Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 487 kcal | 138 kcal |
| Protein | 25.5 g | 7.2 g |
| Fat | 26.3 g | 7.5 g |
| saturated | 15.2 g | 4.3 g |
| Carbohydrate | 40.7 g | 11.5 g |
| sugars | 40.7 g | 11.5 g |
| Fibre | 0 g | 0 g |
| Sodium | 343 mg | 97 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1.2 kg 1% milk
Instructions
- Use the lowest-fat milk you can. Butterfat cannot be dried out, and it is the fat in home-made milk powder that turns and gives it a tallowy smell within weeks.
- Make shallow trays out of baking paper by cutting squares and folding the edges up on themselves, pinching the corners so they hold. Milk is liquid enough to find any gap in a liner and run into the machine.
- Pour the milk in a genuinely thin layer, no more than a few millimetres. This is not a case where a deeper pour just takes longer — deep milk skins over and traps liquid underneath that never dries at all.
- Dry at 57 °C for 10 hours without opening the machine more than you need to. Milk picks up smells from anything else drying alongside it, so run it on its own.
- The sheet is finished when it has turned pale yellow, cracked into plates, and lifts off the baking paper as brittle flakes. Any part that is still white and flexible is wet milk and the tray goes back in.
- Break a piece and look at the edge: a finished flake is the same colour all the way through. A darker core means it is still damp in the middle.
- Grind the cooled flakes in short bursts and sieve the result, putting any grains back through. Lumps will not dissolve later and float as scum on a hot drink.
- Store it airtight with an oxygen absorber in a cool dark cupboard and use it within three months, or the fridge for six. Commercial milk powder is spray-dried and keeps for years; this is a dried sheet of milk, it still carries fat, and it should be smelled before every use.
