Go Back
–+ servings
Print

Freeze Dried Milk

Instructions to make and reconstitute Freeze Dried Milk
Yield: 1 Gallon

Equipment

  • Freeze Dryer
  • Blender
  • Mylar Bags and Oxygen Absorbers - Optional
  • Impact Sealer - Optional

Materials

  • 1 Gallon Milk Whole, 2%, or 1%

Instructions

Freeze Drying Milk

  • Clean your trays and remove your silicon non-stick mats or dividers.
  • Clear a section of your freezer for your trays and if you have purchased stackers for your trays it’s the perfect time to use them.
  • Pre-separate your milk into jars or containers that will fit each of your trays. We use 4 cups or 1-quart jar for each tray (which is easier to handle).
  • Pour each portion onto a tray and freeze overnight.
  • Pre-freeze your freeze dryer to get its temperature down for about 30 minutes.
  • Place the frozen trays into your freeze dryer and process normally for 24+ hours. Ours allows us to skip the pre-freeze of 8 1/2 hours and go directly to drying.
  • Let the pressure off and check for cold spots on your trays. If any are found you will need to either extend the processing time or run it again or the moisture content will cause spoilage.
  • Remove the trays and using a spatula place the chunks into a blender. Blend until a fine powder to make reconstitution and storage easier.
  • For short-term usage place it in a mason jar with a tightly sealed lid. For long-term storage place it in a mason jar or mylar bag with an oxygen absorber that will keep your milk fresh for 5+ years.

Reconstituting Freeze Dried Milk

  • Using a quart jar add 2 cups of cold water first then 2 cups of milk powder.
  • Place a watertight lid or a ring and lid (the lid can be reused since you aren’t sealing it).
  • Shake it as if you have never shaken anything in your life! This part is crucial and check often to make sure none has stuck to the sides or bottom.
  • If you prefer your milk colder place it in a fridge for 4 hours minimum and it will also enhance the flavor some.
  • Enjoy your milk!

Notes

A 1:1 ratio of milk powder and water is suggested and that is what we have used when the milk is very finely powdered. If it is not finely powdered you may need to adjust the water down to get a good ratio. The following is what we have found works best: