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.
Pour into the jar of a blender 3 tbsp. of milk powder and 1 cup of cold water for each cup of milk desired.
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.
Alternatively, pour 1/2 cup of water into a pitcher and sprinkle the milk powder on top.
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.
Store the prepared milk in the refrigerator for up to one week.