+ 2 teaspoons instant nonfat dry milk + ½ cup water

Instant nonfat dry milk is a dehydrated dairy product produced by removing water and fat from liquid milk through spray-drying or freeze-drying processes. The milk is first pasteurized, then concentrated, and finally atomized into fine powder particles that are immediately dried to contain minimal moisture. This shelf-stable powder reconstitutes rapidly in water to approximate the nutritional profile of lowfat liquid milk, though with a characteristic slightly cooked or caramelized flavor due to the heat treatment during processing. The "instant" designation indicates enhanced solubility and faster dissolution compared to regular nonfat dry milk.

The resulting powder consists primarily of milk proteins (casein and whey), lactose, and minerals (calcium, phosphorus), with nearly all fat removed during the initial skim milk preparation.

Instant nonfat dry milk functions as a convenient substitute for fresh milk in baking, cooking, and beverage preparation when fresh milk is unavailable or for extended shelf storage. It is widely used in cake batters, bread doughs, custards, and ice cream bases, where it enhances protein content and improves texture without the need for refrigeration. In powder form, it can be incorporated directly into dry ingredient mixtures for baked goods or whisked into liquids for reconstitution. Common applications include emergency milk supply, camping and wilderness cooking, powder-based instant puddings, and fortification of coffee and tea beverages. When reconstituting (typically 1/3 cup powder to 1 cup water), the resulting liquid approximates lowfat milk in nutritional content, though some applications benefit from blending with fresh milk to restore flavor complexity.