USDA’s COLLECTION 

OF 

NONFAT DRY MILK 

(NDM) 

RECIPES 

 

 

Food and Nutrition Service 

Food Distribution Division 

Alexandria, VA 

November 2002
USDA’s Collection of Nonfat Dry Milk (NDM) Recipes 

TABLE OF CONTENTS 

TOPIC PAGE

 

Introduction................................................................................... 3 

Reconstituting Instant Nonfat Dry Milk....................................... 4 

RECIPES:

Appetizers ..................................................................................... 5 

Garlic Spinach Dip ............................................................... 5

Mini Ham and Cheese Sandwiches ..................................... 5

Baking Mix............................................................................ 6 

Hot Beverages............................................................................... 7 

Hot Chocolate Mix................................................................ 7 

Café Mocha.......................................................................... 7 

Cold Beverages............................................................................. 8 

Apricot Cooler ...................................................................... 8 

Yogurt-Fruit Smoothie .......................................................... 8 

Peanut Butter Cup Milk ........................................................ 9 

Entrées......................................................................................... 10 

Macaroni Casserole ........................................................... 10 

Tomato Basil Soup............................................................. 10 

Condensed Soup Mix......................................................... 11 

Chicken and Black Pepper Dumplings ............................... 12 

Salmon Loaf....................................................................... 12 

Meat Balls (or Meat Loaf)................................................... 13 

Baked French Toast........................................................... 14 

Banana-Walnut Oatmeal.................................................... 15 

Side Dishes ................................................................................. 16 

Cheesy Broccoli Rice Casserole ........................................ 16 

Vegetables in Cream Sauce............................................... 16 

Chili-Corn Mashed Potatoes .............................................. 17 

Baked Macaroni and Cheese............................................. 18 

Desserts....................................................................................... 19 

Fruit 'n Cream Pops ........................................................... 19 

Banana Pudding................................................................. 19 

Rice Pudding...................................................................... 20 

Peanut Butter Balls ............................................................ 21 

Breads.......................................................................................... 22 

Banana Bread .................................................................... 22 

Corn Bread......................................................................... 23 

Sauces ......................................................................................... 24 

Caramel Sauce .................................................................. 24 

Cream Sauce ..................................................................... 24 

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USDA’s Collection of Nonfat Dry Milk (NDM) Recipes 

INTRODUCTION 

The Food Distribution Division of the Food and Nutrition Service at USDA 

hopes you find this collection of Nonfat Dry Milk (NDM) recipes helpful. 

Many households receive instant NDM as a USDA commodity, yet many 

people are not used to cooking and baking with this product. 

Reconstituted NDM, meaning NDM with added water so it becomes a 

liquid, can be substituted for any recipe that requires fluid milk. For your 

convenience, we are including a chart on page 4 titled “Reconstituting 

Instant Nonfat Dry Milk.” 

This collection of recipes includes appetizers, beverages, entrees, side 

dishes, desserts, and breads, all of which use NDM. We hope it provides 

you with new and different ways of using this USDA commodity. 

These recipes have been collected for your convenience. Please note 

they have not been tested or standardized by USDA. If you reproduce 

any of them for your own use, please be sure to include the phrase “This 

recipe has not been tested or standardized by USDA.”

If you have an unusual or creative recipe not already listed here, a 

comment regarding a specific recipe, or a question about commodities, 

please contact us at: fdd-pst@fns.usda.gov . 

Additional resources for commodities can be found on the homepage for 

the Food Distribution Division website at: http://www.fns.usda.gov/fdd . 

There you can also find links to other USDA nutrition assistance 

programs. 

Food Distribution Division 

Food and Nutrition Service 

USDA 

Page 3 
USDA’s Collection of Nonfat Dry Milk (NDM) Recipes 

Reconstituting Instant Nonfat Dry Milk 

To make this much 

fluid milk: 

Combine this amount 

of NDM: 

with this amount of 

water:

1⁄4 cup 1 tablespoon plus 1 

teaspoon 

1⁄4 cup 

1⁄3 cup 2 tablespoons 1⁄3 cup 

1⁄2 cup 2 tablespoons plus 2 

teaspoons

1⁄2 cup 

1 cup 1⁄3 cup 1 cup 

1 quart 11⁄3 cups 1 quart (4 cups) 

1 gallon 51⁄3 cups 1 gallon (16 cups) 

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USDA’s Collection of Nonfat Dry Milk (NDM) Recipes 

Instant Nonfat Dry Milk (NDM) 

Recipes 

Appetizers 

Garlic Spinach Dip 

Makes 13⁄4 cups 

1 (15.5-ounce) can spinach, drained 

 and chopped 

1 (8-ounce) package reduced-fat 

 cream cheese 

2 tablespoons NDM + 1⁄3 cup 

 water * 

1⁄4 teaspoon garlic powder 

1⁄8 teaspoon seasoned salt 

dash bottled hot pepper sauce 

crackers 

pepper (optional) 

* Or substitute 1/3 cup skim milk for the 

 reconstituted NDM. 

