Dry milk is a great option to consider when it comes to getting all the nutrients found in regular liquid milk. Not only that but adding extra dry milk to your meals is an excellent and affordable way to boost their nutritional value.
There are two types of dry milk: regular and instant. Both types are made from fresh, pasteurized, vitamin D milk that has been dried by spraying it into hot air. Instant milk goes through an additional process that makes it easier to mix with water compared to regular dry milk. However, both types contain the same nutrients. Nonfat dry milk has had the water and butterfat removed, so it has the same vitamins and minerals as regular dry milk but with no fat and fewer calories.
When it comes to storing dry milk, it’s important to keep it in an airtight and waterproof container. It should be placed in a cool and dry location, away from foods with strong odors like garlic and onions. Moisture, warm temperatures, oxygen, and light can affect the flavor of dry milk and cause clumping. To extend its shelf life, it’s best to use dry milk within a few months after opening. After mixing, it should be refrigerated and consumed within three to five days.
Using dry milk is quite simple. You can easily make 1 quart of liquid milk by mixing or shaking 1-1/3 cups of instant dry milk with 4 cups of water. To reconstitute regular dry milk, beat the dry milk with about half of the water until the lumps dissolve, and then stir in the rest of the water. Another option is to shake it up in mason jars. The liquid milk should be covered and stored in the refrigerator. Many people find that the flavor of liquid milk made from dry milk improves after it has been refrigerated for a few hours. It can be used for drinking or cooking, just like fresh milk.
When baking with dry milk, you can add the dry milk to your dry ingredients and add the water to the other liquid ingredients. For every cup of milk required in a recipe, you can use 1/3 cup of dry milk and 1 cup of water. If your dry milk has a slightly off flavor, it can still be used in baked products or mashed potatoes.
It’s important to note that milk made from nonfat dry milk powder has very little fat, so the flavor might be slightly different than if whole milk were used.
Dry milk is a versatile and convenient option that provides all the essential nutrients found in liquid milk. By following proper storage guidelines and using it in various recipes, you can make the most of this economical and nutritious food. So why not give dry milk a try and see how it can enhance your meals?