Using powdered milk can help you save money. It is also a good backup when you run out of regular milk. But powdered milk does not always taste as good to most of us. This is a guide about making powdered milk taste better.
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Think about it. What is lacking from powered milk? (Answer: Fat) So, I add heavy cream to the reconstituted milk. My formula: 1 pouch powdered milk, 3 3/4 cup water, and 1/4 cup heavy cream. You can play around with it to find the mixture that suits you best. I even poured it into the regular milk jug without telling anyone. And guess what? No one could tell the difference!
By Monica from Bon Aqua, TN
By Janene from Navarre, Ohio
I purchased some nice reasonable glass refrigerator beverage containers at Bed Bath & Beyond recently. Or, you could even re-use the glass bottles that the grocery stores have for organic milk.
At first, I had to mix with whole milk, but gradually reduce fat milk to 2% and then 1%. After my family became accustomed to the taste, they quit complaining. Took about 10 weeks of the gradual reduction of mixed in fat. However, the last two kids just drank it always like everyone else. When they went to school and were given whole milk for lunch, they complained about that. LOL
If milk is to drink, always make it at least 12 hours in advance and refrigerate. It doesn't seem to make so much difference on cereal and no dif at all in cooking, unless the recipe needs the fat.
Letting it set overnight works for us, AND mixing it exactly as it suggests, not too strong, and with ICE WATER. Try finding a better brand than the cheapest. I find that canned fat-free milk for cooking is more reliable, but haven't compared the price. Powdered milk really isn't that cheap, the best I recall. I keep it only for emergencies mostly. I will be using it this next month if given any, because I have NO money for food, guaranteed.
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