Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

by Various

Dry Milk.

I do not say that the combination I have spoken of is a correct one or not, but I do not think it should beat the use of full cream milk, for I have always noticed a distinctive delicate flavor with the new milk in comparison with the dried article, and I did not intend to treat of dried or condensed milk, but only of new milk, skimmed milk and separated milk. To make my subject more complete, I will, after all, first touch upon dried milk. This is a very useful and unvarying commodity. It is fairly quick in solution in warm water, and is convenient, especially in cases where really good dairy milk is scarce or unobtainable. Its fat and sugar are more or less varied, or practically nil, and as dried milk is minus lactic acid, the flavor being sometimes interfered with by evaporation, I cannot recommend it in preference to good new milk. Of course, with a little doctoring, you may improve some faults, but the delicate flavor of new milk is not so pronounced.