heavy cream, however instead of 60-40, use a 50-50 ratio.

Use 75% to 25% water for every cup of half-and-half substituted. This procedure will significantly increase the richness of your pastries or baked products without sacrificing the overall taste and flavor.

Water and Butter

In a pinch, water and butter work just as well as the options listed above. But, bear in mind that you may notice some differences in taste and texture. Using water instead of milk produces a less fluffy and rich dessert. This is not to mean that your dessert would fail miserably in the absence of milk. the exact opposite!

Use roughly a cup of warm water and one and a half tablespoons of butter for every cup of milk called for in the recipe. The butter keeps the baked items moist and fluffy.

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Wrap Up

One of the nicest things about dry milk is that it has a lengthy shelf life, which means you won’t have to worry about drinking ruined milk. If you run out of milk in the midst of baking, I strongly advise you to try the alternatives listed above. All of them should provide the desired effects. Best wishes!