Olga Mikhailyuk
Replacing milk powder with regular

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Powdered milk is a soluble powder obtained by drying normalized pasteurized cow's milk. It is usually diluted in warm water and consumed as a drink, while retaining all the beneficial properties of fresh pasteurized milk. Has a wide range of uses in cooking. It is part of many types of baby food.

The production of milk powder is due to the longer shelf life of this product compared to ordinary milk.

There is also instant milk powder.

Cow's milk is normalized, pasteurized and condensed. Then the condensed milk is homogenized and dried in spray or roller dryers.

In spray installations, milk is dried at a temperature of 150-180 ° C.

Spray dryers are more popular with manufacturers due to their high productivity and consistent quality of milk powder.

Initially, mainly roller dryers based on the conductive drying method were used to dry milk. Typically, the roller dryer receives whole milk concentrate from multi-cyclone evaporators with a solids content of about 40%. The finished product has a residual moisture content of about 3%. Milk powder produced on roller dryers has special organoleptic properties. On contact condensed milk with the heated surface of the drum, it caramelizes. Thus, the milk dried on the roller dryers has a peculiar caramel flavor. Roller-dried milk powder has a large amount of free fat, therefore it is an indispensable ingredient in the chocolate industry, allowing you to significantly reduce the amount of expensive cocoa butter. A significant disadvantage of this type of drying is its low productivity: depending on the size of the roller installation, up to 1000 kg / h.

After drying, the milk is sieved and cooled.

To increase the shelf life of the product, it is packed in vacuum bags or inert gases are used.

Powdered milk is produced in accordance with GOST 4495-87 "Whole milk powder" and GOST R 52791-2007 "Canned milk. Powdered milk. Technical conditions ".

Powdered milk happens whole (SCM) or fat-free (COM)... These two types of milk powder differ in the percentage of substances.

Storage period there is less dry whole milk than skim milk, since fats are prone to spoilage - rancidity. It should be stored at t from 0 to 10 ° C and relative air humidity no higher than 85% for up to 8 months from the date of production.

Instant milk powder is obtained by mixing whole milk powder and skimmed milk powder. The mixture is moistened with steam, after which it sticks together into lumps, which are then dried again.

Whole milk powder used by mainly for food of the population, and fat-free - for the manufacture of confectionery and animal nutrition.

It is widely used in the manufacture of bakery and meat products (as a binder).

Milk that has been obtained by diluting dry milk with water is called reconstituted milk. Modern industrial manufacturers often produce just such a product. It is recommended to pay attention to the labels on the packaging when buying milk.

Replacing milk powder with regular
Quote: Olga Mikhailyuk
I read about milk powder, oxidized cholesterol, free radicals, atherosclerosis, cancer, and the question arose: is it possible to replace milk powder with ordinary milk when baking bread?
What do you call ordinary milk? Do you keep a cow or do you take milk directly from those? After all, packaged milk is nothing more than reconstituted from the same powder.
Quote: Olga Mikhailyuk

I appeal to experienced and sophisticated bakers for advice:

If you can replace water (or part of it) with milk, do you need to add flour to somehow balance the ratio of dry to liquid ingredients?

If you just decide to replace some of the water with milk, then you don't need to add or subtract anything (flour).
I tried to bake it with natural milk from the market. The bread turned out better than dry bread. More rich, it seems to me. At the same time I used the recipe for "white bread" for Hitachi.
In the instructions for Hitachi, I found that when replacing dry milk with fresh milk, you should use the ratio: water is replaced by an equal amount of fresh milk + 1/8 cup of fresh milk. For example: 1 1/8 cups of water is replaced by 1 1/4 cups of fresh milk, i.e. more milk should be taken than water. It is better to use truly natural cow milk. The bread turns out to be more rich, but on dry it is not bad either.
Is it better to use milk powder in rye bread, or is it better to replace it too? Who knows, tell me.
It will not work better than whole milk. Powdered milk is not the same, the taste is not the same.
And I always bake only with fresh milk instead of dry milk. I just replace the water with milk. At first, only after purchasing a bread maker, I used milk powder, but a little later I abandoned this idea. It's like making an egg powder omelet
And if milk powder is replaced with dry cream - is that possible?

Quote: Vitaly

And if milk powder is replaced with dry cream - is that possible?

I do not advise you. Read the composition of the dry cream, it doesn't smell like milk there:

1 Glucose syrup
2 Hydrogenated vegetable oil
3 Sodium caseinate
4 Potassium phosphate
5 Е 451і
6 Emulsifiers E 471, E 472e
7 Flavor identical to natural
8 Additive preventing stagnation and clumping Е554
9 Salt
10 Annatto
11 Water

I think that after such a composition, you will not want to put them in coffee either - a rare muck.
If the recipe provides for milk powder, then I put milk powder. So far, I do not replace it with anything, although many replace it with ordinary milk, maybe I will come to this someday. In the meantime, I just urge you not to put dry cream instead of powdered milk, that's definitely more harm than good from them.
How will beer and regular milk go together? I don't know, I guess it's okay.
Elena Bo
I buy milk powder like this (I already wrote in some topic, I don't remember)
🔗 🔗 🔗
And the cream
🔗 🔗
Everything is natural. It is from such milk and cream that the very milk and cream that is in bags (normalized) is made.
And from under the cow, not everyone can buy.

