What Can We Use Instead of Milk Powder? Comprehensive Guide to Substitutes

December 15, 2025 •

4 min read

According to a 2024 Quora discussion, simply leaving the powder out of some recipes can be the best option. Whether you're out of stock, avoiding dairy, or want a richer flavor, finding what can we use instead of milk powder is a common kitchen challenge. The right substitute depends on your recipe's purpose, from providing tender texture in baked goods to adding creaminess in sauces.

Quick Summary

This guide details various substitutes for milk powder, including liquid dairy, plant-based options, and other dry alternatives. It explains how to adjust recipes based on the substitute's liquid and fat content to ensure successful results in baking, sauces, and beverages. The guide provides practical tips for different culinary applications.

Key Points

Liquid milk is a common substitute: Replace 1/4 cup of milk powder with 1 cup of liquid milk, and reduce other liquids in the recipe by the same amount.
Evaporated milk adds richness: Can be used undiluted for a creamy result or mixed with water to match milk's consistency in liquid recipes.
Vegan powders are an option: Soy, coconut, and nut milk powders can replace milk powder 1:1 in dry mixes, but may affect flavor and texture.
Consider omitting the powder: In recipes with minimal amounts, especially if other dairy is present, the milk powder can sometimes be left out entirely.
Powdered coffee creamer is a simple swap: For non-nutritional uses in beverages or instant mixes, creamer can serve as a convenient 1:1 substitute.

Why Find a Substitute for Milk Powder?

Milk powder serves several important functions in recipes, which is why a simple replacement isn't always straightforward. It provides concentrated milk solids without adding extra moisture, enhancing the flavor, tenderness, and color of baked goods. For savory dishes, it thickens sauces and soups, contributing a creamy texture. Reasons to seek an alternative can include dairy allergies or lactose intolerance, following a vegan diet, or simply running out of the ingredient.

Liquid Dairy Substitutes

Fresh Milk

One of the most direct replacements for milk powder is fresh, liquid milk. This works best in recipes where the extra liquid can be accounted for. The general rule is to replace every 1/4 cup (32 grams) of milk powder with 1 cup (240 mL) of fresh milk. You must then reduce the total liquid in the recipe by 1 cup. If the recipe calls for water to be added with the milk powder, you can simply replace the water with fresh milk instead. However, for time-delay bread machine recipes, fresh milk is not recommended as it may sour. For baking, some experts recommend scalding the fresh milk first to deactivate proteins that could interfere with the dough's structure, then cooling it before adding.

Evaporated Milk

Evaporated milk is milk with about 60% of its water removed, giving it a thicker consistency and a slightly caramelized flavor. It is not a direct substitute for milk powder in its dry form. You can reconstitute powdered milk to substitute for evaporated milk, but not vice-versa in dry mix recipes. For a liquid-based recipe, like sauces or casseroles, you can substitute evaporated milk undiluted for a richer result or dilute it with water to match the consistency of fresh milk.

Plant-Based (Vegan) Alternatives

Soy Milk Powder

Soy milk powder is an excellent 1:1 substitute for dairy milk powder in terms of texture and versatility. It is rich in protein, making it a good choice for baked goods where structure is needed. It mixes well with both warm and cold liquids.

Coconut Milk Powder

For a tropical flavor, coconut milk powder can replace dairy milk powder. It has a high oil content, which can result in a denser or heavier finished product, especially in baking. It is ideal for curries, desserts, and instant drink mixes.

Nut Milk Powders

Cashew and almond milk powders are other options found in natural food stores and online. They work well in many recipes but may have a distinct nutty flavor that can affect the final taste. They are excellent for beverages, smoothies, and some baked goods.

Adjusting Your Recipe for Success

When substituting, it's crucial to understand why milk powder is included. If it's for dry mixes like hot cocoa, powdered alternatives are the most direct swap. For baking, where the tenderness and crust color matter, you must balance liquid content. Some recipes, especially those with very small amounts of milk powder, may allow you to simply omit it and add a bit more butter or cream for richness.

