Milk, dry, reconstituted, nonfat
Common food
Photo: Wikipedia
Reconstituted nonfat dry milk is a shelf-stable, powdered dairy product made by removing water from skim milk. It has a clean, slightly sweet, and milky flavor with a fine, free-flowing powder texture that dissolves smoothly in liquids. Nutritionally, it's a lean protein source with minimal fat and natural milk sugars.
Calorie split: 40% protein · 58% carbs · 2% fat
↓ Full nutrition💚 Why it's loved
People love its incredible convenience and versatility—it's a pantry staple for bakers, campers, and food manufacturers alike. Its neutral, milky sweetness enhances everything from morning coffee to homemade bread without the fuss of fresh milk.
⚠️ Watch-outs & how to enjoy it better
The primary caution is its concentrated natural lactose content, which can cause digestive issues for those with lactose intolerance. To mitigate this, pair it with a source of fat or protein (like nuts or whole grains) to slow sugar absorption, or choose a lactose-free powdered milk variant. It's also a common dairy allergen.
Key benefits
- Excellent source of calcium and vitamin D (often fortified)
- High-quality complete protein with all essential amino acids
- Long shelf life without refrigeration when sealed
- Low in fat and calories compared to whole milk powders
- A cost-effective way to add dairy nutrition to recipes
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The process of making powdered milk dates back to the 13th century, when Mongol warriors carried it as a lightweight, non-perishable ration for their long campaigns.
Full nutrition (USDA data · scales with serving)
| Water | 91.3 g |
| Energy | 32.0 kcal |
| Protein | 3.2 g |
| Total lipid (fat) | 0.07 g |
| Carbohydrate, by difference | 4.6 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 4.6 g |
| Calcium, Ca | 114 mg |
| Iron, Fe | 0.03 mg |
| Magnesium, Mg | 11.0 mg |
| Phosphorus, P | 86.0 mg |
| Potassium, K | 159 mg |
| Sodium, Na | 51.0 mg |
| Zinc, Zn | 0.37 mg |
| Copper, Cu | 0.01 mg |
| Selenium, Se | 2.4 ug |
| Vitamin C, total ascorbic acid | 0.60 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.14 mg |
| Niacin | 0.08 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Choline, total | 15.0 mg |
| Vitamin B-12 | 0.36 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 58.0 ug |
| Retinol | 58.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.00 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 1.0 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.04 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 0.02 g |
| SFA 18:0 | 0.01 g |
| Fatty acids, total monounsaturated | 0.02 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.01 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.00 g |
| PUFA 18:2 | 0.00 g |
| PUFA 18:3 | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 2.0 mg |
Amino acid profile (per 100g)
Estimated from Potatoes, mashed, prepared from granules, without milk, whole milk and margarine — USDA does not publish this profile for Milk.
| Tryptophan | 0.02 g |
| Threonine | 0.09 g |
| Isoleucine | 0.11 g |
| Leucine | 0.17 g |
| Lysine | 0.15 g |
| Methionine | 0.04 g |
| Cystine | 0.02 g |
| Phenylalanine | 0.10 g |
| Tyrosine | 0.09 g |
| Valine | 0.13 g |
| Arginine | 0.08 g |
| Histidine | 0.05 g |
| Alanine | 0.07 g |
| Aspartic acid | 0.25 g |
| Glutamic acid | 0.39 g |
| Glycine | 0.05 g |
| Proline | 0.15 g |
| Serine | 0.10 g |
FAQ
How do I reconstitute it?
A standard ratio is about 3 tablespoons (roughly 30g) of powder per 1 cup (240ml) of water. Stir or shake well until fully dissolved.
Can I use it as a 1:1 replacement for fresh milk in recipes?
Yes, for most baking and cooking. Reconstitute it first to the desired volume, or add the dry powder with the other dry ingredients, adjusting liquid in the recipe slightly.
Why does it sometimes taste different from fresh milk?
The heating process during dehydration can create a slightly 'cooked' or caramelized flavor note, known as the Maillard reaction, which some people detect.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.32 kcal/g · 40% calories from protein · 0.0 g fiber · 4.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.32 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.