1. In a blender or bowl, combine 

spinach, cream cheese, 

reconstituted NDM, garlic powder, 

seasoned salt, and hot pepper 

sauce. Blend until smooth. 

2. Transfer to a serving bowl. Serve 

with crackers. 

Nutrients Per Serving

Calories 90 Saturated Fat 3.5 g Iron 1 mg 

Protein 5 g Cholesterol 15 mg Calcium 140 mg 

Carbohydrates 5 g Vitamin A 680 RE Sodium 200 mg 

Total Fat 5 g Vitamin C 9 mg Dietary Fiber 2 g

Recipe provided by www.whymilk.com

Mini Ham and Cheese Sandwiches 

Makes 18 appetizers

2 cups baking mix (page 6) 

1⁄3 cup NDM + 1 cup water *

2 tablespoons yellow mustard 

1⁄4 cup egg mix + 1⁄4 cup water ** 

6 ounces thinly sliced fully cooked 

 ham, chopped 

1. Preheat oven to 350°F. Grease 8x8 

inch square baking dish with 

cooking spray. 

2. Stir baking mix, reconstituted NDM, 

mustard, and egg mixture until 

 blended. Pour half of the batter 

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USDA’s Collection of Nonfat Dry Milk (NDM) Recipes 

1 cup shredded Cheddar cheese 

* Or substitute 1 cup skim milk for the 

 reconstituted NDM. 

** Or substitute 1 egg for the egg mix 

 + water.

 into baking dish. Top with half of 

 the ham and 1⁄2 cup of the cheese. 

 Add remaining ham. Pour 

 remaining batter over ham. 

3. Bake 45 to 50 minutes or until 

golden brown and set. 

4. Sprinkle with remaining 1⁄2 cup 

cheese. Let stand 5 minutes before 

cutting. Cut into 9 squares; cut 

each square diagonally in half. 

Nutrients Per Serving

Calories 110 Saturated Fat 2 g Iron 1 mg 

Protein 5 g Cholesterol 24 mg Calcium 80 mg 

Carbohydrates 10 g Vitamin A 30 RE Sodium 360 mg 

Total Fat 5.5 g Vitamin C 0 mg Dietary Fiber 2 g

Recipe provided by Betty Crocker 

Baking Mix 

Makes 9 cups 

4 cups all purpose flour 

4 cups whole wheat flour 

11⁄3 cups NDM 

1⁄4 cup baking powder

1 teaspoon salt 

1. Mix all ingredients together. 

2. Keep in airtight container at room 

temperature. 

3. Stir mix before using. 

Nutrients Per Serving

Calories 420 Saturated Fat .5 g Iron 5 mg 

Protein 17 g Cholesterol 0 mg Calcium 150 mg 

Carbohydrates 87 g Vitamin A 70 RE Sodium 630 mg 

Total Fat 1.5 g Vitamin C 0 mg Dietary Fiber 8 g

Recipe provided by Denelle Martin and Nancy Patterson, Gila River Indian Community FDP, Sacaton, AZ

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USDA’s Collection of Nonfat Dry Milk (NDM) Recipes 

Hot Beverages 

Hot Chocolate Mix 

Makes 6 servings 

2 cups NDM 

1⁄3 cup cocoa 

2⁄3 cup sugar 

dash salt 

1. Combine all ingredients and store in 

an airtight container. 

2. To use, put 1⁄4 cup mix in coffee 

mug. Gradually stir 3⁄4 cup hot (not 

boiling) water into mix. 

Nutrients Per Serving

Calories 90 Saturated Fat 0 g Iron 0 mg 

Protein 4 g Cholesterol 2 mg Calcium 140 mg 

Carbohydrates 18 g Vitamin A 80 RE Sodium 90 mg 

Total Fat 0 g Vitamin C 1 mg Dietary Fiber 0 g

Recipe provided by Washington State Dairy Council 

Café Mocha 

Makes 2 servings 

1⁄3 cup NDM + 1 cup water * 

1 cup brewed coffee 

4 tablespoons hot chocolate mix 

non-fat whipped topping (optional) 

cinnamon (optional) 

* Or substitute 1cup skim milk for the 

 reconstituted NDM. 

1. Heat reconstituted NDM in 

saucepan until warm; do not boil. 

2. Add coffee and hot chocolate mix. 

Stir well and heat to desired 

temperature. 

3. Divide coffee mixture between two 

mugs. Top with non-fat whipped 

topping and cinnamon, if desired. 

Nutrients Per Serving

Calories 50 Saturated Fat 0 g Iron 0 mg 

Protein 4 g Cholesterol 2 mg Calcium 140 mg 

Carbohydrates 7 g Vitamin A 80 RE Sodium 70 mg 

Total Fat 0 g Vitamin C 1 mg Dietary Fiber 0 g

Recipe provided by www.whymilk.com

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USDA’s Collection of Nonfat Dry Milk (NDM) Recipes 

Cold Beverages 

Apricot Cooler 

Makes 2 servings 

1⁄3 cup NDM 

1⁄2 cup canned apricots, chilled and 

 drained 

1 cup cold water 

 Put ingredients in blender or food 

 processor and blend until smooth. 

