Using Powdered Milk

Powdered milk can be used in recipes on a regular basis. I use powdered milk for all my baking and also to make homemade yogurt and/or keifer. When using powdered milk in recipes, add the dry milk to the other dry ingredients. When the recipe calls for wet ingredients, add the amount of water you need to make the powdered milk. Here are some ways to use your powdered milk every day.

Good Drinkable Powdered Milk = To improve the taste of powdered milk, always mix with warm water and leave it overnight in the refrigerator. Another suggestion would be to add a little sugar or vanilla to enhance the flavor.  We also have found that aerating the milk by pouring it back and forth between containers helps to improve the taste.

In our home, to rotate the powdered milk, I always keep two quarts in the fridge.  I use it all the time in baking.  I also make sure that I make two quarts every time I open a new gallon of milk.  When we have drunk half the gallon, I pour the already mixed powdered milk into the gallon container and it extends our milk.  I have recently told my husband that's what I was doing and he hadn't even noticed a difference in taste.  My son does not like powdered milk, but doesn't notice when it's mixed half and half.  I also don't buy anything unless it's on sale, and that includes milk.  If we run out of milk, we drink powdered milk.  The trick to getting my son to drink the powdered milk is to mix in some Nesquick or Ovaltine.

Whole Milk = 1/3 C powdered milk mixed with 1 C warm water

Evaporated Milk = 2/3 C powdered milk mixed with 1 C warm water

Sweetened Condensed Milk = 1/2 c hot water, 1 C sugar, 1 C powdered milk

Buttermilk = 1/3 C powdered milk mixed with 1 C warm water. Add and stir in 1 T vinegar or lemon juice and let stand several minutes

Reconstitution Table for Dry Milk

QUANTITY	INSTANT MILK POWDER	NON-INSTANT GRANULAR	WARM WATER
1 quart	1 1/3 C	3/4 C	3 3/4 C
1 Pint	2/3 C	3/8 C	1 3/4 C
1 Cup	1/3 C	3 T	scant C
1/2 Cup	3 T	1 1/2 T	1/2 C
1/4 Cup	1 1/2 T	2 t	1/4 C

~ Edited from Carma Koester