Dry milk, or powdered milk as it is commonly called, should be a staple on every pantry shelf. Dry milk, once reconstituted, can be use for drinking or in any recipe calling for milk. You can also use dry milk to make condensed and evaporated milk for your chosen recipe. Dry milk is available at any grocery store and comes in packages of several sizes to suit your needs. Once opened, store dry milk in an airtight container to preserve freshness.
Things You'll Need
- Dry milk
- Measuring cups
- Wire whisk
Measure 1 1/3 cups of dry milk powder.
Fill a pitcher or other container with 1 cup of water.
Pour the dry milk into the water and whisk until the mixture is smooth and without any lumps.
Add an additional 2 3/4 cups of water to the pitcher and whisk until blended. This will give you a full quart of milk.
Chill the milk overnight in the refrigerator before serving.
Tips & Warnings
- Most available dry milk on the market is of the instant variety. If you are using non-instant dry milk, the ratio would be 3/4 cup powder to 3 3/4 cups water. The mixture would need to be heated thoroughly to allow the powder to dissolve and make the milk. Chill overnight before serving.
- If a recipe calls for 1 cup of milk, blend 1/3 cup of dry milk powder with the dry ingredients. Add an additional 7/8 cup of water to the wet ingredients called for in the recipe.
- If fresh milk often spoils before use in your household, purchasing dry milk can save you money.
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