Here's how you can dehydrate milk using a dehydrator:
Steps for Dehydrating Milk
Based on the provided reference from Excalibur Dehydrator Recipes, here's a step-by-step guide:
- Prepare Your Trays: Line your dehydrator trays with parchment paper or paraflexx sheets. This prevents the milk from sticking and makes cleanup easier.
- Pour the Milk: Pour a small, thin layer of 1% milk onto the prepared trays. Avoid overfilling; a thin layer will dry more evenly and quickly.
- Dehydrate: Set your dehydrator to 135 degrees Fahrenheit (57 degrees Celsius). Allow the milk to dry for about 10 hours, or until it has transformed into a crackly, yellowish sheet. The precise time may vary depending on the thickness of the milk layer and your dehydrator.
- Grind into Powder: Once the milk is completely dry and brittle, carefully remove the sheets from the trays. Place the crispy sheets in a blender and pulse until you get a fine powder.
Detailed Breakdown
| Step | Description |
|---|---|
| Tray Prep | Line your dehydrator trays with parchment paper or paraflexx to prevent sticking. |
| Milk Layer | Pour a thin, even layer of 1% milk onto the trays. Avoid overfilling for consistent drying. |
| Dehydration Temp | Set your dehydrator to 135 degrees Fahrenheit (57 degrees Celsius). |
| Drying Time | Allow approximately 10 hours, or until the milk is a crackly, yellowish sheet. Check periodically. |
| Powdering | Once dry, pulse the sheet in a blender into fine powder. |
Tips for Success
- Use 1% milk for best results.
- Ensure the milk layer is thin and even for consistent drying.
- Monitor the drying process, as timing can vary.
- Store the powdered milk in an airtight container in a cool, dry place to maintain freshness.
- The resulting powdered milk can be reconstituted with water to be used as regular milk.
