Milk, Powdered Non-instant

            Skim or whole non-instant powdered milk has been spray-processed at a very low temperature and its nutritional value left more or less intact. It is high in protein, calcium, and minerals. Instant powdered milk, however, is heated at extremely high temperatures and thereby loses enormously in nutritional value. Instant powdered milk is also difficult to use in cooking and cannot be added directly to recipes without detrimental effects – bread becomes leaden and yogurt stringy, to give just two examples. Non-instant powdered milk, on the other hand, adds body and nutritional value to just about anything you care to add it to – gravies, cookies, soups, bread, yogurt, etc.

            Powdered milk should not, however, be considered a complete substitute for fresh milk; its composition has been altered in the drying process, and despite all its benefits, it has become an unbalanced food. But as a fortifier of other foods, it is extremely useful. Make fortified milk by adding non-instant powdered milk to regular milk at the rate of ½ cup powdered milk to 1 quart fresh milk. Remember after opening powdered milk to keep it in a tightly sealed jar; moisture can cause its bacteria content to rise.