How To Store Powdered Milk Properly
Here's how it doesn't turn into one solid mass.
Powdered milk is an ingredient that is available almost everywhere. It's not only used as a¬†substitute for¬†fresh milk but it can also be used in¬†baking recipes, too. In fact, it's one of the important ingredients in polvoron, pastillas, ice scrambol, and even "cheese" bread.¬†
If you have more powdered milk than you think you need, you need to store it properly. Powdered milk is notorious for turning into a huge clump of what was loose powder. If this ever happened to you, you are probably not storing your powdered milk correctly.¬†
One of the best ways of storing powdered milk is¬†storing it in cool yet dry areas in your kitchen.¬†This means not near the stove where it will be warm and the milk powder will melt. This also means not in the refrigerator. The refrigerator, while¬†cool and dry, will also cause condensation. The change in temperature from the cold refrigerator to room temperature can cause water to form¬†in the air surrounding the milk powder and thus, cause it to become moist, speeding up the spoilage.¬†
So,¬†how do you store milk powder?¬†
In an airtight container with desiccants or silica gel packets in your kitchen cupboard away from the stove.¬† The airtight container will keep pests, outside moisture, and other exterior forces from entering your powdered milk. Desiccants or silica gel packets¬†meanwhile you'll have to either collect or buy. You may be wondering what these are. These packets are¬†found in many packages of dried food.¬†Love baked sushi? You probably saw one of these little packets included with the nori sheets or dried seaweed sheets.¬†
You can also place dehumidifying or other moisture-absorbing packs in the kitchen storage area as well. These will be especially useful during the wet or rainy season or if your storage¬†area's humidity is high.¬†
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