My family can go through 10 gallons of milk in one week. Seriously. I KNOW!
We buy 5-6 gallons at a time, but it seems like we are always needing to run to the store for more milk.
That’s why we use dry milk in recipes.
When a recipe calls for milk, we simply follow the directions on the box for adding the appropriate amount of dry milk and water. Another option is to just toss the amount of powder called for in with the dry ingredients and then add the corresponding amount of water with the liquid ingredients.
Just today, my MaddieLynn made sugar cookies that called for 6 Tablespoons of buttermilk. We don’t usually have buttermilk around, but we didn’t worry because with dry milk and vinegar, we can make our own “buttermilk”.
I certainly don’t want our precious milk supply used up in baking, so I always pull out the dry milk for recipes.
This tip is linked at Works For Me Wednesday.