A cup of powdered milk is 120 g — the USDA figure, measured spooned and levelled. Nonfat dry milk powder; reconstitutes with water. It is used for baking, bread machines, hot chocolate and camping food. It is milk with the water taken out, and at 120 g per cup it is one of the lightest dairy ingredients on this page. A cup of powdered milk is a concentrated source of milk solids, which is why it can replace fresh milk in a bread machine and enrich a hot chocolate, and why the amount you add decides whether a bake is tender or dry. This guide covers the weight of powdered milk in every measure you will use — cups, tablespoons and teaspoons — how to measure it correctly, what to use instead when you run out, and how to store it. All weights on this page are approximate; verify with a kitchen scale when the recipe matters.
Powdered Milk: weight and measurement table
The table below gives the weight of Powdered Milk in every measure you will use, from a teaspoon up to 2 cups, all derived from the USDA figure of 120 g per cup, spooned and levelled. Every figure is approximate — spooned and levelled is a technique, not a machine setting — so when the recipe matters, weigh the ingredient on a kitchen scale instead.
| Amount | Weight (approx.) |
|---|---|
| 1 teaspoon | 2.5 g |
| 1 tablespoon | 7.5 g |
| 1/4 cup (4 tbsp) | 30 g |
| 1/3 cup | 40 g |
| 1/2 cup (8 tbsp) | 60 g |
| 3/4 cup (12 tbsp) | 90 g |
| 1 cup (16 tbsp) | 120 g |
| 2 cups | 240 g |
| 100 g | 0.83 cups |
There are 3 teaspoons in a tablespoon and 16 tablespoons in a cup, so you can move between any of these measures by multiplying or dividing. If a recipe calls for 100 g and you only have measuring cups, that is about 0.83 cups. Keep the cups to grams converter open while you cook and you will never need to do the arithmetic in your head.
What is Powdered Milk?
Nonfat dry milk powder; reconstitutes with water. Powdered Milk is used for baking, bread machines, hot chocolate and camping food. The ingredient is a familiar one in most kitchens, but it is worth knowing what it actually is before you measure it, because the form it comes in decides how it behaves in a recipe. Powdered Milk as sold is the form the weight on this page refers to: 120 g per cup, spooned and levelled, from USDA. If you buy it in a different form — chopped, ground, toasted, sweetened or unsweetened — the weight per cup changes, sometimes by a lot, so weigh the ingredient in the form the recipe asks for, or weigh it before you change its form. That single habit, weighing before chopping, grinding or toasting, is what keeps the recipe consistent from one bake to the next.
How to measure Powdered Milk
Spoon the powdered milk lightly into the measuring cup or spoon, then level the top with the back of a knife. Do not scoop the measure straight from the bag or the jar, because scooping packs the ingredient down and adds weight with every spoonful. Do not press it down or shake the measure to settle it, because that packs it too. The spooned and levelled method is a technique, not a machine setting, so two people measuring the same ingredient can still differ by a few grams, which is why the figures on this page are approximate. When the recipe matters, weigh the powdered milk on a kitchen scale instead: put the bowl on the scale, press tare, and add the powdered milk until the scale reads the weight you need.
How to store Powdered Milk
Airtight container, cool and dry, up to 1 year. That storage advice is worth following, because powdered milk goes stale faster than most cooks expect, and stale powdered milk will spoil a whole batch of baking. Keep it sealed, because air and moisture are what make it go stale, and keep it away from strong smells, because it absorbs odours from the cupboard. Check the ingredient before you use it: smell it, taste a little, and look at it. If it smells sharp, stale or off, or if it has changed colour or texture, replace it rather than risking a recipe on it. A small amount of fresh powdered milk is always better than a large amount of stale powdered milk, and the cost of replacing it is far less than the cost of a ruined bake.
What to use instead of Powdered Milk
If you run out of powdered milk, the closest swaps are Milk at 244 g per cup. Swap by weight, not by volume, because the cup weights differ, and a volume swap gives the wrong amount. Each substitute changes the flavour a little, so choose the one that suits the dish: a mild substitute for a delicate bake, and a stronger one where the flavour can carry it. Taste the finished dish before serving, because a substitute that works in a salad may not work in a cake, and the other way round.
Worked examples: Powdered Milk in real recipes
1. A bread machine loaf with powdered milk
A bread machine loaf uses 4 tablespoons of powdered milk, about 30 g, added to the flour before the water goes in. The powdered milk helps the crust brown and keeps the crumb soft, and the weight is what decides the result: too much and the loaf turns dry and pale, too little and the crust stays pale and the crumb turns tough. Spoon the powder lightly into the measure, level it, and add a little extra water to compensate for the powder absorbing liquid.
