NovelTeas

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Homemade Powdered Milk

Store-bought powdered milk can be expensive and sometimes has an off taste. What if you could turn a gallon of regular milk into months of shelf-stable powder for just a few dollars? This old-school method makes it possible!

Ingredients
* 1 gallon milk (whole, 2%, or whatever you prefer)

Instructions
1. Pour the milk into a large heavy pot and bring it to a gentle boil. Reduce the heat and simmer slowly, stirring occasionally, until it thickens to a consistency similar to Play-Doh.
2. Spread the thickened milk mixture in a thin, even layer on cookie sheets (silicone mats work especially well).
3. Place the trays in the oven set to its lowest temperature (around 150–175°F / 65–80°C). Dry until the mixture is completely bone-dry and brittle. This can take several hours — check often so it doesn’t brown.
4. Break the dried sheets into pieces and grind them in a blender or food processor until you have a fine powder.
5. Store the powder in a clean, airtight mason jar in a cool, dark pantry. It will keep for many months.

To Reconstitute
Mix about ¼ cup of the powder with 1 cup of water and whisk well.

Tan’s Tip
This homemade powdered milk works well for baking, emergency preparedness, camping, or those times when fresh milk runs out. Because it is made from regular milk, the flavor and texture will be a bit different from commercial nonfat dry milk — but it’s a handy skill to have.

— The Tan Recipes