Whole milk was dried in a unique physical form by expanding to a fine grained foam under high vacuum and low temperature in a vacuum shelf drier. When freshly prepared the material possessed excellent flavor and easy dispersibility in cold water. Properties of the dry material and conditions which are essential in its preparation are discussed. A test found in the literature was modified so that the percentage of dry milk solids which had dispersed in water with manual stirring for given periods at time could be adequately measured. Further work to study storage properties of the material and to translate the method to a continuous process are anticipated.