I thought using powdered milk in cooking was a total joke until my grocery bill in April hit $300 and I tried it in a potato soup recipe from a 1970s church cookbook.

The soup was actually creamy and rich, and using the powder saved me about $4 compared to fresh, so has anyone found other recipes where this swap doesn't ruin the taste?

2 comments

2 Comments

blake6916d ago

Try it in pancake batter for extra fluff.

emery_young136d ago

Actually, that's a common mix-up. Club soda works better for fluffy pancakes because the bubbles are smaller. Baking soda needs acid to activate, which pancake batter usually doesn't have enough of.