how many grams in a cup of dry milk?

try a different amount

conversion reference

things people ask

• Why does my bread recipe call for dry milk instead of fresh?
  Dry milk lets you load the dough with milk solids without adding water, which keeps your hydration math clean. A typical enriched loaf uses 2-4 tablespoons (14-28 g) per cup of flour. The milk proteins tenderize the crumb and brown the crust, and the powder doesn't need to be scalded the way fresh milk does to deactivate whey proteins.
• Does instant versus non-instant dry milk weigh the same per cup?
  Roughly, but not exactly. Instant (agglomerated) dry milk is more granular and pours like coarse sand — a level cup runs close to 112 g. Non-instant is a finer powder that packs tighter, so a scooped cup can climb to 130 g or more. King Arthur's spoon-and-level convention assumes instant. If you only have non-instant, weigh it.
• How much liquid milk does one cup of dry milk reconstitute to?
  About three cups of fluid milk. The standard ratio is 1/3 cup powder plus enough water to make 1 cup, so 112 g of powder yields roughly 24 oz of reconstituted skim milk. Useful to know when a recipe gives you milk by volume but you're working from a pantry can — convert backward to avoid over-diluting.

related conversions

• Dry Milk: tablespoons to grams
• Dry Milk: teaspoons to grams
• Dry Milk guide