Dry or powdered milk is one of the basic four foods for storage. Dry milk is convenient to use. It can be reconstituted with water and used as liquid milk. There are two kinds of dry milk--nonfat dry milk and instant dry milk. The instant milk has been treated with an additional instantizing process so that it will disperse in water more readily.
Dry milk is convenient to store. It should be stored in tightly covered container, which will protect it from the air. It should be stored between 40 to 70 degree the colder it is the longer it will last. If the dry milk becomes very hard during storage, just break it up into chunks, reconstitute it and use for cooking. If stored for an extended period of time, dry milk tends to go stale and lose flavor. In that case, use it for cooking. Once a container has been opened, it should be tightly covered and stored in the refrigerator.
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