But recently, I learned that there is a single ingredient that can make almost every baked good better: milk powder. Milk powder, also called powdered milk (not to be confused with malted milk powder), is what happens when you evaporate all the liquid out of milk—it’s essentially milk in its most concentrated form. What’s more, milk powder is ideal for the baking-heavy times we’re in: its low moisture content means that you don’t have to refrigerate it—it can sit in your pantry for more than a year. Chef Christina Tosi, author of Momofuku Milk Bar and Milk Bar: Kids Only, says she can’t think of a dessert that milk powder wouldn’t improve. “Milk powder has an amazing way of adding a terrific baseline flavor,” she explains.
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