What is a good substitute for dry milk powder?

January 13, 2026 •

4 min read

According to research published by the U.S. Food and Drug Administration, powdered milk has a much longer shelf life than liquid milk. This is one of the many reasons it's a staple in many pantries, but if you're out, it's helpful to know what is a good substitute for dry milk powder.

Quick Summary

Several alternatives can replace dry milk powder, depending on the recipe and dietary needs. Options range from liquid dairy milk, to vegan powdered alternatives like soy or coconut milk powder, or even thickeners like rice flour for bulk.

Key Points

Fresh Milk is a Direct Swap: Replace every 1/4 cup of dry milk with 1 cup of fresh liquid milk and reduce other liquids by 1 cup.
Vegan Powdered Options Exist: Coconut, soy, rice, and cashew powders are suitable 1:1 replacements for maintaining a dry texture, each with unique flavors and fat contents.
Consider the Recipe's Needs: Choose a liquid substitute for moisture-dependent recipes and a powdered one for dry baking mixes or texture-critical dishes.
Adjust for Richness: Half-and-half or cream offers a richer texture, while vegan powders like coconut or cashew can also increase creaminess.
Flavor Impacts: Be mindful of how your chosen substitute's flavor profile (e.g., coconut, soy, cashew) might affect the final dish's taste.

Liquid Substitutes: Fresh Milk and Cream

Using liquid milk is often the most straightforward substitute for dry milk, especially in recipes that already call for added water. To maintain the correct liquid-to-dry ingredient ratio, you must adjust the amount of other liquids in your recipe. For every 1/4 cup of dry milk, substitute with 1 cup of fresh liquid milk. This swap works well in soups, sauces, and some baked goods where excess moisture isn't a problem. Whole, reduced-fat, and nonfat milk can all be used, with the higher fat options providing a richer, creamier result.

For yeast breads, it's often recommended to scald dairy milk first by heating it to around 180°F until small bubbles form, then allowing it to cool. This process deactivates the whey protein, which can otherwise interfere with the yeast and prevent a proper rise.

Dairy and Non-Dairy Liquid Options

Fresh Milk: A simple 1:4 replacement for dry milk to water ratio.
Half-and-Half or Cream: Provides a richer, more decadent texture, suitable for sauces and desserts where a higher fat content is desirable.
Liquid Non-Dairy Milk: Vegan alternatives like almond, soy, coconut, or oat milk can be used with the same substitution ratio as fresh milk. Note that these alternatives will impart different flavors and have varying fat contents.
Evaporated Milk: Can be used as a concentrated substitute by diluting it with water, or in a 1:1 ratio for half-and-half.

Powdered Alternatives: For Texture and Vegan Needs

If your recipe relies on the dry, powdery texture of dry milk, using a different type of powdered product is the best approach. This is especially true for items like homemade baking mixes, chocolate, or candies where adding extra liquid would alter the final consistency.

Powdered milk alternatives include:

Coconut Milk Powder: A vegan, dairy-free option that can be used in a 1-to-1 ratio. It works well in savory dishes like curries but has a higher fat content than dry milk, which can lead to denser baked goods.
Soy Milk Powder: Nutritionally similar to reduced-fat milk and can be substituted in equal amounts in most recipes, including baked goods. It is also a good source of plant-based protein.
Rice Powder (Rice Flour): A vegan, gluten-free, and allergy-friendly alternative, though it contains less protein and fat than dry milk. Its naturally sweeter flavor makes it a good fit for desserts and smoothies.
Cashew Powder: A creamy, slightly sweet vegan option that can replace milk powder in equal measure. It works well in both sweet and savory applications but may clump and require extra blending.

Comparison Table: Dry Milk Substitutes


Substitute	Type	Best For	Substitution Ratio	Pros	Cons
Fresh Milk	Liquid (Dairy)	Soups, sauces, some baked goods	1 cup fresh milk for every 1/4 cup dry milk; reduce other liquids by 1 cup	Widely available, similar flavor profile, good nutrition	Higher moisture, requires recipe adjustment, dairy-based
Coconut Milk Powder	Powdered (Vegan)	Curries, sauces, high-fat recipes	1:1 ratio	Vegan, dairy-free, rich creamy texture	Higher fat content can affect baking, coconut flavor, may contain milk proteins
Soy Milk Powder	Powdered (Vegan)	Baking, smoothies, general use	1:1 ratio	Vegan, good source of protein, nutritionally similar to reduced-fat milk	Can alter flavor profile, soy-based
Rice Powder (Flour)	Powdered (Vegan)	Sweets, desserts, thickener	1:1 ratio	Hypoallergenic, adds bulk, vegan, dairy-free	Low fat and protein, sweeter flavor, can be less creamy
Cashew Powder	Powdered (Vegan)	Smoothies, sauces, sweet/savory	1:1 ratio	Creamy texture, sweet flavor, vegan	May clump, nut-based, higher fat

Less Common Substitutes

Other ingredients can also act as substitutes, depending on the role dry milk plays in your recipe. For instance, in baking, powdered coffee creamer can add creaminess, but lacks the nutritional value of milk. A combination of rice flour and a small amount of oil can replicate the bulk and fat content lost when omitting dry milk. For richness in baking, plain yogurt or buttermilk can work, but require adjusting the leavening agent and reducing other liquids.

Conclusion

Selecting a substitute for dry milk powder depends heavily on the recipe's requirements and your dietary needs. For recipes where moisture is not an issue, fresh liquid milk is the easiest and most accessible replacement. When maintaining a dry texture is critical, or for dairy-free options, powdered alternatives like soy or coconut milk powder are ideal. Always consider the flavor, fat, and nutritional differences to ensure your dish comes out as intended. By understanding the function of dry milk in your recipe—whether for flavor, bulk, or texture—you can confidently choose the best alternative from this comprehensive guide.

Visit Healthline for more detailed information on plant-based milk powders.

Frequently Asked Questions

Yes, you can substitute fresh milk for dry milk powder. The standard conversion is to use 1 cup of fresh milk for every 1/4 cup of dry milk powder, and then reduce the amount of other liquids in the recipe by 1 cup.

Good vegan substitutes include soy milk powder, coconut milk powder, cashew powder, and rice powder. These can often be used in a 1:1 ratio, but may affect the final flavor and texture.

For a richer result, you can substitute half-and-half in a similar way to fresh milk, replacing 1/4 cup of dry milk with 1 cup of half-and-half while reducing other liquids. This is best for sauces and creamy desserts.

Powdered coffee creamer can act as a 1:1 substitute for creaminess and flavor, but it does not have the same nutritional value as dry milk. It should be used with caution, as it will likely alter the overall taste.

Rice flour can be used to provide bulk, especially in baking, at a ratio of about 1 teaspoon of flour for every 1/2 cup of powdered milk. However, it is low in fat and protein, and sweeter than dry milk.

Scalding fresh milk is important when baking with yeast, as it deactivates the whey protein that can interfere with the yeast's action. You should heat the milk until it forms small bubbles, then cool it before use.

Yes, almost all substitutes will alter the flavor to some extent. Non-dairy options like coconut or soy milk powder will impart their distinct taste, so it's important to choose one that complements your dish.