Nonfat Dry Milk - Is it on the Comeback?

Nonfat dry milk (NFDM) was first invented in 1802. It’s amazing that more than 200 years later, we are still using it in a variety of ways.
Nonfat Dry Milk - Is it on the Comeback? - News

Updated: August 1, 2018

Nonfat Dry Milk - Is it on the Comeback?

Mary Ehret/ Pennsylvania State University

According to the USDA, “Nonfat dry milk is the product obtained by the removal of only water from pasteurized skim milk.”

What are some benefits of using dry milk? Well, for starters, it is very convenient. It has a longer shelf life than liquid milk because the moisture is removed in the drying process. Another benefit is that one cup of prepared instant NFDM provides one serving from the Dairy Group of MyPlate, provides 30% of the daily calcium recommendations, 10% of the vitamin A recommendations and 8 grams of protein.

What is the best way to store NFDM? It is important to store unopened packages of NFDM in a cool, clean, dry place. Once opened, store prepared NFDM in a tightly sealed container or bag for up to five days in the refrigerator. Pay attention and mark “Best if used by” or “Best by” dates on the package.

Now that you know more about NFDM, try using it in your meals. Add to casseroles, soups, mashed potatoes to boost the calcium and protein. You can even try adding a tablespoon or two of NFDM to smoothies for a creamier results or coffee/tea as a healthier substitute for cream or creamer.

Here is a recipe on the left to make your own condensed cream soup. It saves money and has less sodium. Use the reconstituted mix wherever it calls for a can of condensed cream soup.

Nonfat Dry Milk Condensed Soup Mix

Makes 8 servings

  • 2 cups of NFDM
  • 3/4 cup cornstarch
  • 2 Tbsps dried minced onion flakes
  • 1/2 tsp ground black pepper
  • 1/4 cup low sodium chicken bouillon powder
  • 1 tsp dried basil (optional)
  • 1/4 tsp dried thyme (optional)
  1. Combine NFDM, cornstarch, onion flakes, pepper and chicken bouillon. If desired, add basil and thyme.
  2. Mix well, place in an airtight container, and store in the refrigerator or freezer.
  3. When ready to use the mix, combine 1/3 cup of the mix with 1 1/4 cups of water in saucepan. Cook and stir until thickened

Nutritional information: Calories 125, Protein 6g, Carbohydrate 22g, Fat 0g, Sodium 1660mg, Calcium 220g, Vitamin A 130RE

Garlic Spinach Dip

Makes 1 3/4 cups

  • 1 (15.5 ounce) can spinach drained, chopped
  • 1 (8 ounce) package reduced fat cream cheese
  • 2 tbsps. Nonfat Dry Milk + 1/3 cup water*
  • 1/4 tsp garlic powder
  • dash hot pepper sauce
  • pepper (optional)
  • cucumbers, carrot slices
  1. In a blender or bowl, combine spinach, cream cheese, reconstituted Non-fat Dry Milk, garlic powder, and hot pepper sauce. Blend until smooth.
  2. Transfer to a serving bowl. Serve with cucumbers & carrots.

*substitute 1/3 cup skim milk for the reconstituted Non-fat Dry Milk.

Nutritional information: Calories 90, Protein 5g, Carbohydrates 5g, Total fat 5g, Sodium 200mg, Fiber 2g, Cholesterol 15mg.

Sources: USDA Nonfat Dry Milk Recipes; USDA Collection of Nonfat Dry Milk Recipes

Authors

Expanded Food and Nutrition Education Program (EFNEP) PA Nutrition Education TRACKS (SNAP-Ed)

More by Mary Reistetter Ehret, M.S.,R.D.,L.D.N.