Step 1

Pour room temperature milk into a big oven-safe dish. It's best to keep the milk at shallow levels, to dry out quickly. I tend to keep it at a maximum of an inch.

Step 2

Depending on the size of your oven and/or dish, you can pour the milk into several dishes. *

Step 3

Next, place the dishes into your oven at its lowest temperature. If it can go as low as 120-140ºF/50-60ºC, then that's ideal. Otherwise, select the lowest temperature that you can, using the fan-assisted option.

Step 4

If you don't have a fan option then leave the oven cracked open slightly, to let the evaporating liquid out so the milk dries quicker.

Step 5

As the water evaporates, the milk will become pastier and pastier until finally, it becomes a thick paste. Make sure the milk paste doesn't turn brown while drying - that's a sign that the temperature is too high.

Step 6

Stir from time to time - this allows the water to evaporate evenly, especially when the milk starts turning to a paste. **

Step 7

Once you get the milk paste, spread it out on a tray or over parchment paper and return to the oven or dehydrator to finish drying the milk.

Step 8

Once the paste is completely dry, you will be able to easily remove it from the tray/baking sheet. At this point, it will be easily snappable, with no bend.

Step 9

Grind the flakes into powder in a spice grinder or blender then pass the dehydrated milk powder through a fine-mesh sieve. Then grind the bigger pieces again- that way you'll achieve a very fine powder.

Step 10

Store the powdered milk in an airtight container. Make sure there is no moisture in it at all and keep stored in a cool, dark place. Milk powder can be kept for months, if not years this way.