Having dry milk on hand is extremely handy whenever I run low on regular milk. Back in the day when my kids were drinking cold milk by the gallon, having a back-up ready to go was a life-saver. With a couple of tricks, you can even turn it into buttermilk or evaporated milk.
In fact, I do have a lot of dried milk in my pantry. We don’t drink a lot of milk anymore now that my kids are older, but I do use it for baking and in other recipes. I have stocked up on mostly instant milk and powdered milk, with a can or two of milk alternatives. Here’s how these are different.
Instant Dry Milk
Instant Dry Milk is non-fat and will dissolve instantly in water, both cold and hot. If you’re looking to stock up on milk that will be used primarily for drinking, this is your go-to product. I think you’ll be pleasantly surprised by the taste if your only memory of drinking dried milk is from 20 years ago. The product has improved a lot since then!
Instant milk is made by a process called spray drying, in which milk is quickly dried by hot air. This produces a very, very fine powder, which helps instant milk dissolve quickly when mixed with water.
Some moms add a small amount of vanilla to the rehydrated milk, just to add a little extra flavor, and then serve it nice and cold. If you’re concerned about additives, check the label on the brand you are considering buying. Some add only Vitamins A and D3, while others might contain additional ingredients.
You can use this product in your cooking and baking recipes as well, so it’s quite a workhorse in your kitchen. Store it carefully, however, in the coolest location possible. Its ideal storage temperature is in the 55-70 degree range (F), which is quite cool. Warmer temperatures will lead to a gradual decline in nutrition and flavor, in particular.
Powdered Milk
Not all food storage companies sell powdered milk, but this dry milk is a little different from “instant” dry milk. It’s also non-fat and is intended for cooking and baking. It doesn’t need to be rehydrated before being added to your recipes. If your family doesn’t drink much milk, you may want to stock up more with powdered milk and less with instant.
Powdered milk is created in a process called drum drying. This process produces a dry milk that has a different texture than instant milk, and since more heat is added in the drum drying process, the flavor changes slightly. The powdered milk particles aren’t puffed with any air, which makes it more difficult to combine with water. Some moms mix powdered milk with warm water for easier blending.
Milk Alternatives
When I first began buying from food storage companies, I was mystified by this “milk alternative” until a friend told me to think of it as a milk beverage. It’s not 100% milk but instead is a whey-based alternative. Morning Moo is one very popular brand and comes in a chocolate version.
A milk alternative is going to contain sugar, including corn syrup, and a number of other additives. It can be mixed with water and served cold as a beverage, used in shakes and smoothies, and used in any number of recipes that call for milk. However, because of the added ingredients, you won’t be able to use a milk alternative to make yogurt or cheese.
Dry Milk to Fresh Milk
Either Instant or Powdered milk will combine with water to produce milk that can be used in recipes. Check your container of instant/powdered milk for instructions, but in most cases, you can use these measurements:
1 cup water + 1/3 cup dry milk = 1 cup milk
1 quart water + 1 1/3 cups dry milk = 1 quart milk
2 quarts water + 2 2/3 cups dry milk = 2 quarts milk
1 gallon water + 5 1/3 cups dry milk = 1 gallon milk
A #10 an of instant milk will make around 50-55 cups of rehydrated milk.
How to store dry milk
Dry milk can be a bit fussy when it comes to long-term storage. Food storage companies will claim that their dry milk will last 25 years in storage, but that’s in optimal conditions in temperatures ranging from 55 to 70 degrees (F)! Most homes are warmer than that and household temperatures vary from day to day and from season to season. Inconsistent temperatures negatively affect any food in your pantry. (See my article about the enemies of food storage.)
Because milk is a little more picky than other foods, it may be wise to stock up on smaller amounts and put it in your regular food rotation. That is, use the dry milk with the oldest expiration date and then replace it with newer, fresher dry milk. If you don’t use dry milk all that often but still want it in your storage, either buy it in smaller containers (#2.5 cans rather than the gallon-size #10s) or repackage it in canning jars or smaller mylar bags. This article contains instructions for repackaging foods.
Dry milk versatility
You probably know how to quickly transform regular milk into buttermilk, but did you know you can do the same, and more, with dry milk?
Buttermilk
To one cup of reconstituted milk, add 1 Tablespoon lemon juice or vinegar. Stir and allow to set for 5 minutes. Add to any recipe that calls for buttermilk.
Sweetened Condensed Milk
In a blender, combine 1/2 cup hot water, 1 cup dry milk, 1 cup sugar, 1 Tablespoon butter. Blend well and use in any recipe in place of sweetened condensed milk.
Evaporated Milk
Whisk or use an electric mixer to combine 1 1/2 cups water and 1/2 c. + 1 Tablespoon powdered milk powder. When thoroughly combined, use this in place of evaporated milk.
Bonus recipe
From Auguson Farms, try this yummy Hot Cinnamon Milk Mix!
2 cups Fresh Instant Nonfat Dry Milk
1 cup dry powdered creamer
1 cup sugar
1 1/2 teaspoons cinnamon
Vanilla extract
Mix all dry ingredients together and store in airtight container. Add 3 heaping spoonfuls to a mug of hot water. Add a splash of vanilla, stir well, and enjoy!
The post Stocking Up on Dried Milk: A Tutorial by The Survival Mom appeared first on The Survival Mom. Be sure to check it out!
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