Sunday, August 8, 2010

Powdered Milk-You Don't Have To Drink It To Use It!

The milk I keep in food storage is noninstant powdered milk.  This is different from instant in taste, how it dissolves, and its shelf life.  Global Post explains well the difference between the two in Differences Between Instant and Noninstant Dry Milk.  

As with all food storage, powdered milk should be rotated.  This can be done by combining half a gallon of mixed powdered milk with a half a gallon of whole milk.  Reconstituted powdered milk should be thoroughly chilled overnight before drinking.

Foods made with powdered milk will have fewer calories and less cholesterol than those made from whole milk.  Adding additional milk to the recipe will enhance the nutritive value of the recipe.  In any recipe calling for milk, simply add water for the milk called for in the recipe.  Recipes call for many types of milk.  The following recipes can be made from powdered milk (such as the type from a dry-pack cannery).  This is also a great way to rotate food storage powdered milk.
  • Whole milk:  1 cup water, 1/3 cup powdered milk.
  • Whipped evaporated milk:  Makes 3 cups.  1 cup evaporated milk, 2 tablespoons lemon juice.  Thoroughly chill evaporated milk.  Add lemon juice and whip until stiff.  Sweeten and flavor as desired.
  • Evaporated milk:  1 cup water, 2/3 cup powdered milk.
  • Buttermilk or sour milk:  1 cup water, 1/3 cup powdered milk, 1 tablespoon vinegar or lemon juice.
  • Sweetened condensed milk:  Makes about 14 ounces.  3/4 cup non-instant (1-1/3 instant) dry milk, 3/4 cup sugar, 1/2 cup hot tap water.  Place hot water in blender.  With blender going, add sugar and dry milk, blend until smooth.
From The Idea Door, How To Use Powdered Milk Without Having To Drink It!, by Janice Luncford

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