If you don’t have regular milk at hand, why replace it? Of course milk powder! This is a great alternative with a number of advantages.

1.   Firstly, it is almost as good as liquid in the amount of nutrients.
2.   Secondly, it is stored much longer.

It can also be used in the preparation of milk porridge, baking, casseroles, omelettes and other dishes. Sometimes manufacturers intentionally put powdered milk in baking, because this makes it more magnificent.

Proper milk powder breeding

To get a quality product, you need its correct breeding. So how to dilute milk powder so that it tastes like natural milk?

The most important thing is to use only warm water in the breeding process. If you take boiling water, then the milk will simply boil and form a lot of lumps. Cold water is also not recommended. In this case, the milk will not dissolve enough and leave pieces of the concentrate. The best solution is to take boiled water and cool it to room temperature.

Necessary proportions:

• 200 ml of liquid;
• 5 teaspoons (25 grams) of powder.

Cooking process:

1. Take a deep bowl and put the right amount of milk powder.
2. Of all the water that we calculated by proportion, we pour 50 ml. It is necessary to pile in a thin stream and constantly stir to avoid the formation of lumps. Then pour out the remaining water and also thoroughly mix our milk.
3. Once the mixture is ready, leave it on the table for 10-15 minutes. This must be done in order for the protein defect to completely swell. After that, our product is ready for use. Thus, we prepared milk with 2.5% fat content.
4. If you want to change its fat content, simply vary the amount of dry powder up or down by the amount of water.

Using such milk to prepare dishes such as porridge, pancakes or rolls, you can not dilute milk with a full volume of liquid, as described above. It will be enough to pour a little water on the powder, stir until the lumps dissolve, and add the rest of the liquid as necessary for your future dish.

Diluted milk powder is no worse than our usual milk. It can be brought to a boil (in the preparation of soup or porridge), and even used as a basis for producing dairy products.

Powdered milk is obtained by drying pasteurized cow's milk. Milk powder is diluted in warm water, used as a drink, and also made from it various dishes and baby food, while milk powder does not lose its beneficial properties. For, cow's milk undergoes normalization. Pasteurization and thickening. Then it is homogenized and dried on a roller or spray dryer. On spray dryers, milk is dried at a temperature of 150-180 ° C.

Upon completion of the drying process, the milk is sieved and cooled.

This is a rather complicated process. Powdered milk at home   cooking is not easy, and here's why.

Suppose you decide to get salt from salt water. You can boil the water until all of it has evaporated and no salt remains at the bottom.

Now suppose you wanted to get sugar from sweet water in the same way. You can boil water and thus bring it to the consistency of syrup. But in order to turn syrup into sugar you must be more careful - if the temperature is a little higher than necessary, the sugar is caramelized or burned.

Milk is an even more complex product. To turn milk into powder, you cannot exceed a certain temperature - otherwise milk will lose its taste. Under factory conditions, half of the water would first be evaporated from milk in a vacuum evaporator. This process is similar to the idea used in freeze-drying. Milk must be heated to a certain temperature and not damaged or burnt.

In ancient times, nomads dried milk in the following way: Cow's milk was poured into a cauldron and for a very long time boiled over a fire to a thick consistency in several stages. The pre-processed mutton abomasum sank to the bottom, onto which milk was deposited and absorbed during the drying process. Then it was dried in strips. After that, these strips could be lowered into boiled water and milk obtained.

The main advantage of milk powder and the reason why it is made is the longer shelf life of this product compared to fresh milk. And for the milk to be stored for a long time, the people invented many different ways in the south they fermented milk and drank it, in Siberia milk was frozen in circles in bowls and basins. Now, of course, no one at home will resort to such tricks, and conditions will not allow it. Therefore, the most effective way to obtain milk powder at home   is a do-it-yourself manufacturer of a simple device designed to dry this product.

It is easy to make a milk dryer with your own hands, it works with low energy consumption and does not need special supervision.