2. A hot chocolate for a camping trip
A hot chocolate for two on a camping trip uses 6 tablespoons of powdered milk, about 45 g, mixed with cocoa and sugar in a dry jar before the trip. The powdered milk adds creaminess without needing fresh milk, which is why it suits camping, and the weight is what decides whether the drink is rich or thin: too little powder and the hot chocolate tastes watery, too much and it turns thick and chalky. Mix the dry ingredients at home, then add hot water at the campsite and stir well.
3. A batch of dinner rolls with powdered milk
A batch of dinner rolls uses 3 tablespoons of powdered milk, about 22.5 g, mixed into the flour to enrich the dough. The powdered milk gives the rolls a soft crumb and a golden crust, and the amount matters: a small amount enriches the dough, while too much makes it dry and stiff. Weigh the powder, spoon it lightly, and add a splash more water to the dough, because the powder absorbs liquid as the dough comes together.
Why the weight of Powdered Milk matters
Powdered milk matters by weight because it is used as a dry ingredient, and the amount decides the richness of the finished bake. In a bread machine, the powdered milk adds protein and lactose, which help the crust brown and keep the crumb soft, and a 10 g error is enough to change the colour and the texture. In a hot chocolate, the powdered milk adds creaminess without adding liquid, which is why it suits camping and travel. The cup measure is unreliable because the powder is fine and fluffy, so it packs easily, and a scooped cup can be 20 g heavier than a spooned and levelled one. Weighing it keeps the ratio right, and it also matters because powdered milk reconstitutes with water: a third of a cup of powder plus a cup of water makes a cup of milk, so the powder-to-water ratio is the number that matters most.
The USDA figure, and how it was measured
The USDA figure for powdered milk is not disputed: 120 g per cup, spooned and levelled, is the accepted value, and other sources agree within a few grams. Small differences between brands and batches are normal, because natural ingredients vary, but the variation is small enough that the figure on this page is a reliable guide for everyday cooking. The figure on this page, 120 g per cup, was measured spooned and levelled, which is the standard method for this kind of ingredient. If you measure it differently — scooping instead of spooning, packing instead of levelling, or measuring after chopping — the weight changes, and the recipe changes with it. The source matters too: USDA is the reference used throughout this site, because its figures are consistent and widely used in baking, and the USDA figures are used where King Arthur does not publish one. When two sources disagree, this site says so, and the figure given is the one judged most reliable for everyday cooking.
Common mistakes with Powdered Milk
The most common mistake is scooping powdered milk straight from the bag, which packs the fine powder and over-measures by a third. Spoon it lightly into the measure and level it, or weigh it. The second mistake is adding powdered milk to a recipe without adjusting the liquid: the powder absorbs water, so a dough with too much powdered milk turns dry and stiff. Add a little extra water to compensate. The third mistake is storing powdered milk in a damp place, where it clumps and goes stale; keep it in a sealed jar in a cool, dry cupboard. Finally, do not use powdered milk as a direct substitute for fresh milk in a sauce without reconstituting it first: the powder needs water to dissolve, and dry powder added to a hot sauce turns lumpy.
Frequently asked questions
How many grams is 1 cup of powdered milk?
One cup of powdered milk weighs about 120 g, spooned and levelled, using the USDA figure. That is for nonfat dry milk powder as sold, loosely spooned into the cup, and the weight varies a lot with packing, because the powder is fine and fluffy. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many tablespoons is 100 grams of powdered milk?
100 grams of powdered milk is about 13.3 tablespoons, spooned and levelled, because one tablespoon weighs about 7.5 g. Thirteen level tablespoons is just under 100 g, so add a small pinch more, or weigh the powder on a scale, which is much easier because the powder packs so easily.
How do I reconstitute powdered milk?
Mix a third of a cup of powdered milk with a cup of water to make a cup of milk. Stir the powder into the water slowly, so it dissolves without lumps, and let it sit for a few minutes before use. Reconstituted milk tastes slightly different from fresh milk, but it works well in baking, where the difference disappears.
Can I use powdered milk instead of fresh milk in baking?
Yes, and it is often better: powdered milk adds milk solids without adding liquid, which keeps the dough drier and the crumb softer. Reconstitute it with water if the recipe needs liquid milk, or add the powder dry and increase the water slightly. The result is a tender crumb and a golden crust, which is why bread machines use it.
How should I store powdered milk?
Keep it in an airtight container in a cool, dry place for up to 1 year. Damp makes it clump and go stale, and warmth shortens its shelf life. If the powder smells stale or has formed hard lumps that will not break apart, replace it, because stale powder will spoil a bake.