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5 Milk Powder Substitute 

Milk Powder

Do you know that not everyone can or wants to consume milk powder? Oh yes! This is because people’s eating habits differ and their choices vary, which is why some people may not like powdered milk. This variation in preferences and habits can influence how individuals perceive and consume milk powder.

Some people are lactose intolerant, meaning they have difficulty digesting lactose, the sugar found in milk. Others follow vegan diets and avoid all animal products, including milk. For these individuals, milk powder substitutes such as soy, almond, coconut and oat milk powders offer a viable alternative that meets their dietary restrictions.

Before we look at milk powder substitutes in detail, let’s briefly discuss the overview of milk powder and its uses.

Brief Overview and Uses of Milk Powder

Milk powder, also known as powdered milk or dried milk, is a dairy product made by pasteurizing and then evaporating milk to dryness. It has a long shelf life and is a convenient alternative to fresh milk, especially in situations where refrigeration is not available or practical.

Milk powder is used in a variety of applications, including baking (baked meals, confections, etc.), cooking (such as meat, frozen desserts, prepared foods, sauces & soups, salad dressings and prepared mixes) and as a nutritional supplement (like yogurt, dairy/recombined milk, nutritional beverages, etc.).

Milk Powder Substitute, Types, Ingredients and Preparations

Milk powder substitutes are often chosen for their convenience. They can be stored for long periods without spoiling, making them ideal for emergency food supplies or situations where fresh milk is not readily available.

Substitutes might come in various forms, such as soya, rice, almond, coconut, oat milk powder and many more, offering a range of flavors and nutritional profiles to suit different preferences and needs.

If you’re among those consumers seeking alternatives to traditional milk powder, join us as we discuss extensively on the various types of milk powder substitutes:

1. Soya milk Powder

Soya milk powder is highly nutritional and rich in protein (plant protein), making it a popular choice for those looking to increase their protein intake. It is also a good source of calcium and vitamin D. It is very healthy for everybody of any age, especially babies.


  • Four cups of soya bean seeds
  • One cup of smoked prawns or crayfish

Optional Ingredients:

  • One cup of fried groundnut
  • One cup of roasted plantain
  • One cup of cashew nuts

Preparing Your Ingredients:

  • Select the soya bean seeds to remove stones, pods, sand and spoiled soya beans using a big tray.
  • You can purchase already-fried groundnut or fry it yourself
  • You can purchase already-roasted, unripe plantain or make it yourself by peeling the back, cutting it into flat chips and drying it in the sun.
  • If you want to use cashew nuts, ensure you fry it properly the same way you fry your groundnuts.
  • Sieve your crayfish or prawn to remove sand and dirts.

Preparation of Soya Milk Powder:

  • Using a dry pan, fry the soya beans on a low heat till it starts turning slightly brown in color and the seed coat begins to peel off easily, like that of groundnut when it has fried very well.
  • Put it down from the heat, pour it carefully on a dry neat tray and then allow it to cool down.
  • Once it’s cool, take it to the grinding mill. Inform the person in charge to loosen the engine so that you can separate the seed coat/chaff from the soya bean.
  • Pour it on a tray and blow away the chaff and seed coat.
  • After removing all the chaff, return the soya beans to the grinding mill for proper grinding to powder form.
  • Once it’s smooth to your liking, add all the other ingredients (prepared crayfish, cashew nuts, groundnut or plantains) of your choice and grind for the last time.
  • Spread the soya bean powder on a tray to cool and then pour it into a clean, dry, airtight bottle or container.
  • Your soya milk powder is ready to be taken as a milk powder substitute.

2. Coconut Milk Powder

Coconut milk powder is processed from raw, unsweetened coconut cream. It is not a diary product and it’s a substitute for milk powder that has a sweet taste. Coconut milk powder is often used in curries, desserts and beverages. It is a convenient alternative to canned coconut milk.


  • Whole coconuts (as many as you want)

Optional Ingredients:

  • Maltodextrin
  • Milk Protein (Sodium Caseinate)
  • Stabilizer (Trisodium Phosphate)

Preparation of Coconut Milk Powder

  • Harvest mature coconuts and remove the outer shell just to obtain the coconut fruit.
  • Open the coconut and collect the water inside (the water can be used for other purposes or discarded).
  • Using a coconut grater or knife, remove the white coconut meat from the shell.
  • Grate or grind the coconut meat into fine pieces. This can be done manually or using a machine.
  • Mix the grated or grinded coconut meat with water and squeeze through a cheesecloth or fine sieve to extract coconut milk. This milk is rich and creamy.
  • Mix the milk protein and stabilizer into the coconut milk thoroughly, ensuring they are evenly distributed. (This is optional.)
  • Strain the extracted coconut milk to remove any remaining solid particles.
  • Homogenized the coconut milk to  ensure a consistent texture. (This is optional.)
  • Pasteurize coconut milk to extend its shelf life and ensure safety. (This is also optional.)
  • Then spray-dry the coconut milk to remove the moisture content and create a fine powder. (This involves spraying the liquid coconut milk into a hot chamber or in a pot placed on fire, where the water evaporates, leaving behind the dried powder.)
  • Finally, package the coconut milk powder in airtight containers to prevent moisture absorption and contamination and maximize its shelf life, ensuring it remains usable for up to two years.

