The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Why not use instant dry milk?

MarkS's picture

Why not use instant dry milk?

I've noticed that many people here refer to non-instant dry milk in recipes. What is the difference and what harm can I be doing to my bread by adding instant dry milk? I cannot find non-instant locally and am unwilling to spend the money on shipping and my bread seems to come out fine with the instant powder.

Just a little curious...



xaipete's picture

Hi Mark. I'm a little confused about your question. Is there such a thing as non-instant dry milk?


SylviaH's picture

Hi Mark, King Arthur sells it for putting in's just a little different from regular instant milk you get in the's perfectly ok to use the regular instant milk...I use it all the time!


xaipete's picture

I use the milk powder from Bob's Red Mill. --Pamela

SylviaH's picture

Powder Buttermilk is also great to use and you get that added flavor... always handy if your out of fresh.  It's usually in the flour isle...refrigerate it after opened.  I used it St. Pats Day in my blogs Irish Tea Glazed Buttermilk bundt cakes recipe....great stuff for breads and baking.





ejm's picture

I too use dried instant skim milk all the time. And I've used powdered instant buttermilk too. 

I think (but am uncertain) that the major difference between non-instant powdered milk and instant powdered milk is the amount to use per 250ml (cup) of water. I think (again, not sure) that less non-instant powdered milk is required to make a cup of milk.


P.S. It could also be sugar content. Doesn't commercial powdered milk have sugar in it?


edit: I use 1/3 cup (80ml) instant powdered milk with 1 c (250ml) water. And I have a vague recollection that one is only supposed to use 1/4 c (60ml) non-instant powdered milk for the same 1 c water.

mredwood's picture

The biggest difference in instant and non instant dry milk. Usually what you by in the grocery store is instant. It mixes easily with water to reconstitute and become liquid again. The noninstant tends to clump and you have to work out the lumps. I always put my non instant in with the dry ingredients. Mixing it with flour separates it nicely and it rehydrates easily. 



SylviaH's picture

Same with the powderd buttermilk always mix with the dry ingredients.

Paddyscake's picture

with comments from Norm, our resident pro baker :


deblacksmith's picture

The big difference between instant dry milk and baker's dry milk (say from King Arthur) is the way that they are made.  Instant dry milk is made in a low heat vacuum method and baker's dry milk uses a high heat method.  Results is that instant dry milk is somewhat like using fresh milk and using baker's dry milk is like using milk that has been scalded.  Many old recipes called for scalding the milk -- heating to 190 F.  This changes the way the milk effects yeast performance in the dough.  If you use baker's dry milk it is like using scalded milk and you will get a higher rise and a lighter bread.  You could of course scald you fresh milk or mix up you instant dry milk, scald it and get the same type of high rise results.

Fat content is another conversation.  The baker's dry milk from KA is non fat.


apprentice's picture

Hi Betty! I clicked on that url, and it didn't work. Went searching. This one is what got me there. Looks exactly the same as yours, which brought me to an error page instead. Mystery!