How to make powdered milk
Powdered milk, or dry milk, is a versatile and long-lasting dairy product that can be reconstituted into liquid milk or used in a variety of recipes. Making powdered milk at home can be a cost-effective and rewarding process, especially for those who want to have control over the quality of their ingredients. While the commercial production of powdered milk involves advanced industrial equipment, you can create powdered milk at home with basic kitchen tools and methods.
In this article, we’ll walk you through the process of making powdered milk at home, step by step. We’ll also explain the benefits of powdered milk, the different methods available for drying milk, and how to store and use it effectively.
What Is Powdered Milk?
Powdered milk is dehydrated milk with all its moisture removed. This gives it a longer shelf life compared to fresh milk. It can be made from whole milk, skimmed milk, or even non-dairy alternatives. Powdered milk retains most of the nutrients found in fresh milk, including protein, calcium, and essential vitamins like A and D, but it takes up less space and doesn’t require refrigeration.
Powdered milk is commonly used in baking and cooking or as a substitute for fresh milk in beverages. It’s also a popular option for survival kits, camping trips, and long-term food storage.
Benefits of Making Powdered Milk at Home
Cost-effectiveness: Homemade powdered milk can save you money, especially if you have an excess supply of milk or access to affordable raw milk.
Customization: You can control the quality and type of milk you use. Whether you prefer whole milk, low-fat milk, or non-dairy options, you can tailor the powdered milk to your preferences.
Preservation: Powdered milk has a significantly longer shelf life than liquid milk, making it a great option for long-term storage. Homemade powdered milk can last several months when stored properly.
Convenience: By making your own powdered milk, you can have a backup milk source that doesn’t require refrigeration, which is particularly useful during power outages, camping trips, or emergencies.
(Have you ever been out in the wilderness and started to crave a glass of milk? me neither, but now you can safely take milk along without having to worry about it going bad)
Methods for Making Powdered Milk at Home
There are a few methods you can use to dehydrate milk at home. The goal is to remove the moisture from the milk while preserving its nutritional content. The two most common methods are:
Dehydration Using a Dehydrator
Drying in an Oven
Method 1: Using a Dehydrator
A dehydrator is an appliance designed to remove moisture from food. It’s the ideal tool for drying milk because it allows for a controlled drying environment at low temperatures, preserving the milk’s nutrients and flavor.
Materials Needed:
Fresh milk (whole, skim, or any type of milk)
A food dehydrator with non-stick trays
A blender or food processor
Airtight containers for storage
Step-by-Step Instructions:
Prepare the Milk:
Start by pouring your milk into a saucepan and heating it gently. You don’t need to bring it to a boil, but warming the milk can help evaporate some moisture and speed up the dehydration process.
Pour the Milk onto Dehydrator Trays:
Pour a thin, even layer of milk onto the non-stick trays of your dehydrator. Be careful not to overload the trays, as the milk needs to dry evenly. Using non-stick trays ensures that the milk won’t stick during the drying process.
Set the Temperature:
Set your dehydrator to a low temperature—ideally around 130°F to 140°F (54°C to 60°C). This low and slow process helps retain the nutrients in the milk while efficiently evaporating the moisture.
Drying Time:
Allow the milk to dry for 12 to 18 hours, depending on the humidity levels and the thickness of the milk layer. During this time, the liquid will gradually solidify into a dry, flaky texture.
Check it’s properly dried:
When the milk is completely dry, it should break easily and have a brittle texture. If it still feels sticky or soft around the edges, put it back in the dehydrator and check it every hour until it’s done.
Blending into Powder:
Once the milk is fully dehydrated, break it into smaller pieces and place them in a blender or food processor. Blend until the pieces turn into a fine powder. If you want an ultra-fine powder, you can sift the mixture to remove any remaining chunks, but this doesn’t make a difference to its shelf-life as long as it is dried properly.
Storing Your Powdered Milk:
Store the powdered milk in an airtight container or vacuum-sealed bag to protect it from moisture and air. Keep it in a cool, dark place for the longest shelf life, which can be up to 6 months. To increase the shelf life slightly, compress the powder into the container to squash out as much air as possible, and if this is something you plan to do regularly, then it might be worth buying a pack of oxygen absorbers, such as the kind found in jerky or certain preserved snacks.
(Dehydrators like this one are cheap to run and can fit in a decent amount of milk)
Method 2: Using an Oven
If you don’t have a dehydrator, an oven is a suitable alternative for drying milk. While it’s less efficient than a dehydrator, it can still produce good results with a little patience.
Materials Needed:
Fresh milk
Baking sheets
Parchment paper or silicone mats
A blender or food processor
Airtight containers for storage
Step-by-Step Instructions:
Prepare the Milk:
Begin by heating your milk in a saucepan over low heat. Just like with the dehydrator method, warming the milk before drying can help evaporate moisture faster.
Prepare the Baking Sheets:
Line your baking sheets with parchment paper or silicone baking mats. This will prevent the milk from sticking as it dries.
Pour the Milk onto the Sheets:
Pour a thin layer of milk (around ¼ inch or less) onto the lined baking sheets. Spread it evenly to ensure that the milk dries evenly.
Set the Oven Temperature:
Preheat your oven to its lowest possible setting, ideally around 140°F (60°C) or lower. If your oven doesn’t go that low, you can prop the door open slightly to allow moisture to escape and prevent the oven from getting too hot.
Drying Process:
Place the baking sheets in the oven and let the milk dry for several hours—typically 12 to 15 hours. Check the milk occasionally to monitor its progress. The milk will gradually solidify into a dry sheet.
Flip the Milk:
Halfway through the drying process, you may want to flip the milk to allow the underside to dry completely. Carefully peel the milk sheet from the parchment paper and turn it over on the tray.
Blending into Powder:
Once the milk has dried completely, it should have a brittle texture. Break it into smaller pieces and place them in a blender or food processor to grind it into a fine powder.
Storing Your Powdered Milk:
As with the dehydrator method, store the powdered milk in an airtight container in a cool, dry place.
(when adding water and turning it back into a powder, it’s best to leave it in the fridge overnight to thicken up slightly)
Tips for Successful Powdered Milk
Consistency: It’s important to spread the milk in a thin, even layer when drying it. Thick layers will take longer to dry and may not dry evenly.
Humidity: Dehydration works best in low-humidity environments. If the air is very humid, it might take longer for your milk to dry.
Storage: Keep your powdered milk in a cool, dark place. Exposure to light, heat, or moisture can cause the powder to clump or spoil. Airtight containers are essential for keeping the powder fresh.
Reconstituting: To reconstitute powdered milk, mix it with water. A general ratio is one cup of water to 1/3 cup of powdered milk, but this can vary depending on how concentrated your powder is.