Comparison of Milk Powder Alternatives


Substitute Type	Best For	Flavor Profile	Texture Impact	Recipe Adjustments
Fresh Milk	Baking (yeast breads, cakes), sauces	Neutral	Moist, tender crumb (adjust liquid)	Decrease liquid by 1 cup for every 1/4 cup of powder replaced
Evaporated Milk	Rich sauces, custards, drinks	Slightly sweet, caramelized	Creamy, rich, thicker than fresh milk	Dilute with water for milk-like consistency; use undiluted for richness
Soy Milk Powder	Baking, mixes, vegan recipes	Mild, nutty	Provides structure similar to dairy powder	1:1 replacement; refrigerate powder for freshness
Coconut Milk Powder	Curries, tropical desserts, thick drinks	Rich, coconut flavor	Denser, oilier texture, especially when baked	Adjust other fats in the recipe; 1:1 substitution
Powdered Coffee Creamer	Hot drinks, instant mixes, gravies	Creamy, sometimes sweet	Adds creaminess but no nutritional value	1:1 replacement for milk powder in dry mixes
Plain Water	Simple bread recipes, some cakes	Neutral, less flavor	Can result in a denser or more shallow finished product	No adjustments needed beyond omitting the powder

How to Choose the Right Substitute

Identify the function: Is the milk powder needed for moisture absorption, flavor enhancement, protein, or texture? This will guide your choice. For instance, in a dry hot cocoa mix, another powder is best. For a cake, liquid milk with a liquid reduction is appropriate.
Consider the dietary needs: For a vegan or lactose-free recipe, prioritize plant-based powders or liquids.
Account for flavor: Coconut milk powder will impart a coconut flavor, while soy might have a subtle nutty note. A neutral option like fresh milk is safest for most dishes.
Balance moisture: If using a liquid substitute, remember to remove an equivalent amount of other liquids to maintain the recipe's intended consistency.

Conclusion

Finding a substitute for milk powder is often a simple fix that allows you to salvage a recipe or adapt it for different dietary requirements. By understanding the role milk powder plays—whether it's for texture, creaminess, or flavor—you can select the most appropriate alternative. From fresh milk to a variety of plant-based powders, many viable options are available. The key is to make mindful adjustments to maintain the correct liquid balance and flavor profile, ensuring your culinary creations turn out delicious every time.

[Authoritative Outbound Link]: Learn more about the science of milk proteins in baking at the Institute of Food Technologists.

Frequently Asked Questions

Yes, powdered coffee creamer can be used as a 1:1 replacement for milk powder in dry mixes and hot drinks, adding creaminess. However, it lacks the nutritional benefits of milk powder.

For every 1/4 cup of milk powder, use 1 cup of liquid milk and reduce the amount of water or other liquid in the recipe by 1 cup to maintain the proper moisture balance.

Soy milk powder is one of the best vegan substitutes, offering similar protein content and a mild flavor profile that works well in baking and other recipes. Coconut milk powder is also a good option, though it adds a distinct flavor.

In recipes that only call for a small amount of milk powder and already contain other liquids or fats, you can often omit it without major issues. For bread, adding a little extra butter or cream might compensate for the missing tenderness.

You can use evaporated milk, coconut milk, or liquid milk. If using liquid milk, simply add it instead of the water that would have been used to reconstitute the powder, and thicken the sauce to your desired consistency.

A good substitute is mixing 1 tablespoon of vinegar or lemon juice with 1 cup of liquid milk and letting it stand for a few minutes. Alternatively, buttermilk powder can be replaced with liquid buttermilk in most recipes.

No, evaporated milk is a liquid, not a dry ingredient. While you can reconstitute milk powder to make evaporated milk, you cannot use evaporated milk in place of dry milk powder in dry mix recipes.