Substituting dry skim milk for whey in Indian recipes?

Question

I have read that dry skim milk powder can be used in place of whey in many Indian recipes. Has anyone tried this? Should the powder as a 1:1 substitute as is? Or should some water be added to it?

Answer 1

Dry skim milk powder can be used in place of whey powder in most recipes.  Whey is normally a liquid by-product of milk/yogurt.  Whey powder is available in health food and organic stores.  The ratio is usually 1:1 but is largely dependent on the recipe.  Using whey powder in lieu of dry skim milk powder may alter the flavor, taste, and texture of the recipe.

I think this really depends on the particular recipe, it is my understanding that whey powder has a very slight and very subtle sour taste.  But I also think this may depend on personal preference, try them both out and see which one you prefer.  Good Luck!

Answer 2

you can surely use dry skim milk power instead of whey in most kinds of food but there is a trick to it, whey tasted a little sour (and salty in some cases) and if your food is consistent of a great portion of whey, skim milk powder might ruin the taste. but if you are making a food where you only need a little bit of whey for color or texture, you can use milk powder. good luck!

whey is for sure more authentic ( and more ancient you know!!)