How to Make Milk Powder Non-Instant

by Athena Hessong

Items you will need

  • Blender
  • 3 tbsp. milk powder, non-instant
  • 1 cup cold water
  • Pitcher
  • Whisk

Milk powder comes in two varieties: instant and non-instant. The difference lies in the ability of each to blend with water to create milk. Instant requires stirring only to completely dissolve the powder, but non-instant milk powder needs slightly more work. Correctly mixed, your non-instant milk powder can taste just as delicious as fresh milk. Once prepared, use your reconstituted powdered milk as you would use fresh milk: for drinking, putting in coffee or using in recipes. Unlike fresh milk, dry milk will keep for several months in a cool, dry place until you make it.

Step 1

Pour into the jar of a blender 3 tbsp. of milk powder and 1 cup of cold water for each cup of milk desired.

Step 2

Blend on low speed for 10 seconds or until the powder dissolves. Transfer the prepared milk to a pitcher and refrigerate for four hours before serving.

Step 3

Alternatively, pour 1/2 cup of water into a pitcher and sprinkle the milk powder on top.

Step 4

Whisk the milk powder into the water while pouring the remaining 1/2 cup of water into the pitcher. Allow to sit for at least four hours in the refrigerator for the flavors to develop.

Step 5

Store the prepared milk in the refrigerator for up to one week.

Photo Credits

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