Swiss MissShelf Stable Nonfat Dry Powdered Milk, 45.43 oz Canister

Always thought dry milk was gross, so I was hesitant to try this.. but I just couldn't justify buying nonfat milk for my lattes and iced coffees and having it go bad, rendering half of it wasted or spoiled or both.. I checked out some reviews that sad this stuff tasted good, like fresh milk and much better than the leading brand you find at the stores.. they're right! This stuff tastes just like fresh milk, and smells delightful.. its very important to use a whisk to mix it, though. I tried initially with a spoon and it was so impossibly clumpy, but a whisk took care of it! Definitely tastes much better very cold. But otherwise I wouldn't know the difference, and that makes me very happy!

Well, it's powdered milk. Looks like and tastes like. How good it tastes depends on your concentration. I buy it because I now live alone and gallon jugs spoil ln me unless I freeze portions at a time and quart jugs are at a very poor price point even considering that it won't spoil and be discarded.I use milk a lot these days for cappuccino and sometimes for cold cereal or boosting oatmeal and other drinks like hot chocolate. So these, the powdered is great as needed. Cost is relatively high but when factoring in the cost of gas, time and aggravation to get to the only 2 cheapest sources I can find, it's kind pf a wash...at least at the present price point. I think it comes out to about $4/gal vs $3.29 for 1% Milk or $2.99 for Fat Free so this is more but again, gas in my Bronco would run about that dollar difference and for multiple trips.It's not easy to mix so I now do about 3 cups at a time and the ratio to water is easy to remember..basically 1:3 plus a few extra drops of water, maybe a tablespoon I eyeball.I'll still get the real thing when it works my way but rest assured if you mix it properly it's just great.Another thing for me...my fridge is a side by side/small. Gallon jugs take up a lot of space. One mason jar at a time is a huge help.

Diet reconsideration has me drinking non fat milk. Normally not to my liking, but. Swiss Miss brand is really very good. No chalky taste as in conventional non fat milk. Mixes well and complete with no lumps in the mix. Really a good product, pleasing to the palate.

I just want some milk didn’t know it’s gonna big such a big can!

Deep milk flavor. I been using it instead of running to the store to buy milk. Time saver. Flavor rich.

Absolutely love it! I have 2 of these now so won't run out for a very long time. I don't drink coffee or cocoa but I've been using it in my tomato soup, which tells me I can use it in other soups as well. Easy to mix, I use a rubber whisker, no lumps just milk. I was wondering if after mixed up could it be frozen? Looked it up and seems that all have said no it cannot be frozen. I have small bottles and have froze regular milk for quite awhile. Fine if I can't it's not a big deal.

I hadn't used powder milk in some time and was skeptical of how good it might taste. I mixed up a pint of it using the one cup instructions times 2 as that was what fit in my travel container. It takes a bit to mix it and I find it best to use an egg whisker to mix it thoroughly. It is as good as regular milk for my coffee, oatmeal, and Wheaties. It also whips up nicely for that froth topping on hot cocoa. I typically don't drink milk by itself but I'm sure it tastes just fine. Great to have on hand when you run out of milk and don't want to make a special trip to the supermarket for one item.

I use powdered (dry) milk to reinforce skim milk in the process of making Bulgarian yogurt (the real deal). I used to use Nido, but since it has a good amount of fat, I decided to try this one, which is supposed to be fat free (and also about 30% cheaper). I can't comment on the taste as it all gets mixed in the final product, which is delicious, thick and with a creamy texture, but I have two problems with it, comparted to the Nido: it is quite hard to dissolve, even when warm, and it forms cream-top almost as much! The milk is fat-free (and it never forms a creamline when not adding dry milk), so where does the cream come from? My yogurt maker (a Ninja) tends to heat the milk a bit too hot and a bit too fast, so it probably de-homogenizes the milk, but if there is no fat, there should be no cream-top! At this time, I am on the fence as to which product to use.