To make fluid milk, use the following proportions:To make water non-instant or instant
1 gallon 3 3/4 quarts 3 cups 5 2/3
1 quart 3 1/2 cups 3/4 cup 1 1/3
1 cup 7/8 cup 3 tablespoons 1/3 cup
1/2 cup 1/2 cup 1 1/2 tablespoons 2 1/2 tablespoons
Stir the milk powder before measuring. However, excess powder will not alter recipes, only increase food value and flavor. Fill a pitcher, wide-mouth jar or other container with sufficient water and slowly stir the milk powder into it.
A spoon or fork will usually be sufficient for the instant type, but a wire whisk will be quicker. A wire whisk or rotary beater will be necessary for the non-instant. The milk will foam somewhat as it is beaten, so use a container slightly larger than the amount of milk you are mixing.
There are two alternate methods for mixing the non-instant:
Combine half the required water and all the milk powder into a blender and blend until smooth. Then pour it into the remaining water and stir it together.
Another method is to place the milk powder in a bowl and add just enough of the water to make a thick paste. Beat with a spoon or fork until smooth. Then stir in the remaining water and stir well. Store in the refrigerator. For best flavor, refrigerate at least eight hours before using. When a recipe calls for fluid milk, such as in drinks, it is best to use the chilled reconstituted milk.