Instant non-fat dry milk

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

Unopened Milk
Store non-fat dry milk off the floor in a cool, dry place.

Opened Milk
Store opened non-fat 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 non-fat 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 non-fat dry milk to smoothies for a creamy treat with added protein.

Preparation

 * To reconstitute one cup non-fat dry milk, combine ⅓ cup non-fat dry milk powder with 1 cup water and mix well.
 * When non-fat dry milk is specified in recipes such as bread, biscuits, muffins, and [[:Category:Cake Recipes|cakes that contain large portions of dry ingredients, the non-fat dry milk may be mixed with the other dry ingredients. The water for reconstitution may be added to the liquid ingredients.
 * Use non-fat 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