Storing milk is impossible! You can store canned milk if you rotate it regularly. There are some seriously pasteurized milk products that can be stored on your pantry shelf for up to a year, but they aren’t available every where, so for long term storage powdered milk is really the only way to go. On top of which foods made with powdered milk will have fewer calories and less cholesterol than those made from whole milk. So….bonus!

With that in mind, here are some great ideas for using your powdered milk, for cooking, drinking, and substituting for other kinds of milk. Your recipe’s don’t have to suffer just because you’re using powdered milk

Whole Milk: 1 cup water, 1/3 cup powdered milk

Evaporated Milk: 1 cup water, 2/3 cup powdered milk

Condensed Milk: 1/2 cup hot water, 1 cup sugar, 1 tbl butter, 1 cup powdered milk. Blend thoroughly in blender. Can be stored in fridge or even frozen

Buttermilk or Sour Milk: 1 cup water, 1/3 cup powdered milk, 1 tbl vinegar or lemon juice. Let it set for at least 5 minutes and you’ll see the milk begin to curdle slightly, then it’s ready to use

Drinking Powdered Milk: To improve the flavor or to get your family used to the milk over time, you can mix the mixed powdered milk with whole milk or 2% milk, equal parts. Or try adding a small amount of sugar or vanilla to enhance the flavor, then let chill for several hours before drinking


A good substitute for whipped cream – 1 cup evaporated milk, 2 tblsp lemon juice. Chill completely the milk, add lemon juice and whip until stiff. Sweeten and flavor as desired with sugar and/or vanilla