Can you use dry milk instead of for a baking recipe?

You can sometimes use dry milk in place of fresh milk in baking, but it's not a 1:1 substitution. Here's why:

Dry milk is a concentrated form of milk. It's made by removing the water from fresh milk, so it's much denser and more potent. This means you'll need to adjust the amount you use and possibly the other ingredients in your recipe.

Here's how to use dry milk in baking:

* For a 1:1 substitution, you'll need to rehydrate the dry milk. Mix 1 cup of dry milk with 1 cup of warm water and let it sit for 5 minutes to allow the milk to rehydrate. Then use it in your recipe as you would regular milk.

* You can use dry milk directly in some recipes, but you'll need to reduce the amount you use. For example, if a recipe calls for 1 cup of fresh milk, you can use 1/3 cup of dry milk.

* Consider the recipe's purpose. Dry milk may work well in recipes where the milk is used for flavor or to add moisture, but it may not work as well in recipes that rely on the protein in fresh milk, like in yogurt or cheese making.

Important things to keep in mind:

* Dry milk has a slightly different flavor than fresh milk. This might affect the final taste of your baked goods.

* The texture of your baked goods might be different. Dry milk can make baked goods denser and drier.

* Dry milk has a shorter shelf life than fresh milk. Be sure to check the expiration date before using it.

Overall, using dry milk instead of fresh milk in baking is possible, but it requires some adjustments. It's best to start with a small amount and adjust as needed.