Powdered Milk
Milk dried to a powder, most often nonfat, sometimes whole. It reconstitutes with water and keeps for months in the pantry, the shelf-stable form of milk.
| Category | Milk & Cream |
|---|---|
| Maker / Origin | United States |
| Storage | Keep in an airtight container in a cool, dry place. Moisture cakes and stales it. |
| Shelf life | About 6 to 12 months in a cool, dry pantry for nonfat; whole-milk powder keeps about 6 months. Reconstituted, use within about 5 days refrigerated. |
| Best uses | Baking, hot cocoa and drink mixes, camping, emergency stores, and yogurt making. |
| Substitutes | Fresh milk in baking at standard reconstitution; evaporated milk diluted for cooking. |
| Pairings | Bread doughs, hot cocoa mixes, coffee, and camping meals. |
| Last checked | October 18, 2026 |
About it
Powdered milk comes in instant (agglomerated to dissolve) and regular forms; nonfat dry milk is the baking standard, while whole-milk powder is richer and more perishable. Bakers add it to bread doughs for a softer crumb and better browning.
Storing it
Reconstitute with cold water and chill before drinking; the flavor improves after a few hours in the fridge. Keep the powder dry between uses.
Using it
Whisk powdered milk into bread and roll doughs dry, or reconstitute it for drinking and cooking. It also thickens homemade yogurt.
Swaps & pairings
Fresh milk swaps back in one for one by volume once the powder is mixed. In dry baking mixes, powdered milk is the ingredient itself.
More from this maker: United States