Dry milk powder in the pantry can save you a last minute trip to the store when the jug of milk in the fridge runs dry. Non-instant milk powder is also nonfat, so it makes a suitable substitution for skim milk in your favorite recipes. The noninstant variety is more difficult to dissolve than instant milk, but when properly mixed and chilled it provides a suitable substitute for fresh milk for drinking. Non-instant dry milk works exceptionally well in baked goods where it performs the same as fresh milk.
Warm water in a saucepan until it feels warm to the touch but isn't hot enough to cause burns.
Measure the milk powder into a mixing bowl. For every quart of milk you need, use ¾ cup of milk powder; for every cup of milk you need, measure 3 tablespoons of powder.
Add the water to the mixing bowl. Add 3 ¾ cups of water for every ¾ cup of milk powder, or 1 cup for every 3 tablespoons of powder.
Whisk the milk powder and water together using a hand blender or mixer on low speed. Stir until the powder has completely dissolved and there is no loose powder swirling at the bottom of the bowl. Non-instant milk combines slowly, so it may take 5 minutes or longer to dissolve it completely.
Pour the reconstituted milk into a lidded pitcher or container. Store it in the fridge overnight before serving so it can chill completely.
- If you use noninstant powdered milk as a substitute for liquid milk in baking, add the milk powder to the dry ingredients and increase the liquid ingredients to make up for the missing liquid milk. For example, use 3 tablespoons milk powder and 1 cup water in a recipe requiring 1 cup milk.
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