How to Make Dry Milk
Are you looking to extend the shelf life of your milk supply or simply curious about the process of making dry milk? Whether you’re a homesteader, prepper, or just someone looking to save money on grocery bills, learning how to make dry milk can be a valuable skill. In this article, we’ll guide you through the steps to make dry milk at home, ensuring that you have a long-lasting, convenient milk substitute at your fingertips.
First, let’s understand the basics of dry milk. Dry milk is simply milk that has been evaporated to remove the water content, leaving behind a powdered form. This process extends the shelf life of milk significantly, making it an excellent option for long-term storage or for those who live in areas with limited access to refrigeration. There are two main types of dry milk: non-fat dry milk and whole milk powder. Non-fat dry milk is made from skimmed milk, while whole milk powder is made from milk that still contains some fat. The choice between the two depends on your dietary preferences and the intended use of the dry milk.
Here’s how to make dry milk at home:
1. Start with fresh, pasteurized milk. You can use whole milk or skimmed milk, depending on your preference. It’s important to use pasteurized milk to ensure that any harmful bacteria are killed during the drying process.
2. Prepare your equipment. You’ll need a large pot, a candy thermometer, a strainer or cheesecloth, and airtight containers for storing the dry milk. Make sure all equipment is clean and dry to prevent contamination.
3. Heat the milk. Pour the milk into the pot and heat it on the stove over medium heat. Stir the milk occasionally to prevent it from burning. Use the candy thermometer to monitor the temperature. Once the milk reaches 200°F (93°C), remove it from the heat.
4. Skim the milk. Allow the milk to cool slightly, then skim off any foam that has formed on the surface. This foam contains lactose and can affect the texture of the dry milk.
5. Strain the milk. Once the milk has cooled to around 160°F (71°C), strain it through a fine-mesh strainer or cheesecloth to remove any remaining particles. This step is crucial for achieving a smooth, high-quality dry milk powder.
6. Evaporate the milk. Return the strained milk to the pot and place it on the stove over low heat. Heat the milk until it reaches a syrup-like consistency, which typically takes about 2-3 hours. Stir the milk occasionally to prevent sticking and burning.
7. Remove the milk from the heat. Once the milk has reached the desired consistency, remove it from the heat and allow it to cool completely. The milk will thicken as it cools.
8. Store the dry milk. Once the milk has cooled and thickened, transfer it to airtight containers. Label the containers with the date and type of milk used. Store the dry milk in a cool, dry place away from direct sunlight.
And there you have it! You’ve successfully made dry milk at home. This homemade dry milk can be used in a variety of recipes, just like commercial dry milk. Enjoy the convenience and peace of mind that comes with having a long-lasting milk supply on hand.
