Particularly if you’re comparing it to the cost of fluid milk bought by the gallon, rather than by the half-gallon. (I know I shouldn’t ever buy those half-gallon containers, but once in a while the price dips a bit, and I love the fact that they fit in the door of the fridge.)
Of course, dried milk is still awesome inasmuch as you can make just a little bit stronger, by “rounding up” the measurements, and you’ve still got nonfat milk in your hands, but it tastes just a bit richer than natural nonfat milk.
And, yes: I realize that if I buy my dried milk in bulk at the health food store I can bring the price down without all this sweat—but it is much, much harder to mix that type up, versus the instant stuff from the supermarket. I might even have to use the blender to make that work.
I’m thinking the solution might be to get the instant-type stuff, but buy it at a warehouse store or restaurant-supply shop.
Because I drink a lot of milk. A lot.
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Food Service Direct? Fifty-pound units.