how much liquid milk does this make

This is an awfully expensive way to make liquid milk. Much better to use standard powdered milk from the grocery store. This milk is designed as an additive for sausage making.

Can this be used to make regular milk for drinking?

It can be, but it is relatively expensive compared to powdered milk made for drinking.

How long of a shelf life does this have?

I buy this high heat dry milk powder for my venison kielbasa. This one container is good for 25 Pounds and that is how much I make here is my recipe if this page will allow me room to post... Venison Kielbasa 2/14/22 Mike Scott’s recipe Ingrediants: 17.5 lbs various meats ( venison (6.5 lbs) - lean pork loin ( 8lbs) - beef hamburger (3 lbs) 7.5 lbs beef fat. 7 ounces kosher salt… 5 Tablespoons Black Pepper 2 ounce white mustard seeds ( 1/4 cup to 1/3 cup) 1 ounce pickling spice (2 Tablespoons ) 2 Tablespoons white & 2 Tablespoons brown sugar 1 ounce cure 1 1/2 tablespoons 1 1/2 T ground marjoram 30 cloves garlic chopped or minced…. 1 quart cold water I container dry milk powder purchase via Amazon * 1 container makes 25# of kielbasa. *Binder follow the manufactures recommended amount The one container will make the 25 lbs of ground kielbasa Directions: Grind partially frozen meats and mix together or attempt to grind alternately. Mix spices with ice water and pour over the ground meat. Meat should be somewhat sticky. Mix thoroughly and stuff into hog casings. Air dry the meat with a fan and begin the smoking process.... keep the meat below 153degrees and put into an ice batch when correct temperature is reached....remove at 153-154. Then chill after the ice bath allow to chill in a refrigerator over night. Made a 25 lbs batch. The smoking took 4-5 hours 153 internal temp but the 1st line in seemed to cook to a higher temperature. Two day process. Grind and stuff 1st day and 2nd day smoke chill down after smoking in an ice water bath,,,let dry and refrigerate .Next day vacuum seal and freeze… Some one suggested this is what they add to their kielbasa - this was sent after I made mine. I thought my skins were a little tough. I will try dry milk powder next attempt or what the British sausage makers make is an item called “ Rusk” and there is directions how to make on You Tube… Fresh Garlic... figure out an amount. 40 cloves equivalent weight - minced and pureed in water to be added to meat.??? I did use ice while grinding…: Use ice while grinding meat. I had ice cubes on hand to add to the grinding process and it kept the meat cold….. Smoking low heat to dry outside of the kielbasa... smoke and allow to cook until internal temp of 153 degrees is reached. Try and put the temp probe towards the front of the smoker...

Package Dimensions	19.2 x 12.4 x 12.1 cm; 453.59 g
Item model number	S-PL-7390
Additives	Non-Fat Dry Milk Powder
Allergen Information	Dairy
Units	226.68 Grams
Storage Instructions	store in a cool and dry place with temperature below 80F and relative humidity below 65%
Serving Recommendation	3 tablespoons for an 8-ounce cup
Country of origin	United States
Brand	The Sausage Maker
Format	Powder
Special Feature	GRADE 'A', High-Heat Pasteurized, Non-GMO, Gluten-Free, Made in USA
Package Information	Pouch
Manufacturer	The Sausage Maker

The Sausage Maker Non-Fat Dry Milk Powder, GRADE 'A', High-Heat Pasteurized, Non-GMO, Gluten-FREE, Made in USA, Net Wt. 1 Lb. 8 oz.

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