Dehydration is one of the oldest food preservation practices. The first uses for food dehydration were for drying berries, roots, meat and fish, by leaving them out in the sun. The first uses of food dehydration were mostly during the cold winter or droughts, when food was scarce. Later on, food dehydration was used to help allow hunters and explorers to travel with food. At first, dehydration was only done by using salt and the sun, but in the late 1700's, the French successfully developed a dehydration unit to dehydrate fruits and vegetables at a controlled temperature.
Put the parchment on your screen and pour a small thin layer of 1% milk onto it. (I used 1% aka non fat milk because the more fat, the more likely it is to go rancid.
I cranked my dehydrator to 135′ F and left it over night. About 10 hours later it was ready. The milk turns into a crackly sheet in a sort of yellow color. At this point all you have to do it toss it in a blender or food processor and buzz it up until its a fine powder. Store it in a jar or mylar bag with an oxygen absorber.
To rehydrate, mix it with cold water and shake it until you get all the chunks out.
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Dehydration