1/4 cup powdered milk (full cream tastes best)
2 tablespoons cornstarch (cornflour)
2 tablespoons butter or margarine
1 cup water
Mix powdered milk and cornstarch. Add the rest. Stir while cooking over medium heat until thick.
This is a very handy recipe which cooks up more easily than with liquid milk. You can make it in a large quantity without the water and keep in fridge for quick use. Add cheese for cheese sauce. Add chicken bouillon and use as a substitute for cream of chicken or mushroom soup.