The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dried Milk Solids

asegal0000's picture
asegal0000

Dried Milk Solids

I was looking through some old recipes and they list "Dried Milk Solids" as an ingredient (usually about 2 tablespoons). Is this the same as dry milk powder? If not, what can I use to substitute for the Dried Milk Solids.


 


Thanks

dghdctr's picture
dghdctr

More than likely, they are the same thing.


--Dan DiMuzio

cgmeyer2's picture
cgmeyer2

this is an older name for powdered milk - my grandma used that term.


i frequently use nonfat fat dry milk in my breads to boost the calcium & protein content of the bread. i have never had a problem using this. however, the max i have used per 4 cups any type flour is 4 tbsp.


claudia

AlmostChef's picture
AlmostChef

I also use milk solids (powered milk) because it keeps bread from molding longer. I suggest you try a recipe with milk and milk solids and see which last longer. 

Mini Oven's picture
Mini Oven

???

AlmostChef's picture
AlmostChef

I don't know for sure. I do know that during my time as a culinary student milk solids were used in almost all recipes in place of milk. 

I don't think the solids we used had preservatives, I would guess that some do but I'm not sure.

I would just watch the labels if you're concerned about preservatives.

Sorry I wasn't more help.

Mini Oven's picture
Mini Oven

was the reason the food lasted longer, the added preservatives in the milk having an effect.  

AlmostChef's picture
AlmostChef

I think that the less "wet" ingredients you use, not including water, the longer your finished product will last. We actually did the test I mention above in school and the difference was pretty impressive.