Bob's Red Mill Non-Fat Dry Milk Powder, 26-Ounce Packages (Pack of 4)

I purchased a box of this a few months ago after reading all of the reviews, as this seems to be the most economical non-instant dry milk that I can find. I use it mainly for yogurt, baking, and cooking. I like having powdered milk on hand when recipes call for milk. I've drank it by itself a few times and thought it was pretty good.

I always mix it in the blender (I don't have a wand blender) unless I'm adding it to boiling water for hot cocoa or hot milk. The blender method removes all of the lumps, but also makes the milk extremely frothy on top. When I'm making yogurt I have to scoop off most of the bubbles.

This powdered milk is much denser than the instant kind I used before. I use 2/3 c. Bob's Red Mill milk powder with 3.5 c. milk plus about 2 T plain store bought yogurt to make my yogurt. I usually don't like plain non-fat yogurt from the store, but I find yogurt made with this non-fat milk powder tastes great. If you make your own yogurt, I highly recommend this as a very economical and tasty alternative to starting with milk.

This is the best powdered milk product I've ever tasted. The secret to mixing easily: use one of the wands with blades; just add water and milk and blend. Piece of cake.

We do a lot of baking from stratch and I use the powdered milk to save on money w/ the high dairy prices. I really like the product and trust the name. It's a little difficult to mix when reconstituting, but other than that it works beautifully in all my recipies!

I make my own yogurt. I use 2 cups of Bob's RedMill Powdered milk with a gallon of milk and a small carton of plain yogurt for the starter from the grocery store. The powdered milk makes my homemade yogurt set up and get thick. Yogurt is heat sensitive, a temp of about 100 degrees for 5-6 hours incubates the yogurt.

The extreme difficulty of adequately mixing this dry milk makes it unsatisfactory to me. I switched to Saco.