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In a powdered form, milk can last up to 12 months when stored in a pantry. Possibly longer depending on the method of storage.
When the powder has the oxygen removed from the container, it can have a very long shelf life.
Most people use glass jars and either vacuum seal them or use oxygen absorbers to remove the oxygen from the jar after filling it with the powdered milk.
Powdered milk has pretty much all the vitamins and iron of it's liquid form. Milk contains Vitamins A, D, E and K. All god for the health of your body!
Vitamins are necessary to keep one healthy and powdered milk can help in that department! Someone once said, "An apple a day keeps the Doctor away", but the right supply of milk in a balanced diet could do the same.
Lets look at some recipes using powdered milk!
- Evaporated milk: For 1- (12 oz can),
1 ½ cups water, 1 cup powdered milk. Mix these together well. If you want whole evaporated milk, you can add 2 tbsp of oil. This has been tested to keep up to a week in the refrigerator.
- Sour Cream Alternative: Mix 1/3 cup powdered milk with ¾ cup plain yogurt. This will replace sour cream in dips and other recipes.
- Regular Milk for Recipes: Either mix 1/3 cup powdered milk with 1 cup water ahead or you can add the powdered milk with the dry ingredients and then the water with the wet ingredients. This will save having to mix the milk before adding to the recipe.
- Sweetened Condensed Milk: Makes 1-14 oz can, Mix 1 cup powdered milk with ½ cup hot water, and 1 cup sugar blend very, very well in a blender, with a whisk or an emulsion blender. I am so glad this can be made! Nothing like Sweetened Condensed Milk in Cream Cheese Cakes and Pies!
- Buttermilk: Use 1 cup of water, add ¼ cup powdered milk and either 1 tablespoon lemon juice or vinegar and let stand for 5 to 10 minutes. Enjoy your biscuits!
- Cocoa or Chocolate milk mix: Using 1 cup of cocoa, add 4 cups powdered milk, ½ teaspoon salt and ¾ cup sugar. Combine, mix well and store in an airtight container. To make 1 cup hot cocoa add ½ cup mix and 1 cup hot water and mix well. To make chocolate milk mix the mix with a little water to make a smooth paste then add the rest of the milk. I love chocolate milk and hot cocoa!
- Whipped Topping: Ingredients: ½ cup ice-cold water, 1/2 cup sugar, 1/2 cup powdered milk, 2 tablespoons lemon juice. Put water in an ice-cold bowl (put bowl and betters in the freezer for a few minutes before starting) Add milk and beat with cold beaters until stiff. Add sugar slowly while beating then add lemon juice and beat just until mixed.
- Dry Pudding Mix: Add 8 cups of Powder Milk, 4 cups sugar, 4 cups Corn Starch, 1 teaspoon salt. Stir these ingredients together until well blended. Store in a covered air tight container. To keep recipe, attach a tag with mixing instructions to your jar. Pudding Recipe:
Add 1 Cup of Dry Pudding Mix, 3 cups boiling water, 1 teaspoon vanilla, 1 Tablespoon Butter. Place one cup of the mix in a small saucepan. Slowly add 3 cups of boiling water, stirring as you add the water. Cook mix over medium heat for 3 to 5 minutes, stirring constantly until the mixture is thickened. Add 1 tablespoon of butter at the end of the cooking time once the mixture has thickened. For Chocolate Pudding: Add 3 tablespoons cocoa powder to the dry mix before cooking. For Lemon Pudding: Omit the vanilla and add 1 tablespoon lemon juice and 1 tablespoon lemon zest. For Banana Pudding: Add 1 tablespoon Banana extract (when you add vanilla) and 1 cup sliced or mashed bananas to cooled pudding. We prefer sliced bananas in ours.
- Cottage Cheese: Add 3 Cups of powdered milk to 6 cups of water and Heat mix to 110 to 120 degrees. Turn off the heat and add 1/2 cup white vinegar and stir well. It will quickly start to separate (if not wait 10 minutes and add 1/2 cup more vinegar.) This is the curds and whey. After everything has separated, (doesn’t take long) drain the whey off, and rinse. At this point, you can add a little milk for ricotta cheese or a little cream and salt for cottage cheese. However much milk you use is how much cheese you will get, 1 cup milk to 1 cup cheese.
- White Sauce: Mix 1/3 cup powdered milk, 3 tablespoons melted butter, 3 tablespoons flour over low heat to form a paste, slowly add 1 cup water or milk and whisk until smooth. You can add cheese, mushrooms, broccoli, or whatever you like. This taste as good as it sounds!
- Yogurt: Mix 1 1/3 cups dry powdered milk to 3 ¾ cup water, add another ½ cup powdered milk, over low heat warm to 110 degrees, add ¼ store-bought yogurt (make sure it has live cultures), or a ¼ cup of yogurt left from your last batch or a package of yogurt starter. Cover and place in a warm spot and leave undisturbed 12 to 24 hours. It should be thick and creamy. Chill and add fruit or whatever flavoring you like.
- Butter: In this recipe be sure to use the full fat powdered milk ( Nido is good) ¾ powdered milk, 1/3 cup water,1/4 oil ( olive, coconut, sunflower, avocado, etc) Optional yellow food coloring, salt, and butter flavoring. Pour the milk into the food processor add water, slowly add oil and blend until it comes together, add salt food coloring, and butter flavoring.
- Coffee Creamer: Powdered coffee creamer has a long shelf life (shelf stable), and it doesn’t take up any of the precious needed space in your fridge. Powdered coffee creamer can be of great convenient if you know how to make your own!
- 4 cups milk powder
- 1 cup powdered sugar (or use anywhere from 1/2 to 2 cups to achieve your desired sweetness)
- 3 Tbsp melted coconut oil
- 1 Tbsp vanilla powder OR cocoa powder (optional)
- Combine the powdered milk, powdered sugar, and optional ingredient (if using them) in a bowl, and whisk together well.
Slowly pour the coconut oil into the mixture, and mix well with a whisk until there are no lumps left. (The coconut oil can be left out, but it adds a creamy frothiness that is delicious!) Be sure no lumps are left!
Homemade Powdered Creamer is a wonderful item for any coffee drinker. It is considered shelf stable as it has a long shelf life. You can store it in an air-tight container in your cupboard or pantry for a long time.
- To make Mashed Potatoes. Add ¼ cup non-fat dry milk powder per 1 cup serving of potato flakes, add water according to recipe instructions.
Any prepper knows that shelf stable foods are a must in situations when you can't get out of your home for extended lengths of time.
Natural disasters, loss of jobs, injuries, all kinds of things can happen and we need to be prepared with this wonderful pantry addition of Powdered Milk. I am sure there are many more powdered milk recipes if you care to research them online!
Do you have any other uses for powdered milk? If you do please share.