I suppose you read the instructions on the box or experiment on the first batch with a small measured amount of water until you get it to a resonable consistancy. Save the information on how much water you added for later encounters.
If you don't have the packaging (for instance if you purchased the powder from a bulk bin) a usual rule of thumb is 1/4 - 1/3 cup dry powder per 1 cup water, or 1 cup dry powder per 3 - 4 cups water.
breaking them but i wouldn't do it because its mean
I believe most powdered milks call for 3 parts water to 1 part milk powder.
Powdered milk is liquid milk that has had the water removed.Skimmed milk is milk which has had all or some of the fat content (cream) removed.Powdered skimmed milk is powdered milk made from skimmed milk
how much pottasium is in powdered milk
Yes: you can use a greater volume of fresh milk (preferably scald it first) instead of powdered (substitution charts range from four to 9.5 times the amount of fresh milk instead of milk powder). In many recipes you can just leave out the milk. Or use dried buttermilk, or malted milk powder.
Replace the powdered milk AND the water in the recipe with whole or 2% milk.
This depends on the temperature, stirring, ratio milk/water, time of adding water to powder, volume of the water aliquotes, etc.
does powdered milk makes you gain fat
Powdered milk is made from liquid milk but usually all the fat is removed.
Powdered milk comes from milk that is already pasteurized. There is no need to try and do it again.
The milk of any kosher land animal can be used to make kosher powdered milk.
NO! Powdered milk is like the concentrate version of milk. You need to mix the powdered milk according to the directions on the box/can/etc and then use .25 cups of that. Or just use milk :)
It won't. Put powdered milk in cold water to dissolve.
As long as you keep it dry, powdered milk lasts forever. Pasteurized will spoil.