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?

3 comments

3 Comments

blake6913mo ago

Try it in pancake batter for extra fluff.

emery_young133mo 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.

angela_grant2mo ago

Disagree completely, my pancakes always turn out flat with club soda. You need buttermilk or yogurt to get baking soda to work right. That sour taste makes the whole thing better anyway.