Homemade Powdered Mixes
1. Homemade Powdered Milk (Dry Milk Powder)
Ingredients:
Whole milk (any amount)
Steps:
Pour milk into a wide baking sheet or dehydrator trays in a thin layer.
Dry in a dehydrator or oven at the lowest temperature (140–170°F / 60–75°C) until completely brittle (8–12 hours).
Break into pieces and blend into a fine powder.
Store in an airtight jar.
Tip: Dissolves beautifully in hot drinks, works great in baking, frostings, and mixes.
2. Homemade Powdered / Confectioners’ Sugar
Ingredients:
Granulated sugar
(Optional: 1 tsp cornstarch per cup of sugar)
Steps:
Blend sugar in a high-speed blender until light and fluffy.
Add cornstarch if desired (prevents clumping).
Sift for extra-fine texture.
Store airtight.
3. Homemade Cocoa Powder
Ingredients:
Roasted cacao nibs
Steps:
Roast nibs at 250°F (120°C) for 10–15 minutes.
Grind in a spice grinder until fine.
Sift, then grind and sift again until powdery.
Store airtight.
4. Homemade Coconut Milk Powder
Ingredients:
Full-fat coconut milk
(Optional: 1–2 tbsp tapioca starch per cup)
Steps:
Spread coconut milk thinly on silicone mats or trays.
Dehydrate at 135°F (57°C) until completely dry and brittle.
Break up and blend into powder.
Add tapioca starch for better dissolving if desired.
5. Homemade Cheese Powder
Ingredients:
Hard cheese (cheddar, parmesan, etc.)
(Optional: 1–2 tsp cornstarch per cup)
Steps:
Grate cheese finely.
Dehydrate at 135°F (57°C) until completely brittle.
Blend into a fine powder.
Add cornstarch if you want it to stay free-flowing.
Best Uses: Popcorn seasoning, mac & cheese mixes, dips, sauces, and savory baked goods. Sharp cheddar and parmesan work especially well!