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-> Recipe Collection
-> Challah and Breads
5S5Sr7z3
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 Tue, Oct 16 2012, 12:23 pm
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I have a recipe that calls for 1 cup milk powder, in addition to 2 3/4 cup water. Can I sub the milk powder with soy or almond milk, and how much would I have to use?
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nylon
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Tue, Oct 16 2012, 6:45 pm
Go by the amount of liquid, or a little more. The official conversion is 1/4 cup powder + 1 cup water = 1 cup fresh milk (people sub this back and forth all the time), but in practice, it makes a little more than a cup. So, 2 3/4 cups pareve milk (usually I would say dilute soy milk for a dough or batter if that's your preference, but they are using more than the usual amount of powder...) Up to your taste which pareve milk to use. You may need to play with it a little, depending on the dough.
(The reason recipes do this is one, convenience; two, there's an enzyme in fresh milk that interferes with yeast. It's more practical to use powdered milk and water than to scald fresh. Not an issue with pareve milks.)
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5S5Sr7z3
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Tue, Oct 16 2012, 8:11 pm
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Thank you. I just misunderstood one point - do I completely eliminate the water that's called for in the recipe and sub the milk, or add the amount of liquid the powdered milk would make?
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nylon
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Tue, Oct 16 2012, 11:50 pm
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The pareve milk replaces both the powder and the water, no other water needed.
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