Instant non-fat dry milk

Instant nonfat dry milk is made by removing water from pasteurized skim milk. It contains no added preservatives.

Unopened Milk
Store nonfat dry milk off the floor in a cool, dry place.

Opened Milk
Store opened nonfat dry milk in a tightly covered container. When exposed to the air and moisture, it becomes lumpy and the flavor changes.

Because the milk has been treated with a steam process to create large, porous, free-flowing particles, it mixes readily in water. After mixing with water, cover milk and refrigerate. Handle and treat the same as fresh fluid milk. Use within 3 to 5 days.

Uses&Tips
Use reconstituted nonfat dry milk in place of fresh milk in recipes such as breads, cakes, soups, gravies, sauces, mashed potatoes, and custards. It is also suitable to use as a beverage. Try adding a tablespoon of nonfat dry milk to smoothies for a creamy treat with added protein.

Preparation

 * To reconstitute one cup nonfat dry milk, combine 1/3 cup nonfat dry milk powder with 1 cup water and mix well.
 * When nonfat dry milk is specified in recipes such as bread, biscuits, muffins, and [[:Category:Cake Recipes|cakes that contain large portions of dry ingredients, the nonfat dry milk may be mixed with the other dry ingredients. The water for reconstitution may be added to the liquid ingredients.
 * Use nonfat dry milk as directed in recipes requiring dry or reconstituted milk or as a substitute in a cooked product when fresh milk is specified.

Source

 * Milk, Nonfat, Dry Instant by the US Department of Agriculture, public domain government resource—original source of article