Powdered milk never tastes the same as fresh milk, but there are ways to enhance its deliciousness. If you don't have a refrigerator, consider switching to UHT milk or mixing it with powdered milk. You can also try recovering the fat so the milk tastes richer and softer in the mouth. However, often the taste can be improved with just sugar and a few additional ingredients.
Step
Method 1 of 3: Mixing Powdered Milk with UHT Milk
Step 1. Choose your powdered milk
“Instant” powdered milk is the most widely available and easy to mix. “Regular” (or non-instant) powdered milk tends to make the milk taste worse. “Pure milk” has a richer taste (maybe even delicious enough without needing to mix), but has a much shorter shelf life.
- In the US, powdered milk labeled "extra grade" has gone through certain taste and quality tests.
- Whole milk powder is hard to find in stores. Maybe you should order it online.
Step 2. Dissolve the powdered milk
Start by mixing powdered milk with cold water. You can follow the instructions on the package, or use the 1 liter formula for milk:
- Mix 315 mL (1⅓ cups) of dry milk in 500 mL (2 cups) of cold water until dissolved.
- Add another 500 mL (2 cups) of water and mix well.
- Leave it for a few minutes and stir again.
- For plain milk powder, pour in 175 mL (¾ cup) of powdered milk. Dissolve with a little hot water before mixing with cold water.
Step 3. Mix with whole milk
Mixing a pure amount of nonfat milk powder yields (approximately) 2% milk. If you buy powdered milk because of its long shelf life, use UHT (ultra high temperature) milk, which can be stored in a closed container at room temperature for up to 6 months. If you're buying powdered milk to save money, use regular milk and mix within your budget.
UHT milk has a slightly sweeter taste than regular milk, which not everyone likes
Step 4. Cool your milk
With or without a mixture of real milk, powdered milk is more delicious served cold. If you don't have a refrigerator, wrap the container in a damp towel and place it in a cellar or other cool place.
If your milk clumps, refrigerate it overnight and stir again the next day. Milk clumping can be caused by old or improperly stored milk powder. "Regular" (non-instant) powdered milk tends to form lumps even when it's fresh
Step 5. Save your remaining powdered milk
After opening the package of powdered milk, pour the leftover powdered milk into a glass or metal container (plastic containers can cause unpleasant odors). Cover tightly and store in a dark and dry place.
If you live in a humid area, add a dryer bag
Method 2 of 3: Recover Fat to Milk Powder
Step 1. Dissolve the milk as usual
If you are using nonfat milk powder, mix 315 mL (1⅓ cups) with 1 liter of water. Using a blender is recommended, but you can also use a hand mixer.
Step 2. Mix with egg flour
Eggs are emulsified so they can combine ingredients that generally don't mix. In this case, you can mix in the fat to restore the rich taste of the nonfat milk powder. It is recommended to use egg flour because it has a long shelf life and is safe to eat without cooking. Here is the dose for dissolving milk:
- To make 1% (low-fat) milk, mix 1.25 mL (¼ teaspoon) egg flour.
- To make 2% milk (reduced fat content), mix 2.5 mL (½ teaspoon) of egg flour.
- To make whole milk, mix 15 mL (1 tablespoon) of egg flour.
- Note: If you wish to purchase some special ingredients, add 3-10 g of soy lecithin to avoid egg taste.
Step 3. Mix in natural vegetable oil
Choose an oil with no or little flavor, such as canola, safflower, or sunflower oil. Mix or stir the oil all the way into the milk, until no more drips. The amount of oil depends on the desired taste:
- To make 1% milk use 10 mL (2 teaspoons) of oil.
- To make 2% milk, use 20 mL (4 teaspoons) of oil.
- To make whole milk, use 30 mL (2 tablespoons) of oil.
- Note: You can get the original taste of milk from “butter powder” which can be purchased online. This method has not been tested, so at your own risk. Butter powder is not as dense as oil so use a larger amount than stated here.
Step 4. Shake well before use
The oil will start to float in a few hours. Shake the bottle well to re-mix it.
If the milk doesn't taste right, add a little sugar or other flavoring. Try some of the suggestions below
Method 3 of 3: Add Other Flavors to Milk Powder
Step 1. Add vanilla extract
Add a drop or two of vanilla extract for every liter of powdered milk solution to enhance the taste of the milk.
Step 2. Add sugar
Powdered milk solution contains as much sugar as regular milk, but the added sweetness will mask any unpleasant flavors. Stir a little into your glass, or make a pitcher of “dessert milk” by adding 30 mL (2 tablespoons) of sugar to a quart of milk.
The chocolate syrup will make the milk taste even more delicious
Step 3. Add a pinch of salt
You may wonder, but a pinch of salt can amplify other flavors without salting the milk. Stir well and watch for the milk to get sweeter.
Step 4. Pour the carrots into the milk
Peel the carrots, slice them into large pieces, and place them in a jar of milk and store in the refrigerator. Strain when the milk will be drunk. The effect is not significant, but the taste will be more delicious.
Tips
- Milk powder "Low-heat" (low temperature) is specially made for drinking. Milk powder “medium” or “high heat” (high temperature) is difficult to dissolve and is best used for cookie dough or other recipes. This information is not always included on the product packaging.
- You can use powdered milk to make cakes without changing anything. Use the milk powder to water ratio recommended in this article. Most people won't feel the difference.
- Dairy products businesses add unsalted butter or milk fat to turn skim powder back into regular milk. This process is difficult to do at home because it requires a powerful "high sear mixer". Mixing should also be carried out at 50ºC (120ºF).
