Many recipes, from homemade bread to cookies and cakes, call for powdered skimmed milk. This allows the baker to reconstitute the powdered milk with a flavoured liquid, which will enhance the taste of the baked good or dish. In a pinch, liquid milk can be used in place of powdered milk when the recipe calls for the milk powder and water to reconstitute it.
Add 1 cup of skimmed milk for every 1/4 cup of powdered milk called for in the recipe. For instance, if the recipe calls for 1 cup of powdered milk, you would add 4 cups of skimmed milk to the recipe.
Remove any water that is called for in the recipe, unless the ratio calls for more than 1 cup of water for every 1/4 cup of powdered skimmed milk called for in the recipe. For instance, if the recipe calls for 2 cups of water and 1/4 cup of powdered skimmed milk, add 1 cup of liquid milk plus 1 cup of water to the recipe.
Add liquid skimmed milk to the recipe in the same place or order as the powdered milk is called for. If the powdered milk is intended to be added to the dry ingredients, add the liquid skimmed milk to the dry ingredients as well.
Avoid using liquid skimmed milk in any delayed-timer bread machine recipes that specifically call for powdered milk. The use of liquid milk may be dangerous as the milk may spoil in the bread-making process.