Milk is a major ingredient in many baking and cooking recipes. However, it has a tendency to spoil quickly and is hard to maintain a steady supply of. Dehydrating raw milk allows for long-term storage and usage of this dairy product. This way, milk becomes lighter, is easier to take on long trips and keeps for months at a time. You can dehydrate different grades of milk fat, from nonfat to whole milk. The lactose is usually kept in its raw state before dehydration, for the process itself pasteurizes the milk, making it safe to ingest.
Set the drum dryer, which you can find at specialty food stores, to medium-high heat.
Place a small layer of raw milk over the top of the drum.
Make sure the drum is not scalding the milk. If it smells burnt, turn the heat down. It should be at a temperature of around 135 F.
Scrape off the milk when it is dry and place it in a bowl.
Repeat until all the milk is dried.
Freezing milk is often cited as a good alternative to making dehydrated milk. Making your own dehydrated milk is not as cost-effective as purchasing it at a grocery store. To reconstitute the milk, just add water.
It is easy to scald or burn the milk, so watch it carefully.