Friday, May 7, 2010

Reconstituting Non-Fat Instant Milk

Use the amounts below to equal the amount of  milk desired.
First amount is the amount you desire. The second is the amount of fresh water to use.  The third measurement is the amount of instant non-fat milk powder to use.
For example:
If you want 1/4 cup of milk, use 1/4 cup water with 1 1/2  Tbl. of non-fat instant milk.

1/4 cup = 1/4 cup  + 1-1/2 tablespoons                                            

1/3 cup = 1/3 cup + 2 tablespoons plus 1 teaspoon

1/2 cup = 1/2 cup + 3 tablespoons

1 cup =1 cup + 1/3 cup

1 quart = 3-3/4 cup  +1-1/3 cups

2 quarts =7-2/3 cups + 2 -2/3 cups

1 gallon =15-1/2 cups + 5-1/3 cups

The table above will help you work out the amount of powdered milk you will need to prepare a specific measurement of liquid milk. Here are some tips to help the milk turn out as fresh tasting as possible:

•Use cool water when possible. The powder tends to dissolve more readily in cool water.

•Stir the milk a lot, to dissolve the milk powder. Then let the milk sit for a little while and stir again. The protein in the milk powder blends most easily if it gets a chance to stand after mixing.

•Chill the milk whenever possible. Use a refrigerator if you have one. If you don’t, then wrap the milk in a wet towel. As the water evaporates, the milk will cool. If you have a root cellar or basement, you may want to keep the milk there, or even outside in the fall and winter.

•If you store the milk outside be sure that it is protected from critters who may be thirsty. A box with a large rock on top is sufficient to keep out most animals.

•If you do not have refrigeration, then only prepare enough milk to last the day. I prepare it the night before, so it has a chance to blend and chill overnight. About 2 quarts will be enough to last a family of 4 for most of the day. If you continually find you have some left over, then prepare less the next day. If you find yourself running out, then prepare more.

•Some people add a drop or two of vanilla to their milk to improve the flavor. Other people add a spoonful or two of sugar for the same purpose. I don’t use either of these ideas, because we are accustomed to reconstituted milk, and prefer it plain.

•If you have fresh milk available, then it may be mixed half and half with reconstituted milk to improve the flavor. If you use half whole milk and half reconstituted milk, you will end up with a very good tasting milk that is equivalent to 2%.  
Chart is from

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