What is milk?
This is milk powder dissolved in water. If you need 250 ml of milk according to the recipe, then you need to take hot water, add milk powder, stir well, add water, in order to end up with 250 ml. milk.

Choose any option:
Plain water 250 ml (conditional)
Water + milk powder = 250 ml. milk (liquid)
Whole milk 250 ml.

Why also add dry, if all problems have already been solved with milk (water).
Help determine. If, according to the prescription, 1 or 2 tablespoons of powdered milk are replaced with how much of the usual milk (homemade milk).
Quote: Dentist
I do not advise you. Read the composition of the dry cream, it doesn't smell like milk there:

just read today. And do you know where they sell it? in the department for a healthy diet for diabetes !!
Quote: lisa567

Help determine. If, according to the prescription, 1 or 2 tablespoons of powdered milk are replaced with how much of the usual milk (homemade milk).

If we assume that you can get ordinary milk by dissolving milk powder in water, then it turns out that 1-2 tbsp. l. how much is enough for these purposes and you get about 250-300 ml. reconstituted milk. This is the starting point.
Instead of 1-2 tbsp. l. of dry milk, it is advisable to take 250-300 reconstituted milk, or natural milk.

More or less like this
Quote: lisa567

1 or 2 tablespoons of milk powder to replace with what amount of usual.

1 tbsp. l. (15 ml) milk powder = 50 ml. regular, liquid

This is what my book says ...

If there is no milk powder, you can take regular milk, but then you need to reduce the amount of water.

That is, if the recipe requires 300 ml. water and 1.5 tbsp. l. dry milk, you need to take 225 ml. water and 75 ml. regular milk.
Quote: Krosh

1 tbsp. l. (15 ml) milk powder = 50 ml. regular, liquid

This is what my book says ...

Innus, THANKS for the clarification! I do not use powdered milk, I don’t know the exact proportions
But, I admit that my proportion is correct, it all depends on the desired concentration of diluted milk
Tanyusha, I added above to make it clearer, your proportions are very correct !!!
Whole milk powder

Whole milk powder is a concentrated complete milk product. It is prepared from fresh pasteurized milk.

The powder contains no more than 3.5 percent moisture, over 26 percent fat, 35–38 percent milk sugar, 26–28 percent protein. The energy value of one kilogram of whole milk powder is 4500–5000 kcal. In its restored form, it is almost as good as natural

Powdered milk very quickly absorbs moisture from the air, so it soon deteriorates: it smells like oxidized fat, solubility decreases, and taste worsens. Hermetic packaging, in which milk is produced by industry, helps to protect milk from moisture. In a sealed container in a cool dry place, it can be stored for up to a year. If you have opened a can or a box of milk powder, use it within 2-3 days or pour it into a dry glass jar and close the lid tightly Reconstituted milk from powdered milk is prepared at the rate of two to two and a half tablespoons of whole milk powder per glass of water Pour the powder with half of the required volume of warm (35-40 degrees) water, mix thoroughly to disperse all the lumps, then add the rest of the water and mix again. Bring the milk reconstituted in this way to a boil, refrigerate and use as natural. You can cook yogurt and cottage cheese from it.

V. S. Baeva
tell me, and such proportions - (1 tbsp. l. per 50 g of water) gives milk which one fat content?
Quote: echeva

tell me, and such proportions (1 tbsp. l. per 50 g of water) gives milk of what fat content?

You need to look at the recommendations on the packaging of milk powder: what is the initial fat content of milk, what is the proportion of milk and water for preparing a portion of milk and then make an arithmetic proportion (1 tablespoon per 50 g of water) - then we will get APPROXIMATE fat content of milk.
I didn't know that milk powder can be of different fat content ... I'll take a closer look .. .
can you bodyage dry cream according to the proportions of their fat content?
let's say a store sells 25% milk powder (it is diluted 1: 9 in standardized milk) and 32% cream powder (according to GOST), that is, take 7% less dry cream in a miracle of 1: 9 milk powder
How much milk is needed instead of milk powder if the recipe indicates 4 tsp of milk powder (5 ml - 1 tsp of milk powder) Who knows, please write.
As much as you need regular milk or prescription liquid. If it says 200 ml. water / liquid, so we take so much instead of milk powder. The liquid can be replaced completely with fresh milk or partially, but within the liquid according to the recipe.

In the same way, you can take diluted milk powder. First, dilute the milk powder with hot water, beat until smooth, and then measure the required amount according to the water / liquid recipe.

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