Amanda is a co-founder of Food52.
Do you mean a non-dairy substitute?
Not necessarily. Just something easier to find in stores
Usually you can simply replace the water called for with milk. So if the recipe calls for 1 cup water, just use 1 cup milk. Dried milk powder is usually hydrated at a ratio of 1:4, so a recipe might call for 1/4 cup dry milk powder and 1 cup water. Is this the case in your recipe?
It's just calling for the milk powder to mix with other dry ingredients
I use dry powdered milk in many of my yeast recipes, often the recipe states to add with the dry ingredients…the wet ingredients include an amount of water. If I don’t have the powdered milk available I use milk in place of the water. Note: I usually like to add the dry milk to the water from the start, it just depends on the recipe, I always use 1/3 cup dry to 1 cup water.
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Well played. You deserve a cookie.
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