Ingredients:
4 cups (32 oz) of milk
Instructions:
- Pour the milk into a pot and heat over medium-high heat, stirring occasionally.
- Once it starts simmering, reduce to medium heat and continue stirring until thick and creamy.
- Lower the heat to avoid burning, and stir until the liquid evaporates, forming a thick paste.
- Remove from heat and spread the paste onto a tray or parchment paper to dry.
- Option 1: Let it dry out in a well-ventilated area.
- Option 2: Dry it in the oven at 65-70ºC (149-158ºF) with the door slightly open to release steam.
- Once completely dried, grind the paste into a powder using a food processor. Pass it through a fine-mesh sieve.
- Store the powdered milk in an airtight container. Keep it in a cool, dark place. Milk powder can be stored for up to 3 months.
Notes:
- Skimmed milk will have a longer shelf life due to its lower fat content. (12-18 months)
To Reconstitute:
- Add 1/4 cup of powdered milk to 1 cup of warm water and stir well.
You can use reconstituted powdered milk in any recipe that calls for regular milk, or add powdered milk directly into your recipes.
