How to Make Powdered Milk at Home 
Ingredients:
- 4 cups (32 oz) of milk

Instructions:
1. Pour the milk into a pot and heat over medium-high heat, stirring occasionally.

2. Once it starts simmering, reduce to medium heat and continue stirring until thick and creamy.

3. Lower the heat to avoid burning, and stir until the liquid evaporates, forming a thick paste.

4. Remove from heat and spread the paste onto a tray or parchment paper to dry.
- Option 1: Let it dry out in a well-ventilated area.
- Option 2: Dry it in the oven at 65-70ºC (149-158ºF) with the door slightly open to release steam.

5. Once completely dried, grind the paste into a powder using a food processor. Pass it through a fine-mesh sieve.

6. Store the powdered milk in an airtight container. Keep it in a cool, dark place. Milk powder can be stored for up to 3 months.

Notes:
- Skimmed milk will have a longer shelf life due to its lower fat content. (12-18 months)

To Reconstitute:
- Add 1/4 cup of powdered milk to 1 cup of warm water and stir well.

You can use reconstituted powdered milk in any recipe that calls for regular milk, or add powdered milk directly into your recipes.