[Sca-cooks] OT: Dry Milk

Terry Decker t.d.decker at att.net
Sun Jun 5 14:27:38 PDT 2011

The recipe is using the nonfat dry milk powder as a thickener.  It is a 
trick used in making puddings, custards, sauces and gravies.  1/2 cup to 1 
cup water or broth, 1/4 cup to 1 cup milk, apparently 1/8 cup (2 Tbsp) to 1 
cup of coconut milk for gelato.


----- Original Message ----- 
So this recipe came to me in the last King Arthur Flour email I got:


I would love to try it, but I'm having a problem finding a small package of 
nonfat dry milk. My local stores carry dry milk, but right now apparently 
only in boxes big enough to supply the French Foreign Legion. Since this 
recipe only calls for two tablespoons, I don't really need that much.

My question is what will happen if I just leave the dry milk out? Or is 
there something I could substitute for it? What does the dry milk do in a 
recipe like this?

Any shared wisdom would be appreciated.

Thank you!


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