Powdered Milk
Dairy
Used to enhance texture and flavor without adding liquid to a recipe.
Functions
Dietary Info
Allergen Warning
About Powdered Milk
Powdered milk, also known as dried milk, is a dairy product created by evaporating milk until it becomes a fine, white powder. It retains most of the nutrients found in liquid milk, including proteins and essential vitamins. In baking, powdered milk is prized for its ability to add moisture and enhance flavor without adding extra liquid, making it ideal for baked goods like cakes, breads, and cookies. It provides a subtle, creamy flavor and contributes to a tender crumb and golden crust due to the Maillard reaction during baking.
History
Powdered milk was first developed in the 19th century as a means to preserve milk for longer periods without refrigeration. The process was perfected by Russian chemist M. Dirchoff in 1832, but it gained prominence during World War II when it was used to supply troops with essential nutrients. Its convenience and long shelf life made it a staple in households post-war. In baking, it became popular as it offered a simple way to incorporate dairy benefits without the spoilage concerns of fresh milk, thus expanding its utility in a variety of culinary applications.