🥩 Elevate your sausage game with the pure power of premium milk powder!
The Sausage Maker Non-Fat Dry Milk Powder is a Grade 'A', high-heat pasteurized, non-GMO, gluten-free milk powder made in the USA. Designed specifically for culinary use, especially as a moisture-binding agent in sausage making, it preserves the natural balance of milk nutrients while ensuring safety and purity. With clear usage instructions and a long shelf life, it’s the trusted choice for professional and home chefs aiming for superior texture and flavor.
| ASIN | B01N2OVYYL |
| Additives | Non-Fat Dry Milk Powder |
| Allergen Information | Dairy |
| Best Sellers Rank | #57,883 in Grocery ( See Top 100 in Grocery ) #244 in Powdered Milk |
| Brand | The Sausage Maker |
| Country of origin | United States |
| Customer Reviews | 4.7 4.7 out of 5 stars (206) |
| Date First Available | 10 March 2022 |
| Format | Powder |
| Item model number | S-PL-7390 |
| Manufacturer | The Sausage Maker |
| Package Dimensions | 19.2 x 12.4 x 12.1 cm; 453.59 g |
| Package Information | Pouch |
| Serving Recommendation | 3 tablespoons for an 8-ounce cup |
| Special Feature | GRADE 'A', High-Heat Pasteurized, Non-GMO, Gluten-Free, Made in USA |
| Storage Instructions | store in a cool and dry place with temperature below 80F and relative humidity below 65% |
| Units | 226.68 Grams |
M**W
This high temp milk powder has been great for sausage making. It helps as a binder for the meat, while helping retain moisture in the sausage. Once mixed into the meat and cooked up, I've never been able to taste the powder. For me, it's a necessary step in making sausage.. and worth the cost. When mixing in, the powder dissolves easily without any issues. Directions are printed on the label, so you always know how much to use.
D**.
Best stuff for making sausages
J**B
Great quality and value
A**Y
geat product for the price worked well
H**E
If you are a serious baker or a sausage maker, this is where you see the best results. Tempered dry milk is acts substantially different from your regular supermarket bought dry milk. It gives your sausages really smooth and creamy texture and water retention qualities help to keep your finished product juicy and tender. For baking, be it yeasted breads of a sourdough, it increases the volume and enhances the fluffiness.
Trustpilot
1 month ago
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