To make milk powder from fresh milk, spread a thin layer of any type of milk (skim, 2%, 3%, or whole milk) on a tray and place it in a dehydrator at 135°F (57°C).
Detailed Steps:
- Choose Your Milk: You can use any type of fresh milk you prefer, including skim milk, 2% milk, 3% milk, or whole milk. The fat content will influence the final powder's properties (e.g., rehydration, flavor).
- Prepare the Tray: Ensure you have a clean tray suitable for use in a dehydrator.
- Apply Milk in a Thin Layer: Pour the milk onto the tray and spread it into a thin, even layer. A thin layer is crucial for even and efficient dehydration.
- Dehydrate the Milk: Place the tray in a dehydrator and set the temperature to 135°F (57°C).
- Dehydration Time: The time it takes for the milk to completely dehydrate will vary based on the type of milk, the humidity, and the dehydrator's efficiency. Check periodically until the milk is completely dry and brittle. This could take several hours.
- Grind into Powder (Optional): Once fully dehydrated, you can break the brittle milk into smaller pieces and grind them into a fine powder using a food processor, blender, or mortar and pestle. This improves its solubility and usability.
- Storage: Store the milk powder in an airtight container in a cool, dry place to prevent moisture absorption and spoilage.
