Non-Fat Dry Milk, 1 lb. 8 oz.

Read 26 Reviews Write a Review

$19.25

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In stock

SKU: 11-1028 Categories: ,

Description

A special milk that has the consistency of corn starch, a very fine powder. For use with fine quality sausage and lunch meats. Non-fat dry milk is commonly used by sausage makers that prefer the flavor over that of Soy Protein. Helps cut shrinkage and improves moisture retention. This is GRADE ‘A’ High Heat Nonfat Dry Milk, made from the removal of milkfat and water from Cows’ milk and contains Lactose, Milk Protein and Minerals in the same relative proportion as in the fresh milk from which it is made. Storage should be in cool and dry environment with temperatures below 80-degrees Fahrenheit and below 65% relative humidity.

Since Non-Fat Dry Milk is a food product, it is non-refundable.

  • 1 lb. 8 oz. will process 50 lbs. of Sausage
  • Made in USA
  • GMO-FREE
  • CONTAINS MILK

*DOES NOT CONTAIN: Cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans or nuts.

*PLEASE NOTE: Dry Milk cannot be shipped outside the US.

Additional information

Weight 1.5 lbs

26 reviews for Non-Fat Dry Milk, 1 lb. 8 oz.

  1. Anonymous (verified owner)

    Back for more! Perfect qty. for the home sausage maker.

  2. ace hudson (verified owner)

    never used it before, didn’t know how it was used until I got educated reading the handbook. everyone needs to read it cover to cover.

  3. ROBERT BROWN (verified owner)

    all the products I have bought been great

  4. David Begler (verified owner)

    Quality as expected.

  5. Jeremy Leinen (verified owner)

    I add this to practically all of my sausages. Keeps them moist and juicy. Can never seem to keep enough of it laying around.

  6. Laszlo Balint Jr (verified owner)

    great for keeping moisture in sausage. a must for great product

  7. SCOTT SHREAVES (verified owner)

  8. Don VanOrden (verified owner)

    This is a must to make your hotdogs along with instacure #1. It doesn’t come with the mix.

  9. Gary Rehberg (verified owner)

  10. Henry Hild (verified owner)

  11. Clint DeMusz (verified owner)

  12. Elizabeth dixson (verified owner)

  13. Shawn Sarver (verified owner)

  14. Timothy Campbell (verified owner)

    I was a little disappointed that when I opened the shipping box there was dried milk spilled in it. But… the fineness of the powder made for excellent mixing into the meat.

  15. Steve (verified owner)

  16. Christopher Simpson (verified owner)

    Going to try my hand at making Bockwurst. This product is essential as an ingredient.

    I can be confident that this product is exactly what I need to use. I wasn’t sure about home products on the grocery store shelves.

  17. leo datskiy (verified owner)

  18. Thomas Kozlowski (verified owner)

  19. Anonymous (verified owner)

  20. Todd Cooper (verified owner)

  21. Meat Made Simple (verified owner)

    The fine mesh of this product really helps the mix.

  22. PB (verified owner)

  23. Lawrence Kapigian (verified owner)

  24. peter liberzon (verified owner)

    very good product, and help me to improve homemade sausage.

  25. T Wolf (verified owner)

    We used this for making smoked summer sausage and polish sausage and it worked fantastic! Would order again.

  26. How to make jerky from upland birds – Romnci

    […] can too select to incorporate a like hyperlink Skimmed milk powder or Carrot fiber, each of which assist bind proteins and fat whereas retaining moisture. (Picture: […]

  27. Cómo hacer cecina con pájaros de las tierras altas – animal news

    […] puede optar por incluir un enlace Me gusta La leche desnatada en polvo o fibra de zanahoria, los cuales ayudan a unir proteínas y grasas mientras retienen la humedad. […]

  28. CHARLES CHAUVIN (verified owner)

    My go-to binder. Sausages always come out juicy with a good bind and it makes me appear to be more skilled than I actually am. What’s not to love?

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Questions and answers of the customers

    Do I need to add water using this, if so what do you recommend for the 20lbs of meat.
  1. 0 votes
    Q Do I need to add water using this, if so what do you recommend for the 20lbs of meat. answer now
    A

    No... it's not necessary to add water, as this is used as a binder. When adding to meat, try to distribute evenly, then mix thoroughly.

  2. Hi, I normally use 2 cups dried buttermilk and 2 cups water for 20 lbs of summer sausage. I want to use the hi heat NFDM instead. How does this compare and can i eliminate the buttermilk when using this. Any other tips for using this product would be great. Thank You, Tony
  3. 0 votes
    Q Hi, I normally use 2 cups dried buttermilk and 2 cups water for 20 lbs of summer sausage. I want ...... Read more answer now
    A

    The Buttermilk adds the tangy flavor, and the NFDM is only a binder. Yes, you can eliminate the Buttermilk powder if you wish, or try our TSM BLEND FERMENTO