Learn to Use Nonfat Dry Milk in Your Food Storage, It Will Save You Money and Time
I have about 100 pounds of regular nonfat powdered milk as part of my long term food storage. We don’t drink a lot of milk now that the kids are gone, but I use it regularly and exclusively for cooking. I never have to worry about having it on hand.
The addition of powdered milk in your food storage is a great way to save money but what about the claim that powdered milk is full of oxidized cholesterol? Should you even have it in you food storage to begin with? According to Nutrition Diva: Nonfat dried milk is not going to be a significant source of oxidized cholesterol because nonfat milk contains almost no cholesterol to begin with. It would be different if you were thinking about storing powdered eggs, which contain a lot of cholesterol.
There Are Two Kinds of Powdered Milk
1. Instant nonfat powdered milk is made with a process that results in larger flakes and is easy to mix with a spoon or blender because it dissolves in water easily (and instantly, hence the name). It also makes a better drinking milk (some say) based on taste. This would be the kind to use for hot cocoa mixes or whenever you want the milk to dissolve quickly. I have about 10 pounds of this on hand at any time.
2. Regular nonfat powdered milk is more difficult to mix than instant. It is slower to dissolve and requires more stirring. The best way to reconstitute it is with hot water in a blender or with a wire whisk. It requires chilling before it can be served as drinking milk. Price wise, non-instant milk is the frugal purchase because you will use less in cooking. This is what I purchase in bulk. It is also the kind of powdered milk you use to make yogurt.
Uses for Your Powdered Milk
If there are milk drinkers at your house, you might find this post from 2010- The Great Powdered Milk Taste Test and Review from Utah Preppers helpful. The did an in-depth comparison of 10 different powdered milk varieties and while the cost per can is probably outdated, it will give you a starting place to compare taste. To improve the taste some people add: 1½ cups sugar and up to 1 teaspoon of vanilla to taste.
Powdered Milk Cooking Tips from Washington State
- In cooked cereals, add 3 tablespoons of nonfat dry milk powder to each ½ cup of dry cereal (such as oatmeal) prior to cooking. Use the same amount of water as called for in the package directions when cooking the cereal.
- For a thicker and more nutritious milkshake, add 1 or 2 tablespoons of nonfat dry milk powder per serving.
- Substitute nonfat dry milk powder for non-dairy creamer in coffee and tea for more calcium and no fat.
- Add ¼ cup nonfat dry milk powder to each cup of fluid milk when making biscuits, muffins, pancakes, yeast breads, cookies and cakes. This will cause your recipe to be firmer and to brown faster. Lowering the baking temperature or reducing the amount of sugar will reduce this browning effect.
- Add ½ cup nonfat dry milk powder when reconstituting canned soup. Add ½ cup nonfat dry milk powder per can of condensed soup when making casseroles, such as tuna and noodles with cream of mushroom soup.
- Add nonfat dry milk powder when making mashed potatoes, using 1/3 cup per 4 servings.
- Add ¼ cup nonfat dry milk powder for every pound of ground meat before browning. Add 2/3 cup nonfat dry milk powder for every pound of ground meat when making meatloaf or meatballs.
- Add ¼ cup nonfat dry milk powder to each cup of fluid milk, or add ½ cup nonfat dry milk powder to each cup of water or broth when making puddings, custards, gravies and sauces. This may make the recipe slightly thicker.
Use this conversion chart to use powdered milk in any recipe calling for milk. Some people add the dry powdered milk to your dry ingredients and water to your wet ingredients. I usually reconstitute it and add it all wet.
1 Cup Milk = 1 Cup Water + 3 Tablespoons Powdered Milk
3/4 Cup Milk = 3/4 Cup Water + 2 1/4 Tablespoons Powdered Milk
2/3 Cup Milk = 2/3 Cup Water + 2 Tablespoons Powdered Milk
1/2 Cup Milk = 1/2 Cup Water + 1 1/2 Tablespoons Powdered Milk
1/3 Cup Milk = 1/3 Cup Water + 1 Tablespoon Powdered Milk
1/4 Cup Milk = 1/4 Cup Water + 3/4 Tablespoon Powdered Milk
Make your own Sweetened Condensed Milk: (14 oz. can) Blend VERY WELL in blender.
1/2 cup hot water
1 cup dry powdered milk
1 cup sugar
1 tablespoon butter
Make your own Evaporated Milk: (12 oz. Can) Blend VERY WELL in blender.
1-1/2 cup water
1/2 cup + 1 tablespoon dry powdered milk
Make your own Buttermilk or Sour Milk:
1 cup water
1/4 cup powdered milk
Add 1 tablespoon lemon juice or white vinegar to a cup of milk and let it stand for 5 – 10 minutes.
