It measure out to a tiny bit over 13 teaspoons, then add HOT water to make one cup.
Stirred
it up with a whisk Then STRAIN the MILK to get the extra fat particles.
Taste
test. Well, I tell you I tasted it while still warm and it tasted
good. We would use this cold on cereal or to drink.
All
in all, I will do this again. The last step was to vacuum seal it with my Food Saver and add to my food storage.
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Any idea how long the dehydrated milk will last?
ReplyDeleteSusan,
DeleteAt a little over a year, it's still o.k. ~Perky~
Can u do this with raw whole milk and breast milk for infant formula? I absolutely hate the ingredients in infant formula but want something I know is pure and good for my baby.
ReplyDeleteCan u do this with raw whole milk and breast milk for infant formula? I absolutely hate the ingredients in infant formula but want something I know is pure and good for my baby.
ReplyDeleteI am sure about the raw milk, not about the breast milk. I suggest doing a test run with a small amount (1/2 a cup or a cup) of breast milk, then rehydrate it to test it out. I would LOVE to hear the results. There is a slight difference, so you will need to determine if it is acceptable. :D ~Perky~
ReplyDeleteHi Mary,
ReplyDeleteI imagine you could. I find the reconstituted turns out a little less fatty. ~Perky~
Why do you strain the reconstituted milk to get the fat paarticles? Do you do something with them and then add ? Just wondering because in my prepping right now, I am either canning or dehydrating. Trying to keep my freezer foods to a minimum. Thank you for you information sharing :-)
ReplyDeleteI don’t understand so it take 13 teaspoons to one cup hot water? And what are you straining out ....who and why? Just not sure why the staining.
ReplyDelete