The dryer is a milk bath (up to 20 l) and a drum, the diameter of which is 20 - 50 cm, made of stainless steel. The diameter of the drum depends on your needs and capabilities. An element is installed inside the drum for heating the drum to 90-100 ° C. A knife is installed close to the surface of the drum. The drum, gathering and hopper for milk powder is best made from aluminum, duralumin or steel, intended for food products (brand X19H9T). Heater - heater of any design (power up to 200 W) or a spiral heater with a conical porcelain holder, it is easy to find in special stores.

You will also need an engine with a power of approximately 50 W, used to rotate Christmas trees. The main advantage of such an engine is the integrated gearbox, which provides a speed of 1 rpm.

Cotton filters supply milk to the drum surface in an even layer. If the milk is very oily, the fat settles in the bath and can be used to make butter and sour cream. The drum rotates and dries the milk trail, and a thin crust of milk powder is scraped off the surface with a knife, after which milk powder is poured into the hopper immediately.

After all, the dryer must be thoroughly washed and scalded with boiling water. Powdered milk must be stored in a cool place.

Milk is the first thing a child eats when he is barely born. If Mother Nature ordered that it was she who became the first food of the newborn, then this is the most valuable and safe food on Earth.

It has white color, and he who drinks does not get sick

It is impeccable in everything. It is beautiful - snow-white and smooth, it is tasty - a little sweet, it is nutritious and healthy. But he still has one significant drawback. Milk has a very short shelf life, in other words, it quickly turns sour.

The Tatar-Mongols also thought about this problem, who, in their campaigns in the 13th century, tried to dry milk under the sun to obtain a pasty product. Then they took it with them on military campaigns, because it did not deteriorate and gave heroic strength to the one who used it.

Nowadays, to give heroic strength, and even with a long shelf life (at the current pace of life!), It has become more than popular and therefore, at the beginning of the twentieth century, scientists patented a product whose popularity only grows with time, and the production technology with improved over the years - milk powder.

Milk powder production technology

This product is currently produced by spraying and drying whole and skim milk, cream and whey. To remove 50% solids from pasteurized milk, it is concentrated in a special evaporator, and then the remaining mixture is sent to a heated chamber for instant evaporation of water.

The result is a powdery mixture. This manufacturing method guarantees the safety of nutrients, vitamins and trace elements.

The table below shows that although in most indicators whole milk is ahead of milk powder, this difference is nonetheless insignificant.

How to dilute milk powder?

  In the home kitchen, this product is just a godsend for the hostess who made, for example, a spontaneous decision to cook milk porridge, fry pancakes or even bake bread, but there was no whole milk in the house. Sometimes milk powder is purposefully placed in confectionery, because it makes them more “fluffy”.

Pancake milk powder recipe

Almost all recipes for making pancakes in milk at home, one liter of whole milk is one of the main ingredients. But what if there is only milk powder in the house, and pancakes are just really needed?

To get 1 liter of milk for pancakes, you need 100 grams - 8 teaspoons of milk powder and 1 liter of water. Water should be warm, but not boiling water, at a temperature of about 60 o C.

Important: warm water should be added to the mixture, and not vice versa, stirring slowly, this will prevent the formation of lumps. Stir the milk until the powder is completely dissolved, then it needs to give time to swell in the liquid - 10-15 minutes.

See how to dilute milk powder

The recipe for breeding powdered milk for porridge

To get full-fledged reconstituted milk with a fat content of 2.5%, from which excellent milk porridge (rice, noodles, semolina, oatmeal, buckwheat) will be obtained, you need to take the following proportions of the components.

One portion:

• For 200 ml of water 25 grams or 5 teaspoons of milk powder.

Four servings:

• For 900 ml of water, 120 grams or 6 tablespoons of milk.

The specified amount of warm water is gradually poured into the normative amount of the mixture, continuously stirring with a spoon, until completely dissolved and a homogeneous product is obtained.