You can add a very small amount of maltodextrin and starch to prevent the dried coconut milk powder from clumping and to stabilize the powder.

3. Almond Milk Powder

Almond milk powder is a dairy-free alternative to traditional milk powder made from almonds.  Almond milk powder can be used as a convenient alternative to liquid almond milk, as it has a longer shelf life and can be easily reconstituted by mixing it with water.

It is also a popular choice for those who are looking for a plant-based milk powder substitute. Almond milk powder can be used in a variety of recipes, including smoothies, baked goods and savory dishes, to add a creamy, nutty flavor.


  • One cup of almonds (badam)
  • One quarter cup or less sugar
  • Four dry dates, seed removed, roughly chopped
  • Two tablespoons pistachios, shell removed
  • Four cardamom
  • One tablespoon of dried grapes
  • quarter teaspoon of saffron


  • To prepare the almonds, start by placing them in a pan and heating them over medium heat. Saute the almonds for about 3 minutes or until they are warm.
  • Once warmed, turn off the heat and transfer the almonds to a plate. Allow them to cool, as this step is crucial for making the almonds crispy, which will help in powdering them faster.
  • Put the almonds in a mixer and add sugar, chopped dry dates, dried grapes, pistachios, saffron and cardamom. Then mix.
  • Pour the almond mixture into the blender with fresh water. The ratio is typically 1 part almond mixture to 3–4 parts water, depending on how creamy you want the milk to be. Blend on high speed for 1-2 minutes until smooth.
  • Pour the blended mixture through a nut milk bag, cheesecloth or fine mesh strainer to separate the almond milk from the almond pulp. Squeeze or press to extract as much liquid as possible.
  • Spread the almond pulp on a baking sheet and dry it in a low-temperature oven or a food dehydrator until completely dry. This can take several hours. Then your almond drink is ready.
  • Store the almond milk powder in an airtight container in a cool, dry place. It can be stored for several months.

You can enjoy drinking almond milk powder by mixing it with water to reconstitute it into almond milk for good health.

4. Oat Milk Powder

Oat milk powder is a convenient and versatile milk powder substitute. It can be easily reconstituted with water to create a creamy and nutritious milk substitute. It is often used as a dairy-free option in coffee, tea, smoothies and baking.

Oat milk powder is known for its mild, slightly sweet flavor and smooth texture, making it a popular choice for those looking to avoid dairy or add variety to their plant-based diet.

Ingredients and Equipment:

  • Rolled oats
  • Blender or food processor
  • Baking sheet
  • Parchment paper or silicone mat
  • Airtight container for storage


  • Preheat your oven to a low temperature, around 200°F (93°C).
  • Spread the rolled oats evenly on a baking sheet lined with parchment paper or a silicone mat.
  • Place the baking sheet in the oven and let the oats dry out for about 2–3 hours, or until they are completely dry and crisp. This step helps to remove any moisture from the oats, which is important for making a fine powder.
  • Once the oats are dry, let them cool down to room temperature.
  • Transfer the dried oats to a blender or food processor.
  •  Blend the oats on high speed until they form a fine powder. This may take several minutes, depending on the power of your blender or food processor. Stop and scrape down the sides of the blender or food processor as needed to ensure even blending.
  • Once the oats are finely ground into a powder, transfer the oat milk powder to an airtight container for storage.
  • Store the oat milk powder in a cool, dry place. It should last for several months if stored properly.

5. Non-dairy Creamer

Non-dairy creamer is another substitute for milk powder, especially for those who prefer a non-dairy option. It is a powdered substance used to add creaminess and flavor to coffee, tea and other beverages.

Non-dairy creamer is available in a variety of flavors and can be easily dissolved in hot liquids. Non-dairy creamer is a convenient and versatile option for those looking for a dairy-free substitute to milk powder.


  • Vegetable oil (such as palm, coconut, or soybean oil)
  • Corn syrup solids or other sweeteners
  • Sodium caseinate (a protein derived from milk, but considered non-dairy)
  • Dipotassium phosphate (to regulate acidity)
  • Mono- and diglycerides (emulsifiers)
  • Silicon dioxide (anticaking agent)
  • Natural or artificial flavors


  • Combine the vegetable oil, corn syrup solids and sodium caseinate in a large bowl. Stir until well mixed.
  • Add the mono- and diglycerides to the mixture and continue stirring. These help to emulsify the oil and create a creamy texture.
  • Incorporate the dipotassium phosphate into the mixture to regulate acidity. This helps stabilize the creamer.
  • Add the silicon dioxide to prevent clumping and improve flowability.
  • Finally, add natural or artificial flavors to enhance the taste of the creamer. Stir well to ensure an even distribution.
  • Once you’ve blended the mixture well, it can be packaged and sealed for sale or personal use.


Milk powder substitutes offer a versatile and convenient alternative to traditional milk powder, catering to individuals with lactose intolerance, following vegan diets, or seeking convenience.

These substitutes provide a range of flavors and nutritional contents, making them a valuable addition to any kitchen and a welcome solution for those looking to explore new cooking styles while meeting their dietary needs.




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