Author: If you’re looking for a way to preserve milk for long-term storage, homemade freeze-dried milk is the way to go! This easy process turns fresh milk into a shelf-stable powder that can last for up to 25 years when stored properly. It’s perfect for cooking, baking, or just mixing up a glass of milk whenever you need it!
Freeze-drying is one of the best ways to create shelf-stable food that retains much of its original flavor and nutritional content. I’ve been using my freeze dryer for over six years now, and it’s been an invaluable tool on our homestead.
From freeze-dried candy and vegetables to freeze-dried eggs, we’ve tried it all. But one of my favorite things to freeze dry is milk! It’s incredibly versatile and can be used in so many ways.
How to Make Freeze-Dried Milk
Freeze-drying milk at home is an excellent way to ensure you always have milk on hand, no matter what. Whether you’re looking to stock up your pantry or just love the convenience of powdered milk, this method is a must-try for any homesteader or home cook!
Best Tips for Freeze Drying Milk
- Choose the Right Milk – You can use any kind of milk you like for freeze-drying, whether it’s whole milk, skim milk, or even non-dairy alternatives like almond or soy milk. We tend to use whole milk but always plan to fully use the finished freeze-dried milk within 2 years, as the higher fat content leads to fast spoilage.
- Pre-Freeze Your Milk – While not strictly necessary, pre-freezing your milk before placing it in the freeze dryer can help speed up the process. I like to pour the milk into trays while they are actually in the freeze dryer, just pulled out about halfway. This way, it’s easier to handle and doesn’t slosh around when placing it in the freeze dryer. Freezing will also take care of the spilling issue!
- Don’t Overfill – Just like with freeze-drying eggs, it’s important not to overfill the trays. Pour the milk into the trays about halfway full. As the freeze dryer processes the milk, the removed water will build up as ice on the inside of the machine. Too much milk means too much ice which will interfere with the process.
- Blend for a Finer Powder – After the freeze-drying process is complete, you’ll want to powder the milk for easy storage and use. I recommend using a high-powered blender or food processor to get the milk into a fine, consistent powder.
Instructions
It’s time to make your own powdered milk! Give this overview a quick read before you get started, and then you can print the recipe card at the end to have on hand!
- Pour – Start by pouring your chosen milk into the freeze-dryer trays. If you’re using pre-frozen milk cubes, simply place the cubes on the trays. Remember not to overfill the trays.
- Freeze Dry – Place the trays into your freeze dryer and start the machine. Depending on the amount of milk and the fat content, the freeze-drying process will take about 24-36 hours.
- Powder – Once the milk is completely freeze-dried, remove it from the trays and transfer it to a blender or food processor. Blend until the milk is a fine powder.
- Store – Transfer the powdered milk to an airtight container. For long-term storage, use a mylar bag with an oxygen absorber. If you plan to use the milk within a few months, a mason jar with an airtight lid and a moisture absorber will do.
Cooking with Freeze-Dried Milk
Using freeze-dried milk is incredibly easy. For every cup of milk you need simply use the following ratio:
- Mix 1/4 cup of powdered milk with 1 cup of warm water.
- Stir until fully dissolved, and you’re ready to go!
We use this a lot when whipping up a quick batch of pancakes. It’s also great to have on hand for emergencies or camping trips when fresh milk isn’t an option.
FOR DRINKING – If you’re going to be drinking this powdered milk, it’s best if you mix it up the night before and chill it until the next day. Lukewarm milk is not all that great! By chilling it, you get the best experience, and the powder has time to fully rehydrate.
Storing for Daily Use
Just like with our freeze-dried eggs, we keep a small mason jar of freeze-dried milk in the pantry for daily use. The bulk of our freeze-dried milk stays sealed in mylar bags with oxygen absorbers for long-term storage. This way, we always have a quick and easy source of milk without compromising the shelf life of the rest.
Even More Food Preservation Ideas
Freeze Dried Milk (Homemade Powdered Milk)
Ingredients
- 1 gallon milk any type
Instructions
- Start by pouring your chosen milk into the freeze-dryer trays. If you’re using pre-frozen milk cubes, simply place the cubes on the trays. Remember not to overfill the trays.
- Place the trays into your freeze dryer and start the machine. Depending on the amount of milk and the fat content, the freeze-drying process will take about 24-36 hours.
- Once the milk is completely freeze-dried, remove it from the trays and transfer it to a blender or food processor. Blend until the milk is a fine powder.
- Transfer the powdered milk to an airtight container. For long-term storage, use a mylar bag with an oxygen absorber. If you plan to use the milk within a few months, a mason jar with an airtight lid and a moisture absorber will do.
Notes
Cooking with Freeze-Dried Milk
Using freeze-dried milk is incredibly easy. For every cup of milk you need simply use the following ratio:- Mix 1/4 cup of powdered milk with 1 cup of warm water.
- Stir until fully dissolved, and you’re ready to go!
Storing for Daily Use
Just like with our freeze-dried eggs, we keep a small mason jar of freeze-dried milk in the pantry for daily use. The bulk of our freeze-dried milk stays sealed in mylar bags with oxygen absorbers for long-term storage. This way, we always have a quick and easy source of milk without compromising the shelf life of the rest.Nutrition
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