Nutrients Per Serving

Calories 80 Saturated Fat 0 g Iron 0 mg 

Protein 4 g Cholesterol 2 mg Calcium 150 mg 

Carbohydrates 16 g Vitamin A 160 RE Sodium 70 mg 

Total Fat 0 g Vitamin C 2 mg Dietary Fiber 1 g

Recipe provided by Washington State Dairy Council 

Yogurt-Fruit Smoothie

Makes 2 servings 

1⁄4 cup strawberry or strawberry-banana 

 yogurt 

1⁄3 cup NDM 

1⁄2 banana 

3⁄4 cup orange juice 

1⁄2 cup strawberries (optional) 

 Put ingredients in blender or food 

 processor and blend until smooth. 

Nutrients Per Serving

Calories 150 Saturated Fat 0 g Iron 0 g 

Protein 8 g Cholesterol 2 mg Calcium 300 mg 

Carbohydrates 28 g Vitamin A 105 RE Sodium 100 mg 

Total Fat 0 g Vitamin C 55 mg Dietary Fiber 2 g

Recipe provided by Washington State Dairy Council 

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USDA’s Collection of Nonfat Dry Milk (NDM) Recipes 

Peanut Butter Cup Milk 

Makes 1 glass 

1 tablespoon creamy peanut butter 

2 tablespoons chocolate syrup 

1⁄3 cup NDM + 1 cup water * 

* Or substitute 1 cup skim milk for the 

 reconstituted NDM. 

1. In a small bowl, whisk together 

peanut butter and chocolate syrup 

until smooth. 

2. Whisk in reconstituted NDM. Pour 

into a glass and serve. 

Nutrients Per Serving

Calories 280 Saturated Fat 2 g Iron 1 mg 

Protein 13 g Cholesterol 4 mg Calcium 290 mg 

Carbohydrates 39 g Vitamin A 160 RE Sodium 225 mg 

Total Fat 9 g Vitamin C 1 mg Dietary Fiber 2 g

Recipe provided by www.whymilk.com

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USDA’s Collection of Nonfat Dry Milk (NDM) Recipes 

Entrées 

Macaroni Casserole 

Makes 6 (1⁄2-cup) servings 

1 cup NDM 

11⁄2 cups water 

1 cup grated cheese 

1⁄4 cup egg mix + 1⁄4 cup water * 

23⁄4 cups cooked macaroni or rice 

1⁄2 can pork or beef, chopped (remove 

 visible fat) 

1 can tomatoes, chopped 

pepper, to taste 

* Or substitute 1 egg for the egg mix 

 + water. 

1. Preheat oven to 350°F. Grease an 

8x8 inch square baking dish with 

non-stick cooking spray. 

2. Combine reconstituted NDM in a 

medium saucepan and heat slowly 

over medium heat. 

3. As the milk is heating, stir in grated 

cheese. Stir often to avoid burning. 

4. In a medium mixing bowl, beat egg 

mix and water. Add cooked 

macaroni or rice, canned pork or

beef, tomatoes, salt, and pepper. 

5. Add cheese sauce to mixture and 

stir to combine. 

6. Place mixture in baking dish and 

bake for about 40 minutes or until 

lightly browned. 

Nutrients Per Serving

Calories 380 Saturated Fat 7 g Iron 2 mg 

Protein 26 g Cholesterol 90 mg Calcium 310 mg 

Carbohydrates 30 g Vitamin A 200 RE Sodium 890 mg 

Total Fat 16 g Vitamin C 6 mg Dietary Fiber 2 g

Tomato Basil Soup 

Makes 4 (one-cup) servings 

1 medium onion, chopped 

1 tablespoon olive or vegetable oil 

2 cloves garlic, crushed (or 1⁄4 

 teaspoon garlic powder) 

1 (15.5-ounce) can tomatoes, drained 

 and chopped 

1. In a medium saucepan, cook onion 

in oil over medium heat, stirring 

frequently until golden brown, about 

4 minutes. 

2. Add garlic and cook 1 minute 

longer. Add chopped tomatoes. 

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USDA’s Collection of Nonfat Dry Milk (NDM) Recipes 

1 pinch ground red pepper 

1 teaspoon dried basil 

2⁄3 cup NDM + 2 cups water * 

salt and pepper, to taste 

* Or substitute 2 cups skim milk for the 

 reconstituted NDM. 

3. Cook uncovered over medium heat 

for 10 minutes. 

4. Spoon 3⁄4 of mixture into food 

processor or blender container; 

puree until smooth. Return to 

saucepan.

5. Add red pepper, basil, and 

reconstituted NDM to the soup. 

Heat until hot but do not boil. 

Season to taste with salt and 

pepper. Serve immediately. 

