Judee's Gluten Free Powdered Milk - Gluten-Free Ingredient for Baking & Cooking - Nut-Free Whole Milk Powder & Shelf-Stable for Travel & Storage - Pack of 1, 24 oz, Made in USA

Very rich and tasty

High quality full fat milk I can't find at any of my stores. Creamy, odor free and mixes well. I use it for bread.

Excellent taste & consistency easy to mix

Although this milk powder tasted okay (fairly creamy and fresh) when mixed with cool water and shaken up in a capped bottle then refrigerated, or when mixed directly into espresso or coffee, it does not blend in cool water merely by stirring with a fork. The instructions say mix with warm water, but I usually don't want to use warm water from the tap, and I don't want to heat some water in a kettle or microwave, mix it, and then wait some while for it to cool. I should have gone back to the shaking method this morning when I wanted some for cereal, but instead I just put water and the powder in a bowl, nuked it, and added the cereal after stirring upon removing it from the microwave. I guess I set the microwave for too long or something, but it came out with a very clumpy texture with lots of undissolved bits (see photo). I've never had fresh milk produce lumps like that when I cooked just milk, so I'm curious how it happened -- that kind of thing happens when you boil milk with some acid in the mix like vinegar or lemon juice, that's how you start to make cream cheese. Except these lumps didn't look like cream cheese, or indeed butter-fatty at all; they were more like piles of (white) straw, which I guess were "curdles", denatured milk proteins. Heat, acids, some salts, or enzymes (like rennet) can do this to proteins, but I added none of those, just water. Unless my tap water is more acidic or salty than I realized -- and I think I'd notice that in the taste, plus I read the water quality reports from the city utility every year and they don't seem to be abnormal -- it must have been the heat of 3 minutes in the microwave that curdled it, or there is something other than just whole milk powder in the package I got. But what's more, the larger clumps tasted a little like scrambled eggs, though they were still white. Even when I've curdled fresh milk I've never tasted that. Since Judee's is packed in a facility that also processes powdered eggs, I wonder if a little bit of egg white powder got into my bag by mistake, possibly some from the end of a run of egg powder on a machine that then got switched over to whole milk. I haven't gotten it tested for egg white albumin, and if there is any it must be just a trace amount because the taste is so light, and it's not noticeable when I just mix it up with water and then refrigerate. But I'm not allergic to eggs; some people are and have to be very careful to avoid the slightest contact with them. I'm basing my statement about the possibility of eggy content purely on my taste buds, which are pretty sensitive, but I detected no eggy odor when I sniffed. Until a testing laboratory could determine if any egg protein is present - not really my bailiwick and not within *my* budget at this time -- I will be sure not to serve this milk to anyone who does have egg allergies, and I would suggest caution with this product to anyone who does have such allergies. The Nestlé whole milk powder I got before, NIDO, dissolved better than this even in cold water, but I read the label and that has some additives which probably make it so, and some people may want to avoid those additives. The price on NIDO went up recently too, which is why I decided to try Judee's. I've also tried another brand several years ago, I think it was Hoosier Valley or something; Judee's tastes less "cooked" and more creamy than that did, and the Hoosier brand was pretty bad at dissolving too, so maybe there just isn't really a way to make whole milk powder that blends well without using a vigorous procedure/tool like shaking or a motorized blender. Anyway, since I didn't have an allergic reaction to anything here, I may order it again, but I would like to know for sure, just so I can feel confident about who I can safely serve milk this to.

Great way to keep milk on hand wh3n you do t use milk a lot! It lasts a long while, it is great for baking.