[exDemMom]

I worked at a producer of dry milk. I maintained the machines which rewet the powder, add emulsifiers and vitamins, hot-bed dry it into those little granules, and package it. I still have hundreds of pounds of dry milk, and the only way I could drink it is in a disaster emergency. It’s awful. I always found it odd that they dehydrate the milk powder base in California, then ship that by rail and truck all the way to Wisconsin, just to rewet it and dry it back down all over again?

Interesting. Nonfat dry milk is a popular and inexpensive reagent in many biochemistry labs, and many scientists insist that only the Carnation brand will work for that purpose. I'm never quite sure what to do with the packets of dry milk I have left over after taking what I need to the lab; there just aren't that many recipes that require it.

[JustaDumbBlonde]

I use quite a bit of dry milk in breadmaking. It improves the texture of the bread, even when the recipe may not call for it specifically.