1. Do not use cold water when diluting a dry mixture. In this case, not all particles dissolve and partially crystallize; this is felt when consumed;
2. You can not use boiling water to prepare this product - it will curl;
3. Do not neglect the recommendation that the product should be infused after dilution. This will help to avoid getting an aqueous product with unswollen protein;
4. Do not use a mixer for making milk, this will lead to the formation of unnecessary foam;
5. Pour the liquid into the milk powder gradually, gently stirring, if all the water is poured immediately, then lumps will certainly form.

Benefit and harm

Milk powder is a product that everyone knows. But if you start to ask the average consumer simple questions, many people get lost and start thinking, are they so familiar with this product?

Can any ordinary consumer, without hesitation, be able to answer such seemingly simple questions about powdered milk?

• Which milk contains more cholesterol?   - dry or whole?

If milk powder is diluted to the appropriate fat content, then it has a cholesterol level comparable to the level of whole milk cholesterol;

• Is it helpful for anemia   (anemia)?

It is useful because there are forms of anemia, like anemia as a result of a deficiency of vitamin B12 contained in milk powder, with this form of anemia and for its prevention it is recommended for use;

• Do I need to boil it   after recovery? How will this affect its beneficial properties?

No no need. The product has already been heat treated;

• Can powdered milk contain harmful substances??

Unfortunately, it can. Their presence / absence is due to the quality of the feedstock, that is, in what conditions they lived, what the cows fed from, from which the future milk powder was obtained. If they ate a feed containing toxic substances, or grew up in an area where the maximum permissible concentration of harmful substances in the atmosphere goes off scale, then all these harmful substances will get into not only plain milk, but also into the dry product.

The use of milk powder

  With the advent of modern technologies for the production of dried milk, the scope of its application today covers the following sectors of the economy and national economy.

First of all, this, of course, is the food industry. Confectionery and pasta, baby food, ice cream, bread, whole milk products with a long shelf life - all these products are made on the basis of milk powder.

This nutritious mixture has long been a constant companion of tourists and travelers, because when you go on a long hike, along with a can of stew, you can take a small bag with you, which will then become a source of protein and vitamins, so necessary to overcome great distances and conquer mountain peaks.

Airlines and railway carriers included milk powder in the passengers menu for the opportunity to add a spoonful of milk to coffee, overcoming a long distance.

Breeders of cattle and other livestock industries, having a large number of livestock on their farms, came to the conclusion that feeding calves, piglets with whole milk becomes unprofitable, massively switch to a powder analogue, because with the current method of obtaining properties it is not inferior to natural pasteurized.

As you know, milk powder is a source of protein and therefore is considered the most classic type of sports nutrition for building your body and building muscle mass, bodybuilders successfully use it.

Milk powder is a good substitute for fresh milk, because to their taste these two products are practically no different. That's just how to dilute milk powder, not all housewives know. It is very convenient to take the powder with you on trips and outdoors, because it does not sour as quickly as fresh.

It is produced by condensing or drying natural milk in special machines, so you need to breed it gradually, adding cold or warm water. The purpose of drying is to reduce the amount of product and increase its shelf life.

How to breed without lumps

In fact, diluting milk powder without lumps is not as easy as it might seem at first glance. Despite even following the instructions on the packaging, many housewives cannot cook it correctly to be uniform and without lumps.

• Water should be warm. Do not use boiling water or ice water. The approximate proportions are 1: 8, but this does not mean that you should stand in the kitchen and accurately calculate the grams of powder;
• Approximately one plastic disposable cup should take 6-7 teaspoons of the powder and mix it with water in the amount of one glass;
• It is important to know that you need to add water gradually, and not pour it in one motion. If you do not follow this rule, you will not be able to prepare a drink without the formation of lumps.

The proportions of how to dilute milk powder may vary slightly, depending on the purpose of its use. If you want to get a larger amount of product, take several times more than all the components.

Often, milk powder is used in cooking when kneading dough for baking bread or rolls, if there is no fresh product under your hand. You can breed this powder for the preparation of soups, cereals or other dishes. Fermented milk products can also be prepared from it at home.

