How To Make Powdered Milk At Home Recipe

Introduction

Making powdered milk at home is simpler than you might think and requires just one ingredient: milk. This method lets you create your own shelf-stable milk powder, perfect for cooking, baking, or emergencies.

Ingredients

• 1 L milk (skimmed or full fat/whole milk will work)

Instructions

1. Step 1: Pour room temperature milk into a large oven-safe dish, spreading it to a shallow depth of about an inch for faster drying.
2. Step 2: If needed, divide the milk into several dishes to accommodate your oven and ensure even drying.
3. Step 3: Place the dishes in your oven set to its lowest temperature, ideally between 120-140ºF (50-60ºC), using the fan-assisted option if available.
4. Step 4: If your oven lacks a fan, leave the door cracked open slightly to let moisture escape and help the milk dry more quickly.
5. Step 5: Monitor the milk as it thickens into a paste, stirring occasionally to promote even evaporation and prevent browning, which indicates the temperature is too high.
6. Step 6: When the milk turns into a thick paste, spread it thinly on a tray lined with parchment paper to continue drying.
7. Step 7: Return the tray to the oven or a dehydrator and dry the milk paste completely until it becomes hard and brittle, easily snapping when broken.
8. Step 8: Break the dried milk into flakes and grind them into a fine powder using a spice grinder or blender.
9. Step 9: Sift the ground milk powder through a fine mesh sieve, re-grinding any larger pieces until the powder is very fine.
10. Step 10: Store the powdered milk in an airtight container in a cool, dark place with no moisture to keep it fresh for months or even years.

Tips & Variations

• Use full-fat milk for a richer flavor, or skimmed milk for a leaner powder.
• Stirring regularly helps avoid clumps and speeds up drying.
• For faster drying, splitting the milk into multiple shallow dishes works well.
• If you have a dehydrator, it can be used instead of an oven for even better moisture control.

Storage

Keep powdered milk in an airtight container, stored in a cool, dark, and dry place. Properly dried and stored milk powder can last for several months to years. To rehydrate, simply mix the powder with water to your desired consistency. Avoid exposing the powder to moisture, as this will affect its shelf life and quality.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of milk to make powdered milk?

Yes, both skimmed and whole milk work well. Whole milk will give you a richer flavor, while skimmed milk produces a leaner powder.

How do I know when the milk paste is dry enough before grinding?

The milk should be completely dry, hard, and brittle, snapping easily without bending. If it feels soft or sticky, it needs more drying time.

How To Make Powdered Milk At Home Recipe

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★★★★★

5 from 92 reviews

• Author: Isabella
• Total Time: 8 hours 10 minutes
• Yield: Approximately 100g of powdered milk from 1 liter of milk 1x

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Description

Learn how to make homemade powdered milk using simple kitchen methods. By slowly dehydrating milk in your oven or dehydrator at low temperatures, you can create your own fine milk powder that stores well and can be used in various recipes. This method works with skimmed or whole milk and requires minimal equipment.

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Ingredients

Scale 1x2x3x

Ingredients

• 1 liter milk (skimmed or full fat/whole milk, room temperature)

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Instructions

1. Prepare the Milk: Pour the room temperature milk into a large oven-safe dish, ensuring the milk forms a shallow layer no deeper than one inch to allow faster and even drying.
2. Multiple Dishes if Necessary: If your oven or dish is small, divide the milk among several shallow dishes to avoid thick layers that prolong drying time.
3. Set the Oven Temperature: Preheat your oven to its lowest temperature, ideally between 120-140ºF (50-60ºC). Use the fan-assisted option if available to help with evaporation.
4. Oven Door Slightly Open: If your oven lacks a fan option, leave the oven door slightly ajar to allow moisture to escape and speed up drying.
5. Evaporate the Milk: As the water content evaporates, the milk will gradually thicken into a paste. Monitor carefully to ensure it does not brown, which indicates temperatures are too high.
6. Stir Frequently: Stir the milk paste regularly to promote even evaporation and prevent burning, especially once it starts thickening.
7. Spread Paste Thinly: Once a thick paste forms, spread the milk paste thinly on a tray lined with parchment paper or on a dehydrator sheet.
8. Complete Drying: Return the tray to the oven or dehydrator to dry completely. The dried milk should be firm, brittle, and snap easily without any bending.
9. Grind into Powder: Break the dried milk into flakes and grind them in a spice grinder or blender. Pass the powder through a fine-mesh sieve and regrind any larger pieces to achieve a fine, consistent powder.
10. Store Properly: Transfer the powdered milk into an airtight container. Store it in a cool, dark place with no moisture exposure to maintain freshness. Properly stored, powdered milk can last for months or even years.

Notes

• Use shallow layers of milk for faster drying.
• Do not allow the milk to brown, as this alters flavor and quality.
• Stirring helps ensure even drying and prevents scorching.
• If using a dehydrator, follow the machine’s guidelines to keep temperatures low.
• Ensure the powdered milk is completely dry before storing to avoid mold or spoilage.
• Store in airtight containers to maximize shelf life.

• Prep Time: 10 minutes
• Cook Time: 8 hours
• Category: Ingredient Preparation
• Method: Baking
• Cuisine: Universal

Keywords: powdered milk, homemade milk powder, dried milk, milk powder recipe, DIY milk powder, oven-dried milk