2 c. reconstituted non-fat milk
2/3 c. raisins

Combine milk and raisins in a jar. Cover and refrigerate at least overnight. Before using, shake the jar vigorously. Milk should be an ivory color. Strain the milk to remove the raisins which will be mushy and a little flat tasting. Makes 4 servings.

NOTE: Naturally sweet, this milk is delicious on cold or hot cereals and grains. In addition it can be used in baking desserts. It should be made at least one day in advance of use but reaches peak sweetness after 2-3 days.