Milk powder is a versatile pantry workhouse that makes baking projects and sweets creamier, more flavorful, and richer.

To replace 1 teaspoon (5 grams) of baking powder, use a 1/2 cup (122 grams) sour milk and a 1/4 teaspoon (1 gram) baking soda. Decrease the other liquid in the recipe to maintain consistency and ...

Malted milk powder works well in baking because it adds an elusive je ne sais quoi — a caramelized, nutty depth of flavor that balances sugar with umami. It also enhances browning, ...

Yogurt, buttermilk, sour milk and molasses all have great acidity, and with the addition of some baking soda, can be a good substitute for the leavening power you’d want from baking powder.

½ tsp baking powder; 2 tbsp candied ginger, finely chopped; Tea Milk: 1¾ cups 3.25% milk; ... 1 tbsp 3.25% milk, if using powdered gelatin; 1¼ cups tea milk (see above) 2 tbsp cornstarch; ...