regular non-fat dry milk

Non-fat dry milk, also known as skim milk powder, is a dehydrated dairy product created by removing virtually all moisture and fat from liquid skim milk through spray-drying or roller-drying processes. The resulting powder contains milk solids—primarily lactose, milk proteins (casein and whey), and minerals—while retaining less than 1.5% milk fat by weight. The powder is white to pale cream in color with a finely granulated texture, and reconstitutes with water to approximate the composition of liquid skim milk. This shelf-stable ingredient has been in commercial production since the early 20th century and is widely used in food manufacturing and home cooking.

Non-fat dry milk serves as a convenient substitute for fresh milk in baking, where it enhances browning, moisture retention, and structure in breads, cakes, and pastries without the stability concerns of liquid milk. It is commonly used in powder form in dry mixes for pancakes, biscuits, and instant puddings, as well as rehydrated as a milk replacement in cooking and baking. In commercial food production, it functions as a functional ingredient in yogurt, cheese, ice cream, and processed foods. Home cooks employ it to boost protein and milk solids in applications where liquid milk is impractical, such as in custards, cream sauces, coffee creamer blends, and emergency milk substitutes.