Nutrients Per Serving

Calories 125 Saturated Fat 0.5 g Iron 1 mg 

Protein 6 g Cholesterol 2 mg Calcium 200 mg 

Carbohydrates 19 g Vitamin A 160 RE Sodium 370 mg 

Total Fat 3.5 g Vitamin C 10 mg Dietary Fiber 2 g

Recipe provided by www.whymilk.com

Condensed Soup Mix 

Makes 8 servings 

2 cups NDM 

3⁄4 cup cornstarch 

2 tablespoons dried minced onion 

 flakes 

1⁄2 teaspoon ground black pepper

1⁄4 cup chicken bouillon powder 

1 teaspoon dried basil (optional) 

1⁄4 teaspoon dried thyme (optional) 

1. Combine NDM, cornstarch, onion 

flakes, pepper, and chicken 

bouillon. If desired, add basil and 

thyme. Mix well and place in an 

airtight container. Store in the 

refrigerator or freezer. 

2. When using the mix, combine 1⁄3

cup of the mix with 11⁄4 cups of 

water in saucepan. Cook and stir 

until thickened. 

Use instead of canned condensed 

cream soup. For variations, add 

vegetables, pasta, rice, or chopped 

cooked meat. 

Nutrients Per Serving

Calories 125 Saturated Fat 0 g Iron 0 mg 

Protein 6 g Cholesterol 3 mg Calcium 220 mg 

Carbohydrates 22 g Vitamin A 130 RE Sodium 1660 mg 

Total Fat 0 g Vitamin C 1 mg Dietary Fiber 0 g

Recipe provided by www.allrecipes.com

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USDA’s Collection of Nonfat Dry Milk (NDM) Recipes 

Chicken and Black Pepper Dumplings 

Makes 4 servings 

2⁄3 cup NDM + 11⁄2 cups water * 

3⁄4 cup canned green peas 

3⁄4 cup canned carrots 

1 cup cut-up cooked chicken (5 

 ounces) 

1 can (10.75 ounces) condensed 

 chicken mushroom soup (or use 

 condensed soup mix, page 11) 

1 cup baking mix (page 6) 

2 tablespoons NDM + 1/3 cup water, 

 additional **

1⁄2 teaspoon pepper 

parsley, optional 

* Or substitute 11⁄2 cups skim milk for 

 the reconstituted NDM. 

** Or substitute 1/3 cup skim milk for 

 the reconstituted NDM. 

1. Heat reconstituted NDM, peas, 

carrots, chicken, and soup to boiling 

in 3-quart saucepan. 

2. In a small bowl, combine baking 

mix, the additional reconstituted 

NDM, and pepper until soft dough 

forms. Drop dough by 8 spoonfuls 

onto chicken mixture. 

3. Cook uncovered over low heat 10 

minutes. Cover and cook 10 

minutes longer or until dumplings 

are done. Sprinkle with parsley if 

desired. 

Nutrients Per Serving

Calories 320 Saturated Fat 4 g Iron 2 mg 

Protein 16 g Cholesterol 30 mg Calcium 210 mg 

Carbohydrates 33 g Vitamin A 570 RE Sodium 1300 mg 

Total Fat 13 g Vitamin C 3 mg Dietary Fiber 2 g

Recipe provided by Betty Crocker 

Salmon Loaf 

Makes 4 servings 

1 egg, slightly beaten 

2⁄3 cup NDM 

1 tablespoon dried minced onion 

dash pepper 

4 slices bread, torn into small pieces 

1 (16 ounce) can salmon 

1. Preheat oven to 350°F. Grease a 

loaf pan with non-stick cooking 

spray. 

2. In large bowl, combine egg, NDM, 

onion, pepper, and bread. 

3. Drain salmon, saving 1⁄4 cup liquid. 

Mash salmon and soft bones and 

add to bread mixture along with 

reserved liquid. Stir until combined 

and bread has absorbed liquid. 

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USDA’s Collection of Nonfat Dry Milk (NDM) Recipes 

4. Pat evenly into prepared pan. Bake 

for 25-30 minutes. 

Serve with cream sauce, if desired 

(page 24). 

Nutrients Per Serving

Calories 280 Saturated Fat 2.5 g Iron 2 mg 

Protein 30 g Cholesterol 115 mg Calcium 425 mg 

Carbohydrates 18 g Vitamin A 130 RE Sodium 840 mg 

Total Fat 9 g Vitamin C 1 mg Dietary Fiber 1 g

Recipe provided by Washington State Dairy Council 

Meat Balls (or Meat Loaf) 

Makes about 20 meatballs 

1⁄3 cup water 

2⁄3 cup NDM 

2 slices bread, torn into small pieces 

2 tablespoons dried minced onion 

1⁄4 cup egg mix + 1⁄4 cup water *

1⁄2 teaspoon salt (optional) 

1 pound lean ground beef 

* Or substitute 1 egg for the egg mix 

 + water. 

1. Preheat oven to 350°F. Grease a 

rimmed baking sheet or shallow pan 

with non-stick cooking spray. 

2. In a large bowl, combine water and 

NDM. Add bread, onion, egg 

mixture, and salt. Stir to combine. 

3. Add ground beef and blend. 

4. Shape meat mixture into 1-inch 

balls, place on baking sheet. 

5. Bake for 30 minutes or until meat 

thermometer registers internal 

temperature of 160°F. 

Note: Cooked meatballs can be frozen 

in a self-sealing bag for up to 3 months. 

