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Instant Nonfat Dry Milk CASE
 Fortified Instant Nonfat Dry Milk Powder |
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Item Number: 007-360-0385
Quantity Discounts
| Quantity | Amount |
| 4 to 9 | $75.14 |
| 10 to 50 | $71.97 |
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Honeyville's Instant Nonfat Dry Milk is a nutritional staple and strong bone building block. Our Instant Milk is fortified with Vitamins A and D and sealed in a #10 can
with an oxygen absorber for long term storage. Powdered Instant Milk is an excellent source of protein and calcium. In addition, Nonfat Milk is a good source of Vitamins A & D and has 0% fat
per serving. Easy to make, simply add powdered milk to water, stir and chill. Nonfat Dry Milk can be used in bakery and beverage applications in addition to everyday drinking.
Shelf Life: Honeyville's Fortified Instant Nonfat Dry Milk Powder will store for 3-5 years in the sealed #10 can (oxygen absorber included) under ideal storage conditions (cool, dry place).
Instructions: Add Instant Nonfat Dry Milk powder to water and stir. Best if chilled overnight. For one quart: mix 2/3 cup of milk powder with 1 quart of water. For one gallon: mix 2 2/3 cups milk powder with one gallon of water. Each can makes about 3 gallons of Nonfat Milk.
Uses: Instant Nonfat Dry Milk can be used to make delicious non-fat milk to be drank by itself, or used in combination to make shakes, smoothies, baked goods and more.
Packaging: Instant Nonfat Dry Milk Powder is sealed air tight in a #10 can and weighs approximately 1.75 pounds. A case contains 6 #10 cans and weighs 10.5 pounds. Each can makes about 3 gallons of Nonfat Milk.
Ingredients: Nonfat Dry Milk, Vitamin A, Palmate, Vitamin D.
Allergen Information: Contains Milk. This product is produced on equipment that processes products containing soy, wheat, egg, peanut, and tree nuts.
Learn how Chef Tess uses Honeyville's Instant Nonfat Dry Milk:
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List: $133.54
Price: $117.19
You Save: $16.35 (12 %)
Powdered Milks, Eggs, Cheese, and Butter in #10 Cans.
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Product Reviews
| (3 Ratings, 1 Review) |
Average Rating:
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Mz
Yvonne
(North Carolina)
1/21/2013 7:00 PM
I really like the Honeyville instant nonfat dry milk. I use it to make homemade Greek yogurt. I have made homemade yogurt for years but was looking for a faster way of making it than boiling whole milk. I have now been able to make it with warm tap water.
In a 2 qt glass bowl I mix warm filtered tap water, 2.5-3 cups dry milk (depends on how thick I want it) and some culture. I always save a bit of yogurt in the bowl from the last batch.(I also periodically will freeze about 1/4 c of yogurt to have as a fresh culture when needed) I mix all of it together and put in a warm, non drafty place for 12-24 hours (time depends on how tart you like it) I put it in the oven with just the oven light on.
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