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.
Jenny Harrington has been a freelance writer since 2006. Her published articles have appeared in various print and online publications. Previously, she owned her own business, selling handmade items online, wholesale and at crafts fairs. Harrington's specialties include small business information, crafting, decorating and gardening.