Method

• To reconstitute non-instant dry milk, combine it with warm water according to the package directions. Typically, you'll mix about 3/4 cup dry milk per quart of water. Pour the water and dry milk powder into a blender and blend until frothy and smooth. You can also mix non-instant powdered milk with a wire whisk or an electric mixer. Another option is to pour the water and milk powder into a glass jar and shake it. If possible, refrigerate the reconstituted milk overnight to improve its flavor. Add 1 teaspoon vanilla to the milk, if you prefer more flavor.

Challenges

• The main challenge you'll find when reconstituting non-instant powdered milk is that it tends to clump up initially. You'll see lumps in the milk, and when you mix it, you may get a layer of lumpy foam on top. The best strategy is simply to be patient. Sprinkle the instant milk on top of the warm water and wait five minutes before you mix it. As the milk absorbs water, it becomes easier to mix.

Differences

• Instant milk powder and non-instant milk powder have similar qualities and nutritional values. Both are milk from which the cream and water has been removed, although some brands of non-instant milk also contain soy. Both are good sources of vitamins A, D and calcium. Instant milk powder is dried milk that has been puffed with air, so it dissolves instantly when you add it to water. Instant milk powder is more convenient, but it usually costs more. It's also less dense, so you must use more when you reconstitute it. Generally, non-instant milk powder is a better bargain.

Use

• Although it's perfectly safe to drink reconstituted non-instant dry milk, it's usually reserved for cooking. Add it to any cooked product that you'd use milk in, including pancakes, meatloaf, bread, cakes, biscuits, puddings, cream sauces or casseroles.