Powdered Milk vs. Real Milk Cooking

I'm wondering what people out there think. Many cooking and baking recipes call for milk. Some specify milk powder. Is there a difference?

I have a tiny kitchen and not a lot of room in my fridge. I now prefer to keep powdered milk around and forego the gallon jugs as a way of saving space in my refrigerator. It actually comes out to roughly the same cost and I've found a brand of milk powder that actually tastes like real milk.

I'm just wondering if there is any reason to make sure I have fresh milk around for when recipes call for it.

Submitted February 05, 2015 at 12:10AM by IcemanOtzi http://ift.tt/16Am8ZK Cooking