Non-Fat Milk Powder 11.25 oz - 100% Non-GMO, Keto-Friendly - rBST Hormone-Free, Gluten-Free and Nut-Free - Good Source of Protein and Calcium - Made in USA

I grew up in a time and place where Carnation's instant nonfat milk was the only brand on the shelf in our local supermarket. I hated the stuff. My mom used it from time to time and I wouldn't touch it. When I got old enough to buy my own food and cook, I never bought any brand of nonfat milk powder. I'd try to find a whole milk powder, which is still not common anywhere I shop - WHY??? - or make something else that didn't require it. Fast forward to 2023. I bought an ice cream machine, and found a recipe that makes fantastic soft-serve vanilla ice cream in 30 minutes. (It's the Serious Eats Philadelphia-style ice cream in case you wondered.) the recipe called for nonfat milk powder "for extra creaminess." No thank you - I'm not putting that stinky, vile stuff in my ice cream. Well, I thought about it. My ice cream tasted good but was indeed lacking in creaminess. So I ordered Judee's organic nonfat milk powder. To my surprise, it did not have that weird smell or taste like Carnation's. And it made a WONDERFUL addition to my ice cream. I've made it that way ever since. Pro tip: the reason for using a nonfat milk powder, as opposed to a whole milk powder, is because ice cream made with dairy heavy cream already has lots of fat. In fact, my ice cream had an unpleasant mouth-feel from the frozen fat. Using a nonfat powder takes that away. The clumpiness that other reviewers noted isn't an issue. Just stir vigorously and use a whisk. Don't be a baby. Judee's doesn't have any chemical additives in it that make it not clump. Because the ONLY ingredient is 100% nonfat milk powder. The powder comes in a pouch that protects it from spoilage and oxidation. After sitting in my cupboard for 6 months it still smells fresh. I'm very happy with this milk powder. I wouldn't hesitate to use it in any recipe, and recommend it to you .

In the picture I foamed the milk with a frother for a nice foam in my coffee. The milk tastes a little bit like the 2% milk you get at the supermarket. When you stir it for a good minute or two there are no lumps if you don't have a frother. Tastes better than any other powder milks that I have tried. Smells just like milk should. I can't wait to try it out in my baking recipes.

One of the biggest questions I've found on baking websites, other than the usual apprehension of using yeast to bake breads, is the line in bread recipes calling for powdered milk. Do you add more liquid milk to compensate for not having dry milk? Do reconstitute dry milk before adding it to homemade bread recipes? (etc...) As it turns out, you just add whatever amount of dry milk the recipe calls for. Yep. Just mix it with the dry ingredients & keep on moving. My family loves Japanese milk bread/buns. There are 3 secrets to making fantastic Japanese milk bread. The biggest is to NOT SKIMP/WIMP out on making TangZhong ahead of time. It's a simple mixture of water & bread flour heated together in a heavy sauce pot until you're able to draw lines in the bottom of the pot. As a woman raised primarily in southern USA, it reminds me of a light-to-medium gravy consistency. Cover & allow to cool. Once it's cooled, mix it in w/the rest of the ingredients incl'g the yeast. The 2nd secret is low, steady mixing w/your dough hook. It takes a bit more time than usual bread doughs w/regards to the dough coming together & pulling off the sides to form the ball. The last secret is to have & use dry milk. It really does add to the creamy soft texture of milk bread - of all breads where dry milk is listed as an added ingredient. Judee's Dry Milk Powder is a great choice for the quality of the milk powder, the ziplock enclosed top to keep it fresh & dry, it's protected from light by the bag itself, & with the squared off bottom, it really doesn't require a storage container since it can sit upright. It's easily stored rather than winding up in a drawer or spilled over in a cabinet hidden away from where it can be liberally used. Dash some in cream soups, gravy, hot cocoa, & even to coffee whether or not you're in a pinch. It's a versatile purchase.

I always found nonfat dry milk to have a really off-putting taste, but I kept seeing recipes that called for it (for example as an add-on for browned butter, or in ice cream). I could not understand how it would not ruin any recipe it called for. Then I tried Judee's, and wow, it has no off-putting taste at all--in fact it has quite a pleasant taste! I was not able to brown it by itself--it clumped--but I added it to butter as it browned and that worked really well. So if you're like me and think the more common brand tastes yucky, try Judee's! Five stars for taste, four stars for texture.

Used it for carnivore cheesecake crust - works well and is delicious! Recipe can be found on Youtube. I only used it for that so not sure how it works in other uses.