Milk powder also known as powdered milk or dried milk is a must-have kitchen staple, that can come in handy either on a busy day, while travelling or when you run out of milk at home - to stir in some coffee, tea or even to make some delicious milk based desserts. Though milk powder sounds like one of those modern, ready-to-use food items that is being made available in the supermarkets only in the recent years, it would be surprising to know that this dehydrated version of milk dates to 18th century.
According to the historians, the method of preparing milk powder was first invented by Russian doctor Osip Krichevsky while the commercial production of the same was initiated by Russian chemist M Dirchoff in 1832. Interestingly, Marco Polo – the Venetian merchant and writer who authored several popular books on world travel in ancient times mentioned about Mangolian Tatar troops carried sun-dried milk in the form of a paste, as early as 13th century.
Today, there are many types of milk powders available like dry whole milk, skimmed dry milk, dry buttermilk, dry whey products and is widely used in the preparation of infant formula, confectionaries, Indian desserts like Gulab jamun, Khoya or Khova etc. Milk powder is in fact a must-have food item in the list of essentials that are supplied to the homeless during natural calamities, army personnel guarding the borders, health professionals and for those constantly on the go.
Milk powder has several uses and purposes. It holds a longer shelf life than liquid milk, easy to transport and doesn’t need any refrigeration. Nutritionally, it is on par with fresh milk loaded with 21 amino acids, vitamins, minerals and proteins. This evaporated version of milk is also a rich source of calcium, potassium, carbohydrates and fat.
How Is Milk Powder Made?
The production of milk powder has witnessed many changes over the years. It is now usually produced in large quantities through spraying drying, which means the pasteurized milk first gets turned into milk solids in an evaporator. The concentrated milk is then sprayed in heat chambers where the liquid content instantly gets evaporated, leaving behind finely powdered milk solids.
How To Make Milk Powder At Home?
Well, if you are not for the store-bought milk powders you can always give it a try at home. With little effort and simple tricks, it is easy to whip it in your kitchen.
4 litres fresh milk
In a bowl, boil milk till it reduces to half and turns creamy
Collect it in an oven-safe bowl. Preheat the oven at 150 degrees Fahrenheit or 60 degrees Celsius
Place it in the oven and keep stirring in the middle till the milk dries up completely, leaving the pieces
Make sure there is no moisturiser left. This may take up to 2 to 3 hours
Grind it in a blender and store in an air-tight jar
Milk Powder Recipes:
Milk is an integral part of Indian mithais and if you are running short of fresh milk, turn to milk powder for the same authentic taste. We will tell you how to make Khoya or Khova, with milk powder and believe us, once you master the art of making Khoya, you can churn out at least 15 different types of milk based sweets in a jiffy.
Instant Khoya With Milk Powder:
250 grams unsweetened milk powder
¼ cup milk
1 tsp ghee
In a pan, add ghee and milk. Mix till ghee melts completely
Add milk powder and keep stirring on low flame
Make sure no lumps are formed
Keep stirring it on low flame, till it turns creamy and thickens
Switch off the stove and collect in a bowl
Your instant Khoya is ready
Milk powder and milk are rich in calcium, protein, 21 amino acids, various other minerals and vitamins. Ghee is a powerhouse of vitamin A, Omega -3 fatty acids, healthy fats that are essential for overall wellness. Being homemade, it is also low on calories and unadulterated.
Gulab Jamun With Instant Khoya and Dry Fruits:
250 grams instant Khoya
100 grams maida
2 tsp roughly chopped almonds
2 tsp roughly chopped cashew
2 tsp roughly chopped unsalted pista
2 tsp milk
Pinch of baking soda
Oil for deep frying
For Sugar Syrup:
200 grams granulated white sugar
Water as required
In a bowl, grate or crumble khoya. Add maida, chopped dry fruits, baking soda
Add milk and knead it into smooth dough
Let it rest for 10 minutes
In a pan, add sugar and water. Melt it completely and set aside
In a deep bottomed pan, heat oil. Pinch little bit of dough and make it into small balls
Fry these khoya balls on medium flame till they turn golden brown
Add fried gulab jamun into the sugar syrup and keep it soaked for at least 2 hours