How to make powdered milk?

In this brief guide, we are going to answer the question” How to make powdered milk” with an in-depth analysis of 3 different ways of making powdered milk at home.

How to make powdered milk?

Powdered milk can be made at home from fresh milk using only a big pot and fresh milk. Powdered milk can be manufactured at home in a matter of minutes. In reality, there are other ways to create milk powder, including on the stovetop, in a dehydrator tray, and in the oven.

There are 3 major ways to make milk powder:

  1. With the use of a dehydrator, to be precise.
  2. By first making a paste with milk in a saucepan on the stove and then baking it at a low temperature in the oven.
  3. Pour the milk into a shallow pan and heat for the duration of the operation in a low-temperature oven.

Important considerations

  1. While any milk (skim, full fat, etc.) can be used for drying, pasteurized milk should always be used due to the lower bacteria concentration. As a result, I wouldn’t recommend using raw milk.
  1. Because of the lower fat content, skimmed milk has a longer shelf life.
  1. Milk powder can be made in a variety of ways at home. A dehydrator and the approach I use below are the two simplest methods. I’ll make a note about the dehydrator method in the recipe card below.
  1. The key to this DIY is to ensure that all moisture is entirely removed since this will prevent mold from growing (as it needs moisture).
  1. Furthermore, ensure that the container in which you store it is entirely dry and airtight. Some people vacuum seal it to increase the shelf life even further.

Dehydrator Method

  1. Fill each tray with dehydrator liners.
  1. Fill each evaporator pan with 1 inch of scalded room temperature milk.
  1. Preheat the dehydrator to 130°F.
  1. Allow 8 to 12 hours for the milk to cook, monitoring after 8 hours and then every hour after that until it reaches the consistency of peanut brittle.
  1. Turn the milk over from time to time as it approaches the peanut brittle stage to let it dry more thoroughly.
  1. Allow the milk to cool to room temperature once it has been dehydrated until it is completely dry and flaky.
  1. In a food processor or blender, grind the dry and flaky milk until it is reduced to a fine powder.
  1. Place the milk powder in a dry glass jar with a cover or a vacuum seal pouch and seal it or vacuum seal it for storage.
  1. Store in a cool, dry location away from direct sunlight, severe heat, or humidity.

Stovetop Method With Oven Component 

  1. In a double boiler, place the milk you’re drying. If you don’t have a double boiler, you can make do with a large skillet and a saucepan filled with enough water to keep at least 1 inch of water in the pan at all times.
  1. Keep the milk at medium heat until it scalds, then turn down the heat to avoid the milk boiling.
  1. Cook for about 2 hours over low heat, stirring regularly to avoid burning. If you’re improvising throughout the evaporation process, add more water as needed to the bottom half of the double boiler or the skillet.
  1. Preheat the oven to 150 ℉, or its lowest setting, when the milk turns pasty.
  1. Remove the skillet from the heat and spread out the milk paste in as many baking pans, pie pans, or cookie sheets as needed.
  1. Bake until the milk paste is totally dry and has the texture of peanut brittle in the preheated oven.
  1. Allow for evaporation of surplus moisture by leaving the oven door slightly ajar during the baking process. If the oven door is set to stay open for more than 3 or 4 inches, improvise by placing something oven-proof in the open door to limit the door’s open time to the 3 or 4 inches specified. I propped mine open with a little loaf pan.
  1. Turn the milk over from time to time when it approaches the peanut brittle stage to help it dry out more quickly.
  1. The drying process will take about the same amount of time as in the dehydrator, which is 8 to 12 hours. Remove the pan or pans from the oven when the milk is fully dry and allow it to reach room temperature.
  1. Process the dry milk in a food processor or blender until it becomes a fine powder.
  1. Fill a dry glass jar or a vacuum seal bag halfway with milk powder and seal it for storage.
  1. Store in a cool, dry location away from direct sunlight, severe heat, or humidity.

Oven Method

  1. Preheat the oven to the lowest temperature setting.
  1. Fill each baking pan halfway with scalded room temperature milk, leaving 1 inch or less of liquid in each pan.
  1. Put the baking pans in the oven with the door slightly ajar to allow for evaporation.
  1. Let the milk cook for 8 to 12 hours, or longer if required, while checking it frequently, at least once an hour.
  1. The drying process will take about the same amount of time as it does in the dehydrator.
  1. Remove the pan from the oven once the milk is fully dry, and set it aside to cool to room temperature.
  1. Process the dried milk until it is a fine powder in a food processor or blender.
  1. Fill a dry glass jar or a vacuum seal bag halfway with milk powder and seal it.
  1. Keep it cool and dry, away from heat, humidity, and harsh light.

Here, you can find more about powdered milk.

Conclusion:

In this brief guide, we answered the question” How to make powdered milk” with an in-depth analysis of 3 different ways of making powdered milk at home.

Citations:

Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.