I had a comment on the powdered milk post about the difference between instant and non-instant powdered milk. There are two basic kinds of powdered milks, instant and non-instant or "regular". They are processed a little differently so the end products are not the same.
You can tell the difference in the texture. I dropped a small spoonful of each on some dark paper so you could see the difference. Non-instant on the left, Store Brand instant on the right. Some instant powdered milks look more "flaky", this one's "grainy", but the non-instant is definitely "powdery".
Instant powdered milk dissolves faster in water than the non-instant which is why it is called "instant" powdered milk. It can mix easily in cold water and you have milk relatively quickly. Instant also tends to taste more like real milk. It is usually more expensive than the non-instant (although not always), and easier to find. It takes more instant milk powder than non-instant to make the same volume of milk. (see chart below) Instant powdered milk:
Non-instant powdered milk is available at the LDS Church's cannery and probably other places as well, I just haven't looked around for it because I get it at the cannery. It is powdery and clumps easily. It is best mixed into warm water with a blender or a whisk and then allowed to cool overnight in the refrigerator before drinking. It does have a distinctive flavor to it that is not quite like real milk. I normally use the non-instant milk because it is less expensive and I don't use it to make "milk", I use it in baking. I do have a few cans of instant milk for making milk to drink that would taste better if I need to. Non-instant powdered milk:
Here's a quick chart for reconstituting powdered milk so you can see the difference in amounts needed of instant and non-instant:
|Milk Desired and Amount of Water ||Instant Dry Milk ||Non-Instant or Regular Dry Milk |
|1/4 C. ||1 T. ||3/4 T. |
|1/3 C. ||1 1/2 T. ||1 1/4 T. |
|1/2 C. ||2 T. ||1 1/2 T. |
|2/3 C. ||3 T. ||2 1/2 T. |
|1 C. ||1/4 C. ||3 T. |
|1 pint ||1/2 C. ||1/3 C. |
|1 quart ||1 C. ||3/4 C. |
|1/2 gallon ||2 C. ||1 1/2 C. |
|1 gallon ||4 C. ||3 C. |
And now the question for you: Do you have powdered milk? If yes, what kind/brand and have you tasted it? If you have tasted it, did you like it?
Okay, I guess that could count as three questions . . . Let me know your answers in the comments. :)