You can’t use boiling water to prepare the product, otherwise the powder will immediately lump into lumps, which will be impossible to get rid of. After preparing the drink, it is recommended to give it a little insist: the proteins will swell and the taste of wateriness will be eliminated.

Soy milk powder

Its appearance, texture and nutritional value is practically no different from ordinary cow's milk. Its addition to food even has its advantages: this product does not contain lactose, cholesterol and milk protein, which many people often have allergies to.

This substitute for natural cow's milk is recommended by nutritionists to people who have lactose deficiency, are allergic to milk proteins, are overweight, and atherosclerosis.

It is recommended for use by people prone to the development of kidney disease and iron deficiency. It is obtained by evaporation from liquid soy milk. The product has the appearance of a creamy powder with a light nutty flavor.

If you decide to introduce this product into your diet, you should know how to breed soy milk powder with water. The powder obtained from soybeans can be diluted with water or dissolved in a cup of tea or coffee. A glass of water will need 5 teaspoons of dried legume powder.

Cooking Coconut Milk at Home

If there is no way to buy fresh coconut and get milk from it, you can use a dry product. It is often used by confectioners in the process of making sweets. Coconut milk powder is sold in many stores and costs much less than fresh coconut fruits.

You can find several recipes on how to breed coconut milk with water. The proportions are known: to prepare a liter of coconut milk, you need 10 tablespoons of powder. Use water at a temperature of 35–40 degrees.

We add water in small portions to the powder and stir everything until a homogeneous mass is obtained. When the dry mixture is diluted to a homogeneous consistency, add water to the desired volume.

Nutritionists recommend such a product for intolerance to a product of animal origin, as well as for people with digestive problems. Coconut is rich in coarse fibers, which improve the functioning of the digestive system. Coconut milk, diluted with water at home, will be a good addition to coffee or tea.

Do not abuse milk powder, because if its daily norm is exceeded, metabolic processes may occur, which will contribute to the formation of fatty deposits.

Legends can be made about the benefits of milk, which is why many culinary specialists use the product as the main component for dishes. There are many options for processing milk, starting with pasteurization, ending with sublimation into a dry mixture. It should be understood that the beneficial qualities of the composition do not change, but the taste sensations can fluctuate. Milk powder is much cheaper than store or homemade. For this reason, many housewives are wondering how to breed it.

Types of milk powder

Regardless of the species, the principle of dilution of the composition remains identical. Today, there are three main types of milk powder: skimmed product, whole milk, instant powder. Let's talk about everything in order.

1. Skimmed milk powder.   The composition is whole cow's milk that has undergone the procedure of removing fat to the level of 0.5-1.5% (in some cases up to 5%). For this reason, the shelf life of milk powder is at least 9 months, which is good news. Most often, this type of composition is found in the production of hard and soft cheeses, pastries.
2. Whole milk powder.   This type of dry mix is \u200b\u200bconsidered the most nutritious and popular. Fats are not removed from milk, they are contained in the product in full. As a result of this feature, the shelf life is reduced. The milk is kept in the cold for no longer than 3 months. The composition is used in cooking and in the production of baby food.
3. Instant milk powder.   The mixture is made on the basis of whole and skim milk. The ingredients are taken in a ratio of 1: 2. Then the drinks are dried and pass sublimation, as a result, a fine-grained powder is obtained. Instant milk is used in all types of culinary industry. It is most suitable for preparing baby food.

Features of milk powder

1. Milk began to be prepared in dry form to ensure long-term preservation. Speaking conditionally, the mixture is a highly concentrated milk. To get a healthy drink, the powder must be diluted with water.
2. Today, the dry mix is \u200b\u200bgaining popularity in the regions of residence, which are deprived of a natural product and milk delivery. In addition, many housewives prefer to buy the composition in this form because of the low price category.
3. If we talk about the energy value of milk powder, the caloric content of a high-fat composition is 540 Kcal per 100 g. In the case of skim milk (0.5-1.5%), this figure drops to 365 Kcal.