Basic Dry Pudding Mix:
1-1/2 cups sugar
2-1/2 cups instant powdered dry milk
1-1/4 cups flour
1 teaspoon salt
Stir the ingredients together until well mixed. Store in a tightly covered container in a cool place. Makes enough mix for 24 servings.
1/2 cup ice cold water
1/2 cup sugar
1/2 cup instant powdered milk
2 tablespoons lemon juice
Put water into an ice cold bowl. Add milk and beat with a cold egg beater until stiff. Add sugar slowly while beating. Add lemon juice and beat only until well mixed.
Cocoa or Chocolate Milk Mix:
1 cup cocoa
4 cups instant powdered milk
1/2 teaspoon salt
3/4 cup sugar (or equivalent sugar substitute)
Combine ingredients and store in a tightly covered container.
To make one cup hot cocoa or chocolate milk use 1/2 cup mix and 1 cup water. Combine part of the water with mix and stir to make a smooth paste. Add remaining water and blend well. Heat to make hot cocoa or chill to make chocolate milk. see more recipes at Transylvania Vocational Services.
You can find additional recipes in this publication Nonfat Powdered Dry Milk from Utah State University Extension and even more in this USDA Department of Agriculture Collection of Nonfat dry milk recipes.
Good article. Question: does your conversation chart refer to the instant or regular? And how do you store the regular for the long term?
The conversion chart is for regular milk, however I’ve used it for instant too. I store my powdered milk in #10 cans. They will last for at least 10 years that way.
Nathalie Bujold Ryan says
Hi Shelle. I can see where it could be very helpful to have a store of dry milk in storage for various cooking needs. But I question the nutritional value of non-fat milk in general. And for me, I absolutely do not want any flavor enhancers added to any of my food. So before buying any dry milk products I would read the ingredients label very carefully. But that’s just me.
Thanks for the tips Natalie! I agree that understanding the ingredients in dry milk products is important.
I am making yogurt. The recipe says to boil the milk and then let it cool. Does reconstituted dry milk need to be boiled?
Yes, I think it does, Hope.
Can you tell me where you get your bulk dry milk and what brand you use. I have no idea what to buy or where it get it. I’ve been using instant dry milk from Walmart for years, but have never seen the non instant.
Hi Hope, this is where I have purchased my dry milk in the past. I would have to do some price comparison shopping to see if it’s still a good deal. I do like that it comes in smaller pouches so I don’t have to repackage it. http://store.lds.org/webapp/wcs/stores/servlet/Category3_715839595_10557_3074457345616706370_-1_N_image_0
Hi my name is Emmett
I can supply you with Nonfat dry milk.
This product is not instant NFDM product is sold by the pound..
Email me if interested
Wow nice article..really helpful..thanks for sharing!
Hi I was trying to make condensed milk with the powder milk, the attempt was a failure. My question now is what to do with that very sweet milk liquid? Don’t feel like wasting it. Help appreciated.
Hi Saliha, you could use it for coffee creamer…
Please after making dry pudding mix. How much do you use to make the pudding? Thanks
Use the link for more recipes with dry milk powder in this article below the powered milk recipes .
What if I just want to use dry milk without the water, can I use it that way? And if so then if a recipe calls for 1 cup of milk how much dry milk should I use. Thank you
Shazia, yes you can add the water and powder separately. The amount is going to be based on the package directions. How much powder are they recommending for 1 cup of milk? It is probably around 3 tablespoons.
I would like to make a cookie dough with all shelf- sustainable items (flour, coconut oil, vanilla, etc.) so that the cookie dough does not need to be refrigerated. If I use powdered milk, will that make it necessary to refrigerate?
Jessica, as soon as you add any kind of liquid to it, you’ll have to refrigerate.
Jessica……if you’re making a cookie ‘dough’…..how about just trying to mix the dry ingredients and dry milk powder together, then mix into a sort of crumble since with the coconut oil and vanilla?? ready to later have water/egg added??
I will say in my experience of making pre-mixes that have dry milk in them, even when pre-mixing the dry ingredients thoroughly, the dry milk sort of clumped here and there after it stored for a couple of months. I was able to put it in the blender when using the mix and that solved the bits/clumps….so just a little warning!!!
Terri Broviak says
Nestle(it is called Nestle Nido) has a powdered whole milk. It is usually on the Hispanic aisle, it tastes a lot better than the regular non-fat dry milk.
can i use this powder milk for drinking and milk shake etc. but the shopkeeper says its for bakery and commercial use.
can i have your whatsapp. i have many more questions.
Adding a few tablespoons of dry milk powder to heavy cream you are whipping makes it stable and last for days and days in the fridge without collapsing! Great trick!
Awesome! Thanks for the tip, Leslie!