Conversion Chart for Powdered Milk

Powdered milk is a basic part of most people’s food storage pantries. If you are just building up your food storage or want a reference guide for what to include, this list will help.

Powdered Milk Basic Conversions

When it comes to powdered milk, yes, it’s definitely a staple and a very versatile one. I recommend trying a few different types and brands of this product before investing in large quantities. For a shelf stable emergency supply, Readywise has an option that touts a 25 year shelf life

Use this conversion chart for mixing up a batch in any recipe calling for milk as well as for drinking. In a recipe, you can add the dry milk to your dry ingredients and water to your wet ingredients. There’s no need to mix it together first.

  • 1 Cup Milk = 1 Cup Water + 3 Tablespoons Powdered Milk
  • 3/4 Cup Milk = 3/4 Cup Water + 2 1/4 Tablespoons Powdered Milk
  • 2/3 Cup Milk = 2/3 Cup Water + 2 Tablespoons Powdered Milk
  • 1/2 Cup Milk = 1/2 Cup Water + 1 1/2 Tablespoons Powdered Milk
  • 1/3 Cup Milk = 1/3 Cup Water + 1 Tablespoon Powdered Milk
  • 1/4 Cup Milk = 1/4 Cup Water + 3/4 Tablespoon Powdered Milk

Get a printable version of this chart here.

Powdered milk recipes

You would think that mixing together water and dry milk would be a no-brainer. However, if there’s one food that can really go wrong, depending a lot on the brand of milk, it’s this one. I have memories from my childhood of my mom serving Carnation Instant Milk, and it scarred me for life.

I want to spare you and your family that pain with a recipe that is better-tasting, along with 3 recipes for using powdered milk in different ways.

Delicious Basic Milk Recipe

When making 1 gallon add ½ cup sugar (or more, to taste) and up to 1 teaspoon vanilla to taste. Mix well, chill, and then serve.

How To Make your own Sweetened Condensed Milk (14 oz. can)

  • 1/2 cup hot water
  • 1 cup dry powdered milk
  • 1 cup sugar
  • 1 tablespoon butter

Blend VERY WELL in blender.

Make your own Evaporated Milk (12 oz. Can)

  • 1-1/2 cup water
  • 1/2 cup + 1 tablespoon dry milk

Blend VERY WELL in blender.

How To Make your own Buttermilk

Add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes. Buttermilk can make a good recipe even better. Here’s an article that explains how to use more buttermilk in your recipes.

Two types of powdered milk to consider are whole milk (doesn’t have the same lengthy shelf life as non-fat, but if you have babies or toddlers in the household, you may want this) and hormone free milk. This isn’t easy to find but for certain special diets, it’s something to stock up on.

By the way, another related product you may not know about is dried heavy cream. This can really come in handy for making homemade coffee creamers or adding to recipes when you don’t have fresh cream.

Do you want to learn more about powdered milk? Check out this detailed tutorial and this article gives more information about why you should store this versatile food in your food storage pantry and suggestions for how much to store.

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20 thoughts on “Conversion Chart for Powdered Milk”

  1. It probably would be a good idea to specify that the conversion is for non instant powdered milk. I use an instant powdered milk and a milk alternate that only requires 2 Tbs per 8 oz glass.

  2. If, like me, you don’t want to cut a lemon to make a little Buttermilk, my alternative is to put 1 tablespoon of vinegar in a measuring cup and fill to the 1 cup mark, then stir & stand.
    (1 cup = 8 oz or 250 ml)

    1. I’m also a Chef however if using vinegar to replace lemon juice I would say use less to start with ( about 2 teaspoons) as some vinegars are more concentrated than lemon juice. You might get away with lemon tasting acidulated milk but too much vinegar would be off putting.As a chef you will know you can always add more but it is much harder to take away. All the best. ChefRab

    1. Mary, I haven’t started a newsletter yet, but when I do, I’ll be sure to post it here on the blog in a prominent position.

    1. Douglas, for “Instant” non-fat dry milk, just scantly double the measurements above.

      For 1-cup milk: combine 1 cup water with 1/3 cup instant dry milk and so on.

      Hope that helps.

  3. My receip calls for 1/2 cup powdered milk, I have evaporated milk. How much evaporated milk should I use to equal what my receip calls for (1/2 C powdered milk)?

  4. Pingback: A Handy Powdered Milk Conversion Chart | Living Dead Prepper

  5. So, if I want 1% or 2% powdered milk, anybody want to take a guess how much powdered whole milk to add to powdered nonfat milk?

  6. Jackie Venteicher

    I have heavy cream powder. Instructions say 3/8 cup of powder to 1 cup water. How do I measure the 3/8 cup?

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