Tips for Turning Dry Milk into Delicious, Creamy Fresh Milk
Step 1: Select Your Dry Milk
When it comes to choosing the right dry milk for your needs, there are a few options to consider. "Instant" dry milk is the most common and easiest to mix, while "regular" or "non-instant" dry milk tends to have a less desirable taste. For a richer taste, you may want to opt for "whole milk powder," though it has a much shorter shelf life. It is important to note that dry milk labeled "extra grade" in the United States has met predetermined quality and taste standards. Whole milk powder may be difficult to find in stores and may need to be ordered online.
Step 2: Reconstitute Your Dry Milk
Begin the process of transforming your chosen dry milk into liquid milk by mixing it with cold water. You can follow the instructions listed on the package or use these approximate measurements for one liter (or one quart) of milk: mix 315mL (1⅓ cups) of instant dry milk into 500mL (2 cups) of cold water until fully dissolved. Then, add another 500mL (2 cups) of water and stir until thoroughly mixed. Allow it to stand for a few minutes before stirring again. For "regular" dry milk, use 175mL (¾ cup) of powder instead. Dissolve it first in a small amount of hot water before adding it to the cold water.
Step 3: Mix with Real Milk
If desired, you may mix your nonfat dry milk with whole milk to achieve a similar consistency to 2% milk. Alternatively, if you're using dry milk primarily for shelf life purposes, you may consider using UHT ("ultra high temperature") milk which remains fresh for up to six months at room temperature. However, if you're using dry milk to save money, consider using regular milk and adjust as necessary for your budget. Keep in mind that UHT milk is slightly sweeter than regular milk and may not suit everyone's taste.
Step 4: Chill Your Milk
Whether you're drinking your dry milk solo or mixed with regular milk, it's recommended to serve it chilled for optimal flavor. If you don't have access to a refrigerator, keep the container wrapped in a damp towel and store it in a cool location such as a cellar. If you notice that your milk is lumpy, let it chill overnight and stir again the following day. It's worth noting that lumps can occur due to outdated or improperly stored milk powder. In particular, non-instant powder is prone to lumping even when fresh.
Save the remaining dry milk powder by transferring it to a glass or metal container after opening the package. It is advisable to avoid plastic containers to prevent an unpleasant odor. Seal the container tightly and store it in a dry and dark place. For people living in humid areas, it is recommended to include a desiccant pouch.
To reconstitute nonfat dry milk powder, use 1⅓ cups (315mL) of powder to 1 quart (1 liter) of water if instant nonfat dry milk powder is being used. To blend the mixture, a blender is recommended, although hand whisking is still permissible.
Egg powder, which is shelf-stable and safe to eat uncooked, is an emulsifier that effectively blends ingredients that do not naturally mix. This makes it the appropriate choice for incorporating fat that restores richness to nonfat dry milk. The following amount of egg powder should be blended in with reconstituted milk to achieve different percentages of milkfat:
• 1.25mL (¼ tsp) of egg powder for 1% (low-fat) milk.
• 2.5mL (½ tsp) of egg powder for 2% (reduced-fat) milk.
• 15mL (1 tbsp) of egg powder for whole milk.
Note: Soy lecithin, which comes in 3 to 10g amounts, can also be added instead of egg powder for those who do not want an egg flavor.
Adding neutral vegetable oil to the mixture is also recommended. Refined canola, safflower, or sunflower oil, which is devoid of any distinct tastes, should be chosen. It must be blended, or whisked entirely into the milk to remove any droplets of oil. The amount of oil to include varies depending on the desired taste, as follows:
- • 10mL (2 tsp) of oil for 1% milk.
- • 20mL (4 tsp) of oil for 2% milk.
- • 30mL (2 tbsp) of oil for whole milk.
It is possible to achieve a more authentic and appealing milk flavor by substituting "butter powder," which can be purchased online, but this has not been tested and should be approached with caution. Keep in mind that butter powder is less dense than oil, requiring greater quantities than those outlined here.
In order to ensure proper mixing, shake the milk well before using, as the oil component will rise to the top after a few hours. If the flavor is lacking, adding a small amount of sugar or other flavors may help. Suggestions for flavoring include: vanilla extract, which can be added in small amounts to a liter of reconstituted dry milk for a delightful taste; sugar, which can be stirred in by the spoonful or added to an entire liter to create a "dessert milk"; and chocolate syrup, which can mask unpleasant flavors even more effectively.
Surprisingly, a pinch of salt can enhance the flavors of the milk without making it taste salty. Simply stir it in well and you will likely notice a sweeter taste. An additional suggestion is to add a chopped carrot to the refrigerated milk jug and let it steep, removing it before use. While the effect is not significant, it may lend a subtle improvement to the taste.
As for the best type of milk to use when making yogurt, personal preference suggests that fuller fat content results in a more successful outcome, as skim milk has the tendency to produce a less viscous consistency.
In what way can milk benefit from the inclusion of carrots?
By putting carrots in milk, one can replenish it with vitamin B and Carotene that are lost during processing. While the addition doesn't offer significant benefits, this practice is an age-old trick formerly employed by the navy. Additionally, a touch of flavor can be induced into the milk using this method.
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Last Updated: August 15, 2022
Categories: Eggs and Dairy
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"To make milk more palatable for consumption, one can add sugar, vanilla, and salt to half the recommended quantity of water. However, be extra cautious while incorporating vanilla as more than a few drops can transform the milk from a drinkable substance to a specialized cooking or baking ingredient." Read more...
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