Nonfat dry milk has the same nutrient value as skim milk. Dry milk is versatile and has a long shelf life. It is a good source of protein, vitamins A and D, calcium and essential fats. Be sure to store dry milk in a cool place in an airtight container. Unsealed nonfat dry milk keeps for a few months. Because of its fat content, dry whole milk can be stored for only a few weeks.
1. Make fluid skim milk
When dry milk is added to water, fluid skim milk is formed. To make 1 cup of milk, add 3 tablespoons of dry milk to 1 cup of water. Beat the powder and water together with a mixer on slow speed or use a wire whisk to mix until the liquid has no lumps. For best quality, refrigerate overnight. If you do not mind added calories, you may add a spoonful of sugar and a drop or two of vanilla to enhance the flavor.
2. Use dry milk in recipes
When you add dry milk to a recipe, you also are adding valuable nutrients such as protein and calcium. You can use it in meat loaf, hamburgers, etc. Use ¼ to ½ cup per pound of meat. Try adding dry milk to mashed potatoes: Mash cooked potatoes. Add ¼ cup dry milk for each cup of potatoes, then add the cooking water from the potatoes to reach the desired consistency.
3. Substitute reconstituted dry milk for water
To get a little extra protein and calcium in your diet, try adding reconstituted milk when making hot cereal, hot chocolate, milk shakes or white sauces.
4. Pack dry milk when you are on the go
If you are planning a camping/backpacking adventure and want to bring milk along but don’t have a fridge to store it in, consider bringing dry milk. Dry milk is lightweight, doesn’t spoil and is easy to pack.