What is the conversion of dry milk to liquid milk?

Answer 1

IMHO, Eric's answer should be thrown in the garbage.

Seriously, non-fat dry milk makes an awesome substitute for regular or skim milk, whether you're drinking it plain or using it in recipes >>> IF <<< you add the secret ingredient... TIME.

Try leaving it in the fridge for 8 to 12 hours. You'll be amazed at the difference.

When you reconstitute dry milk, you never want to drink it right away (or use it in a recipe) because it's lacking an important component that makes milk taste great... sugars.

Just as you wouldn't put bread dough right in the oven after mixing and kneading it (you have to let the little yeasties wake up and multiply and create the gas that makes bread rise), when you reconstitute non-fat dry milk, you need to put it in the fridge and give the microbes time to wake up, multiply and produce sugars. Otherwise, it smells awful to some people and tastes like chalk water!

Far too many people make this classic mistake - they reconstitute and pour dry milk into a glass right away, and of course, the resulting chorus of gagging yucks has everyone swearing AT the cook and OFF the milk forever.

Keep in mind, it is still different than whole (fatty) milk. It lacks the "mouth feel" (term used by food manufacturers) because it's totally non-fat. You might want to step down gradually to wean yourself off whole milk by first using low-fat for a while. However, non-fat milk (that's aged just 8 to 12 hours) is sweet and drinkable. Once your taste buds adjust, you'll be giving your body a valuable calcium and protein boost with far fewer calories! If the label says "fortified with vitamins A and D" all the better.

Cup of Whole Milk = 150 calories, 8 grams FAT.

Cup of nonfat Milk = 90 calories, ZERO fat but the same 8 grams protein!

Need more reasons to switch? It's cheaper than buying milk in cartons; in its dry form it's got a super long shelf life meaning no more weekly gas-consuming runs to the grocery for milk; it won't spoil quickly if the power goes out; and it works fine in recipes, though I compensate for the lack of fat by adding a bit of butter. You can even add a couple tablespoons of the dry granules to your bread dough for an extra calcium boost without changing taste.

I've been using it for about 45 years. I can't stand the taste of regular milk, now. To me, whole milk has a sickly oily mouth feel, like drinking diluted cottage cheese curds!

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ERIC's answer

throw it into the garbage so you don't get sick so badly or you can get poisonous that easily if you go on roller coaster in Walt Disney world

Answer 2

You would need to substitute the dry milk with the water that is also called for in the recipe.

The ratio is 1:4, or 1 cup of Dry Milk for every 4 cups of water.

If your recipe calls for 1 cup of water and 1/4 cup of dry milk, you would substitute one cup liquid milk.

Most uses of dry milk are in bread machine recipes. Dry milk is suggested if you are going to be using the time delay feature on the machine so that the liquid milk doesn't spoil from being left out for several hours.

Answer 3

Excellent website:

http://www.hillbillyhousewife.com/reconstituting.htm

Answer 4

4 tsp