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Powdered milk is a dairy product that has been evaporating to dryness and includes such items as dry whole milk, nonfat (skimmed) dry milk, dry buttermilk, dry whey products, and dry dairy blends.

The resulting concentrated milk is then sprayed into a heated chamber where the water almost instantly evaporates, leaving fine particles of powdered milk solids.

It becomes nonperishable in powder form and makes an excellent long-term storage item. No refrigeration needed.

Milk powders contain all twenty-one standard amino acids and are high in soluble vitamins and minerals.

Below you will find a conversion chart for using non-instant powdered milk in recipes calling for milk.

1 cup of milk equals 1 cup of water + 3 tablespoons powdered milk

3/4 cup of milk equals 3/4 cup of water + 2 1/4 tablespoons powdered milk

2/3 cup of milk equals 2/3 cup of water + 2 tablespoons powdered milk

1/2 cup of milk equals 1/2 cup of water + 1 1/2 tablespoons powdered milk

1/3 cup of milk equals 1/3 cup of water + 1 tablespoon powdered milk

1/4 cup of milk equals 1/4 cup of water + 3/4 tablespoon powdered milk

With powdered milk, you can make yogurt, sour cream, cream cheese, buttermilk, and more.

So what is the difference between instant and powdered milk?

The main difference is in the way powdered milk is made?

Instant milk is as its name suggests – instant. You add water to the milk, and it “instantly” creates a milk product.

Powdered milk, on the other hand, needs more time to reconstitute, thus giving it a much better taste. It also keeps much more of the desirable vitamins and minerals.