Reheat in spaghetti sauce and serve 

over noodles or in hot dog buns or 

hoagie rolls. 

For meatloaf: Pat meat mixture in a 

loaf pan and bake at 350°F for about 

50 minutes or until meat thermometer 

reads 160°F in center of loaf. Cool 10 

minutes before slicing. 

Nutrients Per Serving

Calories 260 Saturated Fat 7 g Iron 2 mg 

Protein 18 g Cholesterol 90 mg Calcium 120 mg 

Carbohydrates 9 g Vitamin A 80 RE Sodium 250 mg 

Total Fat 17 g Vitamin C 1 mg Dietary Fiber 1 g

Recipe provided by Washington State Dairy Council 

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USDA’s Collection of Nonfat Dry Milk (NDM) Recipes 

Baked French Toast 

Makes 6 servings 

10 slices whole wheat bread 

1⁄3 + 1⁄4 cup NDM + 11⁄2 cups water * 

1 six-ounce package prepared egg 

 mix** 

1⁄3 cup firmly packed brown sugar 

1 teaspoon vanilla extract 

1⁄2 teaspoon ground cinnamon 

caramel sauce (optional – p. 24) 

* Or substitute 11⁄2 cups skim milk for 

 the reconstituted NDM. 

** Or substitute 2 eggs plus 4 egg 

 whites for the prepared egg mix. 

1. Lightly coat a shallow 2-quart 

baking dish or casserole with nonstick cooking spray. Arrange half 

the bread slices in the bottom of the 

dish (it may be a tight fit). Reserve 

the remaining bread slices to layer 

on top. 

2. Combine all remaining ingredients 

(except caramel sauce) and mix 

well with a wire whisk. Pour half the 

mixture evenly over the bread in the 

baking dish. 

3. Layer the remaining bread on top 

and cover with the remaining egg 

mixture. Cover tightly and 

refrigerate several hours or 

overnight. 

4. To bake, preheat oven to 350°F. 

Remove the dish from the 

refrigerator and spray the top bread 

layer lightly with non-stick cooking

spray. 

5. Bake until lightly browned, 30 to 35 

minutes. Cut into six pie-shaped 

wedges and serve with caramel 

topping or syrup. 

Nutrients Per Serving

Calories 210 Saturated Fat 1 g Iron 2 mg 

Protein 11 g Cholesterol 70 mg Calcium 135 mg 

Carbohydrates 35 g Vitamin A 80 RE Sodium 320 mg 

Total Fat 3.5 g Vitamin C 0 mg Dietary Fiber 3 g

Recipe provided by www.whymilk.com

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USDA’s Collection of Nonfat Dry Milk (NDM) Recipes 

Banana-Walnut Oatmeal 

Great way to use over-ripe bananas!

Makes 4 servings 

2⁄3 cup NDM + 2 cups water * 

pinch of salt 

3⁄4 cup water 

2 cups quick oats 

2 very ripe bananas, mashed 

2 tablespoons maple syrup 

2 tablespoons chopped walnuts 

* Or substitute 2 cups skim milk for the 

 reconstituted NDM. 

1. In a small saucepan, combine 

reconstituted NDM, salt, and 

additional water. Heat over medium 

heat until steaming hot, but not 

boiling. 

2. Add oats and cook, stirring until 

creamy, 1 to 2 minutes. 

3. Remove the pan from heat and stir 

in mashed banana and maple 

syrup. Divide between 4 bowls, 

garnish with walnuts, and serve. 

Nutrients Per Serving

Calories 300 Saturated Fat 1 g Iron 2 mg 

Protein 12 g Cholesterol 2 mg Calcium 180 mg 

Carbohydrates 53 g Vitamin A 90 RE Sodium 140 mg 

Total Fat 5 g Vitamin C 6 mg Dietary Fiber 6 g

Recipe provided by www.whymilk.com/

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USDA’s Collection of Nonfat Dry Milk (NDM) Recipes 

Side Dishes 

Cheesy Broccoli Rice Casserole 

Makes 6 servings 

1⁄2 cup egg mix + 1⁄2 cup water * 

3 tablespoons butter or margarine, 

 melted 

2 cups water 

2 cups cooked rice 

1 cup soft bread crumbs (about 11⁄2 

 slices bread) 

1 cup NDM 

1 cup shredded cheese 

1 tablespoon dried minced onion 

1⁄2 teaspoon salt (optional) 

1 (10 ounce) package frozen broccoli 

 florets 

* Or substitute 2 eggs, slightly beaten, 

 for the egg mix + water. 

1. Preheat oven to 325°F. Grease a 

2-quart casserole dish or 8x8 inch 

pan with non-stick cooking spray. 

2. In a large bowl, stir together all 

ingredients; transfer to prepared 

pan. 

3. Bake for 40-50 minutes until center 

is set and top turns golden brown. 

