Nonfat dry milk
Nonfat dry milk is pasteurized skim milk dried to a pale powder. It supplies milk solids in the linked salami recipe, which names it as a binder but does not establish a measured effect.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
All dairy41
Milk, by animal21
Rennets7
Cream and butter5
Milk powders3
Dairy additives2
Eggs2
Cultured dairy products1
Milk, by animal21Rennets7Cream and butter5Milk powders3Dairy additives2Eggs2Cultured dairy products1Milk powders
Dry milk
Dry milk is a family of dairy ingredients made by removing most water from milk or cream. The name includes distinct whole, partly skimmed and nonfat powders; fat level, heat treatment and particle form determine handling and use.
Nonfat dry milk powder
Nonfat dry milk powder is dried skim milk that adds protein, lactose and minerals without much fat. It supplies milk solids for cultured dairy, baking and frozen desserts.