Useful qualities of milk powder

1. The product contains a lot of calcium, which strengthens bone tissue, has a positive effect on hair, nails, skin and muscle fibers. Often, milk powder is drunk by athletes who want to gain weight.
2. Potassium found in milk powder prevents vascular blockage, accelerates metabolism, and normalizes blood circulation. The listed properties are reflected in the work of the heart, making the rhythm stable.
3. Due to the large accumulation of vitamins of all groups (B12, B1, PP, A, C, B9, B2, D), vision and smell improve, and the tone of collagen fibers increases.
4. Elements of almost all fractions normalize the hormonal background, remove cholesterol, and fight diabetes.
5. Sulfur, sodium, potassium, iodine, selenium, choline, cobalt, iron and other minerals favorably affect all metabolic processes of the body.

To enjoy all the beneficial properties of a dry powder, it is necessary to dilute it with drinking water. In this way, you will return the milk to its original form.

1. Traditionally, water is mixed with milk powder in a ratio of 3: 1. For 1 glass of powder there are about 3 glasses of liquid. It is necessary to take only warm water.
2. Depending on the aim pursued, these proportions may vary. For example, when cooking porridge it is better to take less water to make the mixture thick. If you plan to drink milk, stick to the initially set parameters.
3. An ideal option for breeding powdered milk is warm water. Do not manipulate the liquid with high temperature, otherwise the powder will immediately coagulate. Cold water is also not considered useful, it starts the crystallization process.
4. Sieve dry powder in a convenient way to begin manipulations. Pour the required amount of water into a separate bowl, then start pouring milk. It should form a film, immediately mix the mixture.
5. Continue the procedure until you pour the entire mixture into water. Use a fork, not a mixer, to stir. In the second case, unnecessary foam will appear on the surface. After dilution, leave the milk to infuse for 20 minutes.

Milk Powder Roll

• chicken egg - 2 pcs.
• milk powder - 125 gr.
• soda - 2 gr.
• vinegar - 5 ml.
• salt - 2 pinches
• premium flour (wheat) - 130 gr.
• granulated sugar - 120 gr.

1. Send the pan to the oven in advance. Set the temperature of the device to 180 degrees, wait 20 minutes. At this time, start preparing the dough.
2. Cool the eggs, then beat them with granulated sugar, pour in the whole sifted milk and wheat flour. Enter loose components in small portions, stir at the same time.
3. At the very end, enter the soda, after extinguishing it with vinegar. Line the baking sheet with baking paper, do not burn your hands. Pour the dough into the cavity, send to the oven. Turn on the temperature by 210 degrees.
4. Bake the roll for 4-5 minutes. When the specified period has passed, immediately roll the layer from the dough into a roll, putting any filling on it (jam, jam, etc.).

• drinking water - 325 ml.
• milk powder - 100 gr.
• salt - on the tip of a knife
• chicken egg - 2 pcs.
• vegetable oil - 50 ml.
• flour - 450 gr.
• granulated sugar - 30 gr.

1. For the preparation of pancakes or any other baking, you do not need to breed powdered milk in advance. First, combine the cooled eggs with salt and sugar, beat with a mixer.
2. Pour the sifted milk powder, do not stop stirring. Now pour in the water, preheating it to 35-40 degrees. Separately, sift the flour, introduce it in small portions to the bulk.
3. Knead the dough, pour in the vegetable oil. If the composition is thick, add more water. At this stage, it's time to start frying pancakes.
4. Heat the pan, pour a little vegetable oil. It is better to lubricate the brush in it and apply the composition to the working coating. Scoop out half the dough cooker, pour in the middle and stretch. Bake pancakes on each side for 3-5 minutes.

The dry mix refers to natural products, as it is prepared on the basis of cow's milk. First, the composition is thickened, then thermally processed at a temperature of 160 degrees. Thus, sublimation to powder takes place. With breeding should not be a problem, mix milk and water in a ratio of 1: 3.

Video: how to identify real milk powder