Milk powder serves many culinary purposes, such as enhancing the creaminess of ice cream, enriching baked goods, and adding body to coffee. Despite its versatility, it is often neglected in kitchens. Homemade milk powder can be created by simmering liquid milk and drying it in an oven or dehydrator. Properly stored, milk powder can last for up to five years, but its longevity is affected by fat content and storage conditions. Spoiled milk powder will exhibit a yellow tint or sour smell, indicating it should be discarded.
Milk powder can enhance ice cream's creaminess, enrich baked goods, and contribute to coffee's body, making it a versatile pantry staple often overlooked.
Making powdered milk from liquid involves simmering milk, stirring until thick, then drying out in the oven to create a fine powder. It starts with any milk type.
Homemade milk powder should be kept in a cold, dark place to last up to five years. Proper storage protects it from light, heat, moisture, and oxygen.
The appearance of yellow hues or sour smells indicates spoiled milk powder, necessitating its disposal. Fresh milk powder should be white and nearly odorless.
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