Powdered milk tastes different from fresh milk. There are tricks to improve the taste and bring it closer to UHT milk, including bulking it up by restoring the fat content and adding sugar and other substances. However, if you don't have a refrigerator, prefer to consume UHT milk or mix it with powdered milk.
Method 1 of 3: Mixing powdered milk with UHT milk
Step 1. Choose powdered milk
The most common is instant, easier to dilute and tastier than non-instant. There is also whole milk powder, which has a stronger taste and may not need to be fortified at all, but has a shorter shelf life.
- In Brazil, the bodies responsible for the regularization and quality of powdered milk are ANVISA and Inmetro.
- There are several brands of whole milk powder and they can be found in any market and on the internet.
Step 2. Reconstitute the powdered milk
Start by diluting it with cold water, following the recommendations on the package; another option is to use a liter of water to make approximately 960 ml of milk:
- Mix 1⅓ cups (315 ml) of instant milk with 2 cups of cold water until dissolved.
- Add 2 cups (500 ml) of water and stir until smooth.
- Let it sit for a few minutes and stir again.
- For regular powdered milk, dissolve it in a little hot water before adding the cold one and use ¾ of a cup (175ml) of powdered milk.
Step 3. Mix it with whole milk
Adding skim milk to the same amount of whole milk will result in semi-skimmed milk, but if you are concerned about the expiration date, stick with the UHT; closed, it can last up to six months at room temperature. On the other hand, if the concern is money, buy regular powdered milk and restore it according to your budget.
Not everyone likes the taste of UHT milk as it is sweeter than regular milk
Step 4. Cool the milk
Powdered milk tastes better after it is cold, whether with water or fresh milk. Wrap the container in a wet towel and store it in a cool place if you don't have a refrigerator.
Let the milk sit overnight and stir it again if you cannot completely dissolve it and pellets form. They occur when powdered milk is old or poorly stored. However, non-instant milk forms pellets even when fresh
Step 5. Save what's left
Once opened, powdered milk should be stored in a glass or metal pot with a lid, as plastic can leave an unpleasant smell. Close the jar and store it in a dry place away from light.
In very humid places it is a good idea to store it with silica
Method 2 of 3: Restoring Powdered Milk Fat
Step 1. Rehydrate the milk as in the previous step
For the skim and instant type, mix 1 1/3 cups (315 ml) with a liter of water. Using a blender is a good idea, but hand mixing is not a problem.
Step 2. Mix egg powder
Egg is an emulsifier, meaning it helps to mix ingredients that would not stick together; in this case, the skimmed milk will be fatter and more flavorful. Egg powder is a great ingredient as it has a long shelf life and can be eaten raw. Mix the following amounts into the reconstituted milk:
- To make a liter of skim milk, mix in ¼ tablespoon (1.25 ml) of powdered egg.
- To make semi-skimmed milk, mix in half a tablespoon (2.5 ml) of powdered egg.
- To make whole milk, mix one tablespoon (15 ml) of powdered egg.
- Depending on your reality (since this is a relatively difficult ingredient to get), mix between 3 g and 10 g of soy lecithin so that it doesn't taste like the egg.
Step 3. Use a neutral vegetable oil
Choose an oil that has little or no flavor, such as canola or sunflower, and mix it well with the milk. Stir until the oil drops disappear. The amount will depend on your taste:
- For skim milk, use two tablespoons (10 ml) of oil.
- For semi-skimmed milk, mix in four tablespoons (20 ml) of oil.
- For whole milk, use two tablespoons (30 ml) of oil.
- In the United States (and on the internet) a butter powder for culinary use is sold that can be used. If you have access to it, use a little more than the amounts mentioned above as it is less dense than oil. This Method has not been tested, try at your own risk.
Step 4. Shake well before using
Within a few hours, the oil will begin to emerge and will rise above the milk. Shake the bowl well to mix them again.
Add a little sugar if it tastes weird. Other flavors can also be used
Method 3 of 3: Using Other Flavors with Milk
Step 1. Use vanilla essence
A drop or two of vanilla essence in a liter of reconstituted milk powder will result in a much better taste.
Step 2. Mix in the sugar
Powdered milk contains as much sugar as fresh, and adding a little more will help mask the bad taste. Put a teaspoon in the glass or make a pitcher of sweetened milk by mixing two tablespoons of sugar in a quart of milk.
Chocolate syrup is even better for this
Step 3. Add a pinch of salt
Believe it or not, a little salt can bring out the other flavors without salting the milk. Mix well and be surprised by the sweetness.
Step 4. Dip a carrot in milk
Peel and chop a carrot into large pieces. Put the pieces into the milk and let it cool. When you want to drink it, just take the carrots out. This won't work miracles, but it can slightly improve the flavor.
- Milk that has been heat treated at a low temperature is more soluble and better to drink. However, milks treated at medium and high temperatures are better for producing pasta. Unfortunately, it is very difficult for a package of powdered milk to have this information.
- Powdered milk can be used in recipes in the same way as fresh milk, using the proportions mentioned above. At the end of dessert, it is rare for people to notice the difference in these ingredients.
- Some dairy producers use unsalted butter or milk fat to reconstitute powdered milk, but this is extremely difficult to make at home; first, because you would need to use a powerful industrial mixer, and second, because you would have to mix everything at a temperature of 50°C.