It depends on whether the recipe calls for powdered milk dissolved in water, or just the powder.
If it is dissolved in water, then yes, you can use real milk instead. However, you're going to have to add a little sugar or vanilla to get the same taste, because powdered milk is a little sweeter than regular.
If the recipe calls for the powder only, I wouldn't recommend substituting it. Think about it - with the powdered milk, something dry gets added to the recipe. With regular milk you'll probably water it down.
Yes, you can use buttermilk with baking powder.
You can substitute powdered unflavored coffee creamer for powdered milk.
Yes, you can use half and half instead of milk in this recipe.
Yes, you can use evaporated milk as a substitute for regular milk in this recipe.
You can use fresh onions, garlic powder, or shallots as alternatives to onion powder in your recipe.
Yes: you can use a greater volume of fresh milk (preferably scald it first) instead of powdered (substitution charts range from four to 9.5 times the amount of fresh milk instead of milk powder). In many recipes you can just leave out the milk. Or use dried buttermilk, or malted milk powder.
Yes, you can use whipping cream instead of milk in the recipe for a richer and creamier result.
Yes, you can use milk instead of condensed milk in the recipe, but keep in mind that the consistency and sweetness of the final dish may be different.
Yes, you can use cream instead of milk in this recipe. Cream will add a richer and creamier texture to the dish.
You can, but it will require cooking to thicken and reduce the recipe. It is easier to use powdered milk, although the authentic recipe uses carabao's(water buffalo) milk AND requires cooking to reduce and thicken the pastillas.
No, you cannot use baking powder instead of flour in a recipe. Baking powder is a leavening agent that helps baked goods rise, while flour provides structure and substance to the recipe.
yes