Making your own butter is an old-fashioned skill Ma Ingalls would be proud of, but making your own butter from powdered milk goes a step further when it comes to self-sufficiency skills!
The best part is, if you don’t have fresh cream on hand you can still use powdered milk from your food storage to make this homemade butter from scratch.
So the other morning I woke up thinking…if you can make butter from milk, why can’t I make butter from powered milk? It seems simple enough, right?
The problem is that most powdered milk is non-fat, which is not ideal for making butter (something that is notoriously high in fat). But then I discovered Nestle “Nido”-brand powdered whole milk, which has a higher fat content than other skimmed varieties. So I tried it with this, and it worked!
The recipe is pretty straight-forward. You can make it with a food processor (which is how I make it), or you can simply put all of the ingredients into a Mason jar and shake it until it thickens up to butter consistency.
Of course, this isn’t real butter, because it calls for vegetable oil of some kind as well as water. But it’s a great recipe to have on hand if you need to whip up some butter (quite literally) and you don’t have anything but your dried food stores on hand.
Here’s what you do…
How to Make Butter from Powdered Milk
- 3/4 c. powdered milk
- 1/3 c. water
- 1/4 c. oil (coconut oil, avocado oil, olive oil, etc.)
- Pinch of salt (for “salted butter”)
- Add the powdered milk to your food processor (or Mason jar). Then add the water, oil and salt.
- Blend (or shake) for a few minutes and then check to see if it’s starting to thicken. Keep blending until it starts getting really thick (remember, you’re aiming for butter consistency). Check on it ever couple minutes to see if it’s getting there.
- After a few minutes it should be pretty thick, like butter or margarine. It might not be as thick as you’re used to with butter or margarine, but that’s also what makes it extra spreadable!
Looks, smells, and tastes like butter. Yum!
This recipe will make about 3/4 cup of “butter.” It will store in the fridge for at least a week and you can use it in place of butter on toast, vegetables, buns, etc. I haven’t tried it in baking. I’m not sure if it would hold up when heated up to oven temperatures, but feel free to give it a try and let me know your results!
For more homemade butter recipes, check out this post on how to make Homemade Butter In The Blender.
Or for something a little different, try this Homemade Honey Butter.
And if you’re looking for more pantry staples you can make from scratch with ingredients you probably already have on hand, check out these posts:
This blog post on How to Make Butter from Powdered Milk was originally published on Little House Living in February 2011. It has been updated as of March 2019