Nutrients Per Serving

Calories 300 Saturated Fat 8 g Iron 2 mg 

Protein 14 g Cholesterol 110 mg Calcium 335 mg 

Carbohydrates 27 g Vitamin A 320 RE Sodium 510 mg 

Total Fat 15 g Vitamin C 20 mg Dietary Fiber 2 g

Recipe provided by Washington State Dairy Council 

Vegetables in Cream Sauce 

Makes 6 (1⁄2-cup) servings 

2 tablespoons butter or margarine 

2 tablespoons flour 

1 cup water 

1⁄3 cup NDM 

salt and pepper, to taste 

3 cups cooked vegetable, drained, 

 fresh or canned* 

 

 *try carrots, peas, green beans, 

 spinach, or squash 

1. Melt butter in a skillet. Stir in flour. 

2. Add water slowly, stirring 

constantly. Add dry milk and stir 

until smooth. Season to taste with 

salt and pepper. 

3. Add vegetable and heat thoroughly. 

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USDA’s Collection of Nonfat Dry Milk (NDM) Recipes 

Nutrients Per Serving*

Calories 75 Saturated Fat 2.5 g Iron 1 mg 

Protein 2 g Cholesterol 10 mg Calcium 65 mg 

Carbohydrates 8 g Vitamin A 1070 RE Sodium 290 mg 

Total Fat 4 g Vitamin C 2 mg Dietary Fiber 1 g 

*For nutritional analysis purposes, carrot was used. 

Chili-Corn Mashed Potatoes 

Makes 6 servings 

1⁄2 stick butter 

1⁄3 cup NDM + 1 cup water * 

1 (3-ounce) package reduced-fat 

 cream cheese, softened 

1⁄2 teaspoon salt 

11⁄2 teaspoons chili powder 

22⁄3 cups instant mashed potato flakes, 

 prepared 

1 (15 ounce) can corn, drained 

1 tablespoon cilantro (optional) 

* Or substitute 1 cup skim milk for the 

 reconstituted NDM. 

1. Preheat oven to 350°F. Lightly 

grease a 21⁄2-quart baking dish with 

cooking spray. 

2. Melt butter in a saucepan over 

medium heat; stir in reconstituted 

NDM and next three ingredients. 

3. Beat potatoes at low speed with an 

electric mixer, gradually adding milk 

mixture; stir in corn. 

4. Spoon into baking dish. Bake for 

10 to 15 minutes. Sprinkle with 

cilantro if desired. 

Nutrients Per Serving

Calories 530 Saturated Fat 7 g Iron 2 mg 

Protein 14 g Cholesterol 30 mg Calcium 160 mg 

Carbohydrates 94 g Vitamin A 210 RE Sodium 650 mg 

Total Fat 12 g Vitamin C 120 mg Dietary Fiber 9 g

Recipe provided by Southern Living

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USDA’s Collection of Nonfat Dry Milk (NDM) Recipes 

Baked Macaroni and Cheese 

Makes 10 servings 

1⁄2 (16-ounce) package macaroni 

16 saltine crackers, finely crushed 

1 teaspoon salt 

1 teaspoon pepper 

2 cups cheddar cheese, grated 

1 package prepared egg mix * 

11⁄3 cups NDM + 4 cups water ** 

* Or substitute 6 eggs, lightly beaten, 

 for the egg mix + water. 

** Or substitute 4 cups skim milk for the 

 reconstituted NDM. 

1. Preheat oven to 350°F. Lightly 

grease 9x13 inch baking dish with 

cooking spray. 

2. Layer one-third each of macaroni, 

crackers, salt, pepper, and cheese 

into baking dish. Repeat layers 

twice. 

3. Whisk together eggs and 

reconstituted NDM; pour over pasta 

mixture. 

4. Bake for 55 to 60 minutes or until 

golden brown and set. Let stand 10 

minutes before serving. 

Nutrients Per Serving

Calories 360 Saturated Fat 6 g Iron 3 mg 

Protein 19 g Cholesterol 150 mg Calcium 310 mg 

Carbohydrates 43 g Vitamin A 190 RE Sodium 500 mg 

Total Fat 12 g Vitamin C 1 mg Dietary Fiber 1 g

Recipe provided by Southern Living

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USDA’s Collection of Nonfat Dry Milk (NDM) Recipes 

Desserts

Fruit 'n Cream Pops

Makes 10 Popsicles 

1 cup fruit and its juice *

1⁄3 cup NDM + 1 cup water ** 

1⁄2 cup NDM (additional) 

1 teaspoon honey 

1⁄2 teaspoon vanilla extract 

10 Popsicle sticks 

* try canned peaches, pineapple,

 apricots, or pears. 

** Or substitute 1 cup skim milk for the 

 reconstituted NDM. 

1. Mix together fruit, reconstituted 

NDM, and additional NDM. Whip in 

honey and vanilla until fruit mixture 

is well blended. 

2. Freeze in a freezer container for 40 

minutes. 

3. Spoon the mixture into the blender 

and blend for 30 seconds. Pour 

mixture into Popsicle molds or 

paper cups, insert Popsicle sticks 

and freeze until firm. 

Nutrients Per Serving*

Calories 35 Saturated Fat 0 g Iron 0 mg 

Protein 1 g Cholesterol 1 mg Calcium 45 mg 

Carbohydrates 7 g Vitamin A 35 RE Sodium 20 mg 

Total Fat 0 g Vitamin C 1 mg Dietary Fiber 0 g 

*For nutritional analysis purposes, peaches were used.

