Kate Naturals Dry Whole Milk Powder for Baking, Coffee & Milkshakes (12oz) RBST-Free, Made in USA, Dried Powdered Substitute For Liquid Milk

This product is so easy to use and great for baking. You can adjust quantity for how much milk you need. It is shelf stable and easy to mix.

I would have no idea this isn't fresh milk! Now, I'm not a daily milk drinker but needed a powdered version for backpacking trips. I did a lot of research and kept reading about how powdered (fat free) milk tastes sour and sometimes even grainy, but whole milk powder is too difficult to get homogenized - and let's be real, who wants clumpy milk?! Gross. Now, here's the trick - and anyone who's ever used cornstarch to thicken a sauce/soup will know what I'm talking about: When you add the milk powder in your cup/container - start by adding just the tiniest bit of water, enough to stir the powder into a clump free paste. Only then do you add more water bit by bit until you have the recommended ratio (or add almost double the recommended water if you want to get closer to a 2% milk). This way you get clump free deliciously sweet and rich milk, even if you're only using a spoon! I only used a cup and a regular soup spoon to do this, as that's all I'll have on my backpacking trip, and it turned out smooth and scrumptious. Price wise it's probably still cheaper to get fresh milk, but if you too don't drink a lot of milk and only need it occasionally - this is the PERFECT solution for you. I can't tell you how often I have to pour sour milk down the drain because I couldn't finish it before it went bad. Now I won't have that problem anymore. And if you think about it, comparing price just on the amount of milk actually consumed, having the powdered milk might just be more economical! My verdict: I highly recommend!

I was so tired of wasting leftover fresh milk when baking or (less commonly) cooking as my household doesn’t drink or use it in cereal, etc. I love being able to mix up just the amount I need for a recipe, that’s ideal! And whisks easily into warm water with no clumps. Also, the 1:4 ratio is very easy to calculate (for reconstitution). In terms of my baking experiences: I’ve noticed it doesn’t “curdle” like fresh milk with the addition of lemon juice or vinegar to make homemade buttermilk so be aware if using as a substitute. I don’t know if the resulting mixture behaves appropriately (like buttermilk) in the recipe but, I imagine it does anyway. Also, my creme anglaise turns out much thicker when used reconstituted in water in that recipe. My longstanding grand marnier souffle also browns much faster and has a slightly heavier texture, again, when reconstituted and used in recipe (4/5 rating for this; tiniest bummer). So, the baked results are slightly altered but certainly still worth the convenience and savings (lack of waste). I also used it once to make mac and cheese (yes, the blue box- I know!) and the result was much thicker than usual. Maybe it’s worthwhile to add more water to thin out if using there. I’ve never tried it plain/unheated so I cannot offer any opinion. In all, I’ll continue to use this instead of fresh milk and simply adjust my recipes as needed (maybe not for my souffle if I really want to impress).

Wonderful product! I bought this powder specifically to add when browning butter for my baking recipes to enhance the nutty flavor. Just used it today in a recipe calling for browned butter and it definitely does that! Always looking for ways to up my baking game and this will definitely help me to accomplish that. Highly recommend.

This cost a bit more, but we were deciding on this vs the wasted part of 1/2 gallon of milk. It tasted like milk. We were able to keep it in the fridge until the next day/days. No waste. Update: Better than another product we tried. Cows when wormed with ivermectin every three months, do not have the worms - the pasteurization process kills the worms but leaves the worm's dead enzymes there giving you the milk taste you might be used to. Milk is supposed to not have a 'flavor.' Pasteurizing the dried milk doesn't change the flavor unlike milk from cows which have not been wormed either. So you can have raw milk (with the live worms) or this milk (without the worms, tastes just fine) OR you can have the milk from the store - that tastes yuck. Buy this brand. It lasts and lasts and it's organic. You can make as little or as much as you want.