Reconstituting Powdered Milk

The key to reconstituting powdered milk is to use the right proportion of water powder. This handy little table shows exactly how to make a specific amount of milk from powder.

To equal this amount of liquid milk Use this much
fresh water
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

Here are some tips to help the reconstituted milk taste more like fresh milk:

  • Use cool water. 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.
  • Prepare it the night before, so it has a chance to blend and chill overnight.
  • 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.
  • 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%.

http://www.hillbillyhousewife.com/reconstituting.htm

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