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The HBHW Recommends
Reconstituting Powdered Milk
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To equal this amount of liquid milk |
Use this much |
And this much Instant Non-Fat Dry Milk Powder |
| 1/4 cup | 1/4 cup | 1-1/2 tablespoons |
| 1/3 cup | 1/3 cup | 2 tablespoons plus 1 teaspoon |
| 1/2 cup | 1/2 cup | 3 tablespoons |
| 1 cup | 1 cup | 1/3 cup |
| 1 quart | 3-3/4 cup | 1-1/3 cups |
| 2 quarts | 7-2/3 cups | 2 -2/3 cups |
| 1 gallon | 15-1/2 cups | 5-1/3 cups |
The table above will help you work out the amount of powdered milk you will need to prepare a specific measurement of liquid milk. Here are some tips to help the milk turn out as fresh tasting as possible:
- Use cool water when possible. The powder tends to dissolve more readily in cool water.
- Stir the milk a lot, to dissolve the milk powder. Then let the milk sit for a little while and stir again. The protein in the milk powder blends most easily if it gets a chance to stand after mixing.
- Chill the milk whenever possible. Use a refrigerator if you have one. If you don’t, then wrap the milk in a wet towel. As the water evaporates, the milk will cool. If you have a root cellar or basement, you may want to keep the milk there, or even outside in the fall and winter.
- If you store the milk outside be sure that it is protected from critters who may be thirsty. A box with a large rock on top is sufficient to keep out most animals.
- If you do not have refrigeration, then only prepare enough milk to last the day. I prepare it the night before, so it has a chance to blend and chill overnight. About 2 quarts will be enough to last a family of 4 for most of the day. If you continually find you have some left over, then prepare less the next day. If you find yourself running out, then prepare more.
- Some people add a drop or two of vanilla to their milk to improve the flavor. Other people add a spoonful or two of sugar for the same purpose. I don’t use either of these ideas, because we are accustomed to reconstituted milk, and prefer it plain.
- If you have fresh milk available, then it may be mixed half and half with reconstituted milk to improve the flavor. If you use half whole milk and half reconstituted milk, you will end up with a very good tasting milk that is equivalent to 2%.
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Website & Graphics by ccd
Website & Graphics by ccd
May 20th, 2009 at 11:24 pm
2tsp of butter powder in a quart of prepared milk will add the nearly-natural milk fat back in to make something very close to whole milk. In a quart of whole milk, which consists of 4% butter fat, one would expect to find about 1/4 cup of buttermilk and 2tsp of butter. Sadly, most buttermilk sold today is not actually the leftovers from making milk but rather just cultured milk so buying expensive buttermilk poweder may not be in your best interest.
For a delecious quart of rich and creamy milk that is not so expensive as adding a can of cream, add 2tsp of butter powder (margarine powder _may_ work), and 1 to 2 Tablespoons of plain yoguhrt then chill, stir, and compare to a glass of store-bought whole milk. To us, there seems to be less “powdered” flavor this way too.
For cream, which is about 72% butter fat, about 3/8c of butter powder is added to the quart of non-fat milk. 1% milk has about 1/2tsp of butter powder. 2% has about 1tsp of butter powder.
July 11th, 2009 at 10:49 pm
You mention preparing the milk the night before… will reconstituted milk last overnight without refrigeration? I know regular milk is good at room temp for around four hours (or so I’ve read).
I’m going on a camping trip in a couple of weeks and want to make my morning breakfast mix, which requires milk. Where we’re staying it will be in the 40’s at night, so I’m hoping to use your idea of preparing the milk mixture the night before. Then it should be nice and cold the next morning.
Thanks!