In the United States, dry milk labeled “extra grade” has passed certain taste and quality tests. [2] X Research source Whole milk powder can be difficult to find in stores. You may need to order it online.
Mix 315mL (1⅓ cups) instant dry milk into 500mL (2 cups) cold water until dissolved. Add in another 500 mL (2 cups) water and stir until well mixed. Let stand a few minutes and stir again. For regular dry milk, use 175mL (¾ cup) of the powder instead. Dissolve it in a small amount of hot water before adding to the cold water. [4] X Research source
UHT milk tastes slightly sweeter than regular milk, and not everyone likes the extra flavor.
If your milk is lumpy, chill overnight and stir again the next day. [8] X Research source Lumpy milk can result from old or poorly stored powder. “Regular” (non-instant) powder tends to form lumps even when fresh.
If you live in a humid climate, add a desiccant pouch.
To make 1% (low fat) milk, mix in 1. 25mL (¼ tsp) egg powder. To make 2% (reduced fat) milk, mix in 2. 5mL (½ tsp) egg powder. To make whole milk, mix in 15mL (1 tbsp) egg powder. Note: If you don’t mind buying specialty ingredients, you can add 3 to 10g soy lecithin instead to avoid egg flavor. [12] X Research source
For 1% milk, use 10mL (2 tsp) oil. For 2% milk, use 20mL (4 tsp) oil. For whole milk, use 30mL (2 tbsp) oil. Note: You might get a more authentic milk flavor from “butter powder” instead, which you can find online. This is untested, so try it at your own risk. Butter powder is not as dense as oil, so you’ll need to use more than the amounts listed here.
If the milk doesn’t taste quite right, add a little sugar or other flavoring. See below for suggestions.
Chocolate syrup covers poor flavors even more.
