---
product_id: 437897084
title: "Non-Fat Dry Milk Powder, GRADE 'A', High-Heat Pasteurized, Non-GMO, Gluten-FREE, Made in USA, Net Wt. 1 Lb. 8 oz."
brand: "the sausage maker"
price: "₨1657"
currency: SCR
in_stock: true
reviews_count: 5
category: "The Sausage Maker"
url: https://www.desertcart.sc/products/437897084-non-fat-dry-milk-powder-grade-a-high-heat-pasteurized
store_origin: SC
region: Seychelles
---

# Non-GMO & Gluten-Free Purity High-Heat Pasteurized for Safety 100% Made in USA Quality Non-Fat Dry Milk Powder, GRADE 'A', High-Heat Pasteurized, Non-GMO, Gluten-FREE, Made in USA, Net Wt. 1 Lb. 8 oz.

**Brand:** the sausage maker
**Price:** ₨1657
**Availability:** ✅ In Stock

## Summary

> 🥩 Elevate your sausage game with the pure power of premium milk powder!

## Quick Answers

- **What is this?** Non-Fat Dry Milk Powder, GRADE 'A', High-Heat Pasteurized, Non-GMO, Gluten-FREE, Made in USA, Net Wt. 1 Lb. 8 oz. by the sausage maker
- **How much does it cost?** ₨1657 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sc](https://www.desertcart.sc/products/437897084-non-fat-dry-milk-powder-grade-a-high-heat-pasteurized)

## Best For

- the sausage maker enthusiasts

## Why This Product

- Trusted the sausage maker brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Long Shelf Life:** Store up to 12+ months in cool, dry conditions for consistent use.
- • **Grade 'A' Purity:** Strict health standards ensure premium, safe milk powder.
- • **Nutrient-Rich Formula:** Retains vitamins, minerals & proteins like fresh milk.
- • **Ultimate Sausage Binder:** Enhances moisture retention and texture in every batch.
- • **Clean & Allergy-Friendly:** Free from GMOs, gluten, nuts, soy, and common allergens.

## Overview

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.

## Description

Our Milk Powder is sourced from a producer that only uses milk from USA Dairy Cows. The milk is then put through a high-heat pasteurization process to remove water and also kill any pathogens and bacteria. This process leaves all essential nutrients, minerals, protein, lactose and vitamins in same proportion that fresh milk contains. It is Graded ‘A’, which is a more strict standard for health and sanitation for producers of milk products, an important feature to look for in Dry Milk. It DOES NOT contain Genetically Modified Organisms (GMO), Cereals Containing Gluten, Peanuts, Eggs, Fish, Peanuts, Soybeans or Nuts. Stores best in cool (<80F) and dry (<65% RH) place for over 12 months from date of manufacture. Drinking usage is approximately 3 level TBSP for each 8 oz Cup but your desired amount may be different. For use in Sausage Making recipes use 0.5-1 Cup Milk Powder for every 5 lbs. of ground meat for moisture binding and retention qualities.

Review: 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.
Review: Best stuff for making sausages

## Features

- GRADE 'A' High Heat Nonfat Dry Milk
- Made from the Removal of Milk-Fat and Water from Fresh Cows' Milk
- CONTAINS Milk, Lactose, Milk Protein, Vitamins and Minerals in the Same Relative Proportion as in Fresh Milk
- Information on Container includes Nutritional Data, Usage for Dissolving in Water, Usage as a Binder in Sausage Recipes, Shelf-Life / Storage Recommendations and Best-By Date
- NON-GMO | Gluten-Free | Made in USA

## Technical Specifications

| Specification | Value |
|---------------|-------|
| 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 |

## Product Details

- **Allergen information:** Dairy
- **Brand:** The Sausage Maker
- **Flavour:** non-fat milk
- **Item form:** Powder
- **Item weight:** 454 g

## Images

![Non-Fat Dry Milk Powder, GRADE 'A', High-Heat Pasteurized, Non-GMO, Gluten-FREE, Made in USA, Net Wt. 1 Lb. 8 oz. - Image 1](https://m.media-amazon.com/images/I/41PkE5U1g+L.jpg)

## Questions & Answers

**Q: how much liquid milk does this make**
A: This is an awfully expensive way to make liquid milk.  Much better to use standard powdered milk from the grocery store.  This milk is designed as an additive for sausage making.

