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Aug 30, 2008 08:19 PM

Homemade malted milk powder. Eh?

I'd like to make malted milk powder at home. Is this entirely impossible? I don't know. What I do know is that it is basically barley malt powder, wheat flour and milk powder. All of these things are easy for me to find, but they apparently don't just all mix together to make malted milk powder. According to:
They then get evaporated.
Anyhow, because I'm completely obsessive I feel the need to make the stuff, but I can't find a resource as to how it's done. Anyone have any insight on the matter?

Many thanks!

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  1. This is a little late by a few years, but the recipe is quite easy. First thing is the Malt. There are basically two types. Diastatic and Non-diastatic malt. The Diastatic malt is what's used in baking good. It has the ability to "eat" sugar, and so it aids in raising breads as well as adding malt flavor. Every Good NY bagel uses this.

    The Non-diastatic malt is what is used for Malted milk shakes. The Evaporated portion is addressed by simply using evaporated milk powder in your mix.

    Start off with:
    1 part Non-diastatic malt
    2 parts sugar of your choice. Maltose, Dextrose, Glucose, table sugar etc.( for a sugar free version, use a lesser amount of Splenda)
    2 parts evaporated milk powder
    1 part Cake flower ( optional, used as filler, thickener)

    Mix thoroughly and enjoy in milk, over ice cream, in or on oatmeal, in smoothies and even mixes with water.

    1 Reply
    1. re: Pitt

      Thank you for unlocking the mystery! 3 Questions:

      Would I normally be able to find non-diastatic malt at a store such as Whole Foods?
      Is evaporated milk powder the same as dry milk powder?
      Why cake flour, versus all purpose flour?

    2. You can usually find "Malt Powder" in Korean Grocery Stores. Finely ground in 16 oz. packages for about $2 or $3. It's normally on the shelves with other "flours" such as acorn, mung bean, potato starch, and rice flour.