Recipe provided by www.angiesrealm.com

Banana Pudding 

Makes about 12 servings 

1⁄3 cup all-purpose flour 

dash of salt 

2⁄3 cup NDM + 2 cups water * 

1 (14 ounce) can sweetened 

 condensed milk 

2 egg yolks

2 teaspoons vanilla extract 

3 cups sliced ripe banana, divided 

45 vanilla wafers, divided 

4 egg whites (at room temperature) 

1⁄4 cup sugar 

1. Preheat oven to 325°F. 

2. Combine flour and salt in a medium 

saucepan. Gradually add 

reconstituted NDM, condensed 

milk, and egg yolks; stir well. Cook 

over medium heat 8 minutes or until 

thick, stirring constantly. Remove

from heat; stir in vanilla. 

3. Arrange 1 cup banana slices in 

bottom of a 2-quart baking dish. 

4. Spoon one-third of pudding mixture 

over banana. 

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USDA’s Collection of Nonfat Dry Milk (NDM) Recipes 

* Or substitute 2 cups skim milk for the 

 reconstituted NDM. 

5. Arrange 15 wafers on top of 

pudding. Repeat layers twice, 

arranging the last 15 wafers around 

edge of dish. Push cookies into 

pudding. 

6. Beat egg whites at high speed with 

a mixer until foamy. Gradually add 

sugar, 1 tablespoon at a time, 

beating until stiff peaks form. 

Spread egg white mixture evenly 

over pudding, spreading to edge of 

dish. Bake at for 25 minutes or until 

golden brown. 

Nutrients Per Serving

Calories 260 Saturated Fat 3 g Iron 1 mg 

Protein 7 g Cholesterol 50 mg Calcium 150 mg 

Carbohydrates 43 g Vitamin A 85 RE Sodium 140 mg 

Total Fat 7 g Vitamin C 4 mg Dietary Fiber 1 g

Recipe provided by Cooking Light 

Rice Pudding

Makes 6 servings 

2 cups cooked rice 

1 cup NDM 

1⁄2 cup sugar 

1⁄4 teaspoon salt 

3 cups water 

1 egg, slightly beaten 

1 tablespoon butter or margarine 

1 tablespoon vanilla extract 

1. In a medium saucepan, combine 

rice, NDM, sugar, salt, and water. 

Bring to a boil, then cook over 

medium heat until thick and creamy, 

about 20-25 minutes, stirring often. 

2. Add egg and cook for 3 more 

minutes, stirring constantly. 

3. Remove from heat, stir in butter and 

vanilla. 

4. Pour into serving dish. Serve warm 

or cold. 

Variations: add 1⁄4 cup raisins, 1⁄4 cup 

drained pineapple chunks, or 1⁄2 

teaspoon cinnamon after you stir in the 

butter and vanilla. 

Nutrients Per Serving

Calories 210 Saturated Fat 1.5 g Iron 1 mg 

Protein 6 g Cholesterol 40 mg Calcium 160 mg 

Carbohydrates 38 g Vitamin A 115 RE Sodium 200 mg 

Total Fat 3 g Vitamin C 1 mg Dietary Fiber 0 g

Recipe provided by Washington State Dairy Council 

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USDA’s Collection of Nonfat Dry Milk (NDM) Recipes 

Peanut Butter Balls 

Makes one dozen 

1⁄4 cup peanut butter 

1⁄4 cup honey 

1⁄2 cup NDM 

1⁄2 cup crushed cereal flakes 

1. Mix peanut butter, honey, and NDM 

in a bowl. 

2. Shape into 1-inch balls. Roll in 

cereal. 

3. Chill for 30 minutes or until firm. 

Nutrients Per Serving

Calories 70 Saturated Fat 0.5 g Iron 0 mg 

Protein 2 g Cholesterol 0 mg Calcium 40 mg 

Carbohydrates 9 g Vitamin A 25 RE Sodium 55 mg 

Total Fat 2.5 g Vitamin C 1 mg Dietary Fiber 0 g

Recipe provided by Washington State Dairy Council 

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USDA’s Collection of Nonfat Dry Milk (NDM) Recipes 

Breads 

Banana Bread 

Makes 2 loaves 

2 cups all-purpose flour 

2⁄3 cup NDM 

2 teaspoons baking powder 

1⁄2 teaspoon cinnamon 

1⁄2 cup egg mix + 1⁄2 cup water * 

2 cups mashed ripe bananas (about 

 4 medium) 

1 cup sugar 

1⁄2 cup vegetable oil 

1 cup chopped walnuts (optional) 

* Or substitute 2 eggs for the egg 

 mix + water. 

1. Preheat oven to 350°F. Grease two 

loaf pans with non-stick cooking 

spray. 

2. In medium bowl, stir together flour, 

NDM, baking powder, and 

cinnamon.

3. In large bowl, beat egg mixture, 

bananas, sugar, and vegetable oil. 

Gradually add flour mixture; stir in

nuts. 

