Powdered milk is a convenient and affordable alternative when fresh milk is not available. First developed by a Russian chemist in 1832, demand for powdered milk rose dramatically during the supply disruptions of World War II and it has been a staple in many homes ever since. Powdered milk can be mixed to replace fresh milk in recipes or for drinking.

To produce a cup of milk, mix 1/3 cup of powdered milk with 8 ounces of water, according to SACO Foods, producer of dried milk products. Products may vary, so it is advisable to follow the manufacturer’s label if available.

Powdered milk is a handy way to include dairy in your diet when fresh milk is unavailable. It is also portable; for example, backpackers use powdered milk in recipes on the trail. In addition, many bread-making machine recipes specify using powdered milk to prevent spoilage when the delayed mixing function is used.

Powdered milk is an acceptable substitute for fresh milk in recipes. Simply mix according to package instructions, and use in place of the fresh milk. Some recipes use powdered milk to add a creamy richness not achievable using liquid milk, in a macaroni and cheese dish, for example.

Powdered milk is available at most supermarkets. Varieties include, non-fat, low-fat, whole and buttermilk. Often the price per gallon is less than regular milk. Since no refrigeration is required, it can simply be store in a cool dry location for up to two years from the date of packaging -- an important benefit in remote areas with supply challenges.