INSTANT MILK - 1-1/3 cups powder/ quart water
CRYSTALLIZED INSTANT MILK - 3/4 cups powder/quart water
NON-INSTANT MILK - 2/3 cups powder/ quart water

50 pounds of non-fat dry milk yields 60 or more gallons of fluid milk. There will be twice as much instant powder as non-instant powder in volume. Crystallized instant is 10% greater in volume than non-instant.

TO MIX NON-INSTANT: Combine 4 cups water with 2/3 cup dry milk and beat with beater or blender until smooth. Refrigerate. Makes 1 quart.
Alternate method: Pour 2 cups lukewarm water into a quart jar. Add 2/3 cups dry milk; cap the jar and shake until mixed. Add water to make one quart and stir. Refrigerate immediately.

IN COOKING: Nonfat dry milk can be used as a substitute for whole milk in most recipes. Add dry milk powder to the dry ingredients and add the same amount of water as liquid milk called for in the recipe. The nonfat dry milk may also be reconstituted first and used as one would use fresh milk.

A teaspoon of vanilla added to a gallon of reconstituted milk will often convince finicky drinkers to drink powdered milk.

When using powdered milk to make yogurt, make the milk with twice as much powder.

Non-instant or regular non-fat dry milk should be less than 4% moisture. For the longest storage, moisture should be no greater than 2.8%. It should be low heat spray process and enriched, if possible.

Powdered milk should be stored airtight, dark, dry and cool. It is quite heat sensitive. Heat causes a chemical reaction between the milk protein and milk sugar. The milk starts to turn light brown, change in flavor and the protein quality is reduced. Dry milk should be used within two to three years even when stored under favorable conditions for the most nutrition and flavor.