When we started on our preparedness journey, I tried to be practical. I didn't even know what a "prepper" was. In the beginning I made a list of things I used everyday. Literally from the time I woke up: Water, meds., t.p., coffee, toothpaste, toothbrush and so on and that is what I started storing. You know, store what you use, use what you store. Then I found I wasn't alone. Eventually I started dehydrating (and pressure canning) my own milk for long term storage because I taste tested all sorts of instant milks and tried packaged shelf stable milks and found them to be unpalatable for my taste. Plus, when examining how often I cook with milk it quickly became apparent that I needed to find a storage solution that would keep a supply of milk on hand. Dehydrated Latte This is the journey of storing milk. For my first batch, I used my Oster dehydrator (no longer available, but I also like the Presto dehydrator). I purchased these nifty fruit roll-up trays and gently poured one cup of milk to each tray. Something is not level here. Not, sure if it is the dehydrator or the counter. So I kept turning the trays around to even out the milk. This took about 12 hours. Longer than I expected. Note the flakiness and the “goopy” parts. For the second batch of milk, I used the same method by putting the fruit roll-up trays in my Excalibur 9 Tray dehydrator. I have to share, I took me while to save up for the Excalibur dehydrator, but I find it to be worth it's weight in gold. Seriously. The main advantage is it's size & the fact you are able to control the temperatures. TIP: I would suggest that you put the round tray on your Excalibur tray INSIDE the dehydrator & then pour the milk into the tray. Um, I prepped one on my counter top, tried to carry it over and milk spilled everywhere. My furbabies were VERY happy. I wasn't. Then I had to mop my floor. Temp: Set the temperature between 125-130 degrees (F) and dehydrate until dry and flaky. It takes several hours, so be patient. Again, it wasn't level, maybe it's my house. So, every twenty minutes or so, I turned the trays around to more evenly distribute the milk. Turned out better this time. When each batch came out there were several areas that were “goopy”. So I took my Pampered Chef scraper and gently removed all the dried milk, re-trayed & dehydrated a little more. After the milk was nice and flaky, I crumbled up the pieces. Next the pieces were put in the blender. It really is that simple. 7 cups of instant ½ & ½. After the jar was full, I vacuum sealed the jar for long term storage. It takes very little time, but worth it when it comes to minimizing my storage space. But, I highly recommend that you also read: How to reconstitute the milk. Also, you may enjoy these blog posts on pressure canning milk & dehydrating lattes: Canning White Stuff from Cows I am very serious about my milk, I actually pressure can milk almost every week. I use milk a lot in my cooking, Therefore I store it. How To Dehydrate Lattes (Yes, I actually store lattes) What you see here on my blog and on facebook is original work (and all the pictures) that I actually do myself. I simply share my journey on preparing. If you liked this article, please feel free to join our community (Perky Prepping Gramma) on facebook & keep up to date on things posted. Take the time to look around on this site, you will find many tested methods of preparing for an emergency. I appreciate the support. Thank you. (4123) I participate in the Amazon Associate program, where I receive a small % commission for linking products that I recommend. I only recommend products I personally used and like. Your support is very appreciated, anything you choose to purchase through my link, is helping me to be able to share more things that I do with you. Perky Gramma Teaches Amazon link. Here are some other great articles from other preppers I work with: Food Storage The Prepared Pantry: A 3 Month Food Supply | PreparednessMama How to Make Your Own Vinegar (it's easier than you think) | Perky Prepping Gramma How to Make Naan Bread - A No-Yeast Bread Alternative | Mom With a PREP How to Wax Cheese for Long Term Storage | Perky Prepping Gramma Dispelling the Canned Food Expiration Date Myth | Self Sufficient Man 6 Canning Myths You Must Know | Melissa K. Norris How to Dehydrate Cherries | Mom With a PREP How to Dehydrate Milk for Long Term Storage | Perky Prepping Gramma Self-Reliance Survival Tips from the Great Depression | Self Sufficient Man The 5 best crops for Self Sufficient Gardeners | Our Stoney Acres Butchering a chicken | The Homesteading Hippy Self-Sufficiency Simplified | Blue Jean Mama 3 Small Livestock Preparedness Tips | Timber Creek Farm Essential Oils for Preparedness | Mama Kautz Farm First Aid Preparedness | Timber Creek Farm 72-Hour Kits or Bug Out Bags How to Build a 72-hour Go Bag | Blue Yonder Urban Farm Build Your Dollar Store B.O.B. for your Car in minutes! | Simply Living Simply 10 Essential Oils You Need in Your B.O.B. and at Home | Blue Jean Mama 10 Must-Have Herbs for Your B.O.B | Simply Living Simply Preparedness Hard Core Truths About Prepping | Perky Prepping Gramma 5 Things New Moms Can Do to Prepare for Disasters | PreparednessMama Trauma Essentials for the Prepper | The Prepared Ninja Emergency Preparation for Those Who Are Disabled or Elderly | A Matter of Preparedness 10 Most Important Items a Female Prepper Should Have | Living Life in Rural Iowa How to Prepare Your Car for Winter | Frugal Mama and the Sprout How to Prepare For a Power Outage | Blue Yonder Urban Farm Why Natural Health, Exercise and Whole Foods Play a Role in Survival | Trayer Wilderness Getting Started With Water Storage | The Backyard Pioneer 10 Totally Free Prepping Things to Do | Living Life in Rural Iowa ‎21 Prepper Tips I Wish I'd Heard Before I Started Prepping | Urban Survival Site Is Homesteading Like Prepping? | The Homesteading Hippy What You Should Consider When Fire Is A Threat | Trayer Wilderness 11 Ways to Cook Off-Grid | Melissa K. Norris