What is Powdered Milk?
Wikipedia defines powdered milk as a manufactured dairy product made by evaporating milk to dryness.This technique gives milk a much longer shelf life than liquid milk; it doesn’t need to be refrigerated; and in this evaporated state, it is easier to transport.
Marco Polo wrote of sun-dried skim milk during the days of Kublai Kahn, whose troops carried it in the form of a paste. The first form of modern production was invented by a Russian physician. Today powdered milk is usually made by spray drying milk products. The milk is concentrated to about 50% milk solids, which is then sprayed into a heated chamber where the water evaporates instantly, leaving powdered milk solids. Another process is freeze drying which preserves more nutrients that heat drying. The drying method may alter the solubility in cold water and the flavor.1
Powdered Milk is Nutritious
Most of us have had a less than pleasing experience with powdered milk. Improvements in the processing techniques has resulted in a much more agreeable product. It is a prepper staple that we should all add to our supplies. One cup of dry milk provides you with a good source of protein, vitamins A and D, calcium, magnesium and essential fats.2
Powdered Milk Facts
Here are some things you should know about powdered milk:
• There is a big difference between Regular Nonfat Dry Milk and Instant Nonfat Dry Milk. Regular can be turned into a variety of milk products; Instant can only be drinkable milk.
• There are almost twice as many servings in Regular Nonfat Dry Milk as in Instant.
• There is more protein per serving in Regular Nonfat Dry Milk.
• Instant Nonfat Dry Milk tastes better.
• Instant dissolves easier than Regular Nonfat Dry Milk.
• Instant can be found in most grocery stores; Regular is available online in emergency preparedness stores.3
Regular Nonfat Dried Milk can be used to make:
Sour Cream – by mixing 1/3 c dry milk with 3/4 cup plain yogurt. Makes a great low fat dip.4
Regular Milk – just substitute 1/3 cup dry milk and 1 cup cold water. Best chilled.
White Sauce – mix 1/3 cup dry milk, 3tsp melted butter and 3 TBS flour to form a paste. Slowly ad 1 cup water and whisk until smooth.
Yogurt – can be made using 1 cup Regular Nonfat Dried Milk mixed with 2 cups warm water (110ºF) and 2 TBS plain yogurt as a starter. Keep at 110º about 8 hours to thicken. This technique can also be used to make Yogurt Sour Cream and Cream Cheese. These can be used in pancake mixes and Stroganoff recipes3 as well as hot cocoa, instant oatmeal and pudding mixes.2
Billie Nicholson, Editor