**Q: Can this be used to make regular milk for drinking?**
A: It can be, but it is relatively expensive compared to powdered milk made for drinking.

**Q: How long of a shelf life does this have?**
A: I buy this high heat dry milk powder for my venison kielbasa. This one container is good for 25 Pounds and that is how much I make here is my recipe if this page will allow me room to post...                                                                                                       Venison Kielbasa       2/14/22  Mike Scott’s recipe 

Ingrediants:

17.5 lbs  various meats ( venison (6.5 lbs)  - lean pork loin ( 8lbs) -  beef hamburger (3 lbs)

 7.5 lbs beef fat. 

7 ounces  kosher salt… 

 5 Tablespoons Black Pepper

2  ounce white mustard seeds ( 1/4 cup to 1/3 cup)

1 ounce pickling spice (2 Tablespoons )

2  Tablespoons white & 2 Tablespoons  brown sugar

1 ounce cure   1 1/2 tablespoons 

1 1/2 T ground marjoram 

30 cloves garlic chopped or minced…. 

1  quart cold water 

I container dry milk powder purchase via Amazon * 1 container makes 25# of kielbasa.

*Binder follow the manufactures  recommended amount
The one container will make the 25 lbs of ground kielbasa 

Directions:

Grind partially frozen meats and mix together or attempt to grind alternately. Mix spices with ice water and pour over the ground meat. Meat should be somewhat sticky.  Mix thoroughly and stuff into hog casings.

Air dry the meat with a fan and begin the smoking process.... keep the meat below 153degrees  and put into an ice batch when correct temperature  is reached....remove at 153-154. Then chill after the ice bath allow to chill in a refrigerator over night. 


  Made a 25 lbs batch. The smoking took 4-5 hours  153 internal temp but the 1st line in seemed to cook to a higher temperature. Two day process. Grind and stuff 1st day and 2nd day smoke chill down after smoking in an ice water bath,,,let dry and refrigerate .Next day vacuum seal and freeze… 
                          
Some one suggested this is what they add to their kielbasa - this was sent after I made mine. I thought my skins were a little tough. I will try dry milk powder next attempt or what the British sausage makers make is an item called “ Rusk” and there is directions how to make on You Tube…

Fresh Garlic... figure out an amount.  40 cloves equivalent weight - minced and pureed in water to be added to meat.???

I did use ice while grinding…:
Use ice while grinding meat. I had ice cubes on hand to add to the grinding process and it kept the meat cold….. 

Smoking low heat to dry outside of the kielbasa... smoke and allow to cook until internal temp of 153 degrees is reached. Try and
put the temp probe towards the front of the smoker...

**Q: Can I mix this with water and drink it as milk?**
A: Yes.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Review
*by M***W on 3 April 2025*

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.

### ⭐⭐⭐⭐⭐ Review
*by D***. on 10 November 2025*

Best stuff for making sausages

### ⭐⭐⭐⭐⭐ Review
*by J***B on 4 January 2026*

Great quality and value

## Frequently Bought Together

- Non-Fat Dry Milk Powder, GRADE 'A', High-Heat Pasteurized, Non-GMO, Gluten-FREE, Made in USA, Net Wt. 1 Lb. 8 oz.
- The Sausage Maker® Natural Hog Sausage Casings 32-38mm, Edible Casing For Sausage Making, Stuff Over 25 Lbs Meat, Breakfast, Italian, Polish, Bratwurst, Hot Dog, Pork Links, 1.2-1.5" Dia, Home Pack-1
- LEM Products Natural Hog Casings, 32-35mm, Edible Sausage Casings, Stuffs Approximately 30 Pounds, Great for Sausage Links, Franks, Metts, and More, 6.1 Ounce Package

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*Product available on Desertcart Seychelles*
*Store origin: SC*
*Last updated: 2026-02-16*