4. Spoon mixture into prepared pans,

dividing batter evenly. 

5. Bake for 60-70 minutes or until 

wooden pick inserted near center of 

loaf comes out clean. Cool in pans 

for 10 minutes; transfer to wire rack 

to cool completely. 

Note: Can be frozen. 

Nutrients Per Serving

Calories 210 Saturated Fat 1 g Iron 1 mg 

Protein 4 g Cholesterol 20 mg Calcium 55 mg 

Carbohydrates 27 g Vitamin A 30 RE Sodium 60 mg 

Total Fat 10 g Vitamin C 2 mg Dietary Fiber 1 g

Recipe provided by Washington State Dairy Council 

Page 22 
USDA’s Collection of Nonfat Dry Milk (NDM) Recipes 

Corn Bread 

Makes 9 servings 

11⁄2 cups all-purpose flour 

1 cup yellow or white cornmeal 

1⁄2 cup sugar 

1⁄2 cup NDM 

1 tablespoon baking powder 

1 teaspoon salt 

11⁄2 cups water 

1⁄3 cup vegetable oil 

1⁄4 cup egg mix + 1⁄4 cup water * 

* Or substitute 1egg, slightly beaten, 

 for the egg mix + water. 

1. Preheat oven to 400°F. Grease a 

9x9 inch square pan with non-stick 

cooking spray. 

2. Combine flour, cornmeal, sugar, 

NDM, baking powder, and salt in 

large bowl; stir well. 

3. Stir in water, vegetable oil, and egg 

mixture, until just blended. 

4. Pour into prepared pan. Bake for 

20 to 25 minutes or until wooden 

pick inserted in center comes out 

clean. Serve warm. 

Nutrients Per Serving

Calories 260 Saturated Fat 1 g Iron 1 mg 

Protein 5 g Cholesterol 25 mg Calcium 110 mg 

Carbohydrates 40 g Vitamin A 40 RE Sodium 425 mg 

Total Fat 9 g Vitamin C 0 mg Dietary Fiber 2 g 

Recipe provided by Washington State Dairy Council 

Page 23 
USDA’s Collection of Nonfat Dry Milk (NDM) Recipes 

Sauces 

Caramel Sauce 

Makes 11⁄2 cups sauce; twelve 2-tablespoon servings 

1⁄3 cup + 3 tablespoons NDM + 11⁄4 

 cups water *

1 tablespoon cornstarch 

2 tablespoons butter 

1⁄2 cup packed brown sugar 

1 teaspoon vanilla extract 

* Or substitute 11⁄4 cups skim milk for 

 the reconstituted NDM. 

1. Combine the reconstituted NDM 

and cornstarch in a small saucepan 

and mix until cornstarch is 

thoroughly dissolved. 

2. Add the butter and brown sugar and 

cook over medium heat, stirring 

constantly with a wire whisk until 

mixture thickens and comes to a 

boil. Continue to boil 1 minute. 

3. Remove pan from heat and stir in 

vanilla. Serve warm over baked 

French toast (see page 14), ice 

cream, or fruit. 

Nutrients Per Serving

Calories 65 Saturated Fat 1.5 g Iron 0 mg 

Protein 1 g Cholesterol 5 mg Calcium 45 mg 

Carbohydrates 11 g Vitamin A 40 RE Sodium 40 mg 

Total Fat 2 g Vitamin C 0 mg Dietary Fiber 0 g 

Recipe provided by www.whymilk.com

Cream Sauce 

Makes about 1 cup 

1⁄3 cup plus 3 tablespoons NDM + 11⁄4 

 cups water *

2 tablespoons butter 

2 tablespoons flour 

salt and pepper, to taste 

* Or substitute 11⁄4 cups skim milk for 

 the reconstituted NDM. 

1. Mix reconstituted NDM in 

saucepan. Cook on low heat until 

small bubbles begin to form at the 

edges; remove from heat. 

2. Meanwhile, melt butter in a second 

saucepan. Stir in the flour and 

cook, stirring constantly, until the 

paste bubbles, about 2 minutes. Do 

not let the mixture brown. 

3. Add the hot milk, continuing to stir 

as the sauce thickens. Bring sauce 

Page 24 
USDA’s Collection of Nonfat Dry Milk (NDM) Recipes 

Page 25 

 to a boil. Add salt and pepper to 

 taste; lower heat and cook, stirring, 

 for 2 to 3 minutes more. Remove 

 from heat. 

4. To cool this sauce for later use, 

cover with wax paper or pour a film 

of milk over the surface to prevent a 

skin from forming. 

For cheese sauce: Stir in 1⁄2 cup 

grated cheddar cheese during the last 

2 minutes of cooking, along with a 

pinch of cayenne pepper. 

Nutrients Per Serving

Calories 90 Saturated Fat 4 g Iron 0 mg 

Protein 3 g Cholesterol 20 mg Calcium 100 mg 

Carbohydrates 7 g Vitamin A 100 RE Sodium 175 mg 

Total Fat 6 g Vitamin C 1 mg Dietary Fiber 0 g 

Recipe provided by www.cooksrecipes.com