Guest Guest Posted October 23, 2005 Share Posted October 23, 2005 Powdered Milk Recipes Baker's Cheese (Tastes like Ricotta or cream cheese and may be use in any recipe calling for either.) 1/4 Rennet tablet (Junket), available in most grocery stores near the gelatin section. It is the enzyme, Rennin. 2 quarts warm water 5 1/3 cups instant dry milk (or 3 cups non-instant dry milk) 1/2 cup buttermilk Dissolve Rennet tablet in warm water. Add dry milk and mix well. Add buttermilk and mix well. Cover and keep at room temperature until set (about 5-10 hours). Pour into cheesecloth covered strainer, close the cheesecloth, and squeeze out as much whey as possible. The whey may be saved for use in bread. Place the cheese in the refrigerator until well chilled (usually overnight). Knead cheese until the texture is smooth. Cheese will freeze well for up to 6 months. (Makes about 1 lb.) Plain Yogurt 1 qt. milk (whole, skim, or powdered) (With powdered, use 1/3 C more per quart) Yogurt Starter 1 heaping Tbl. plain yogurt (not pasteurized) or 1 pkg. of dried yogurt culture, or yogurt you've previously made. Heat milk to scalding, cool until you can hold your finger in the milk and count slowly to 10 (old German technique). Add yogurt starter and blend well. Leave in pan or place in pint jars or glasses. Put jars in pan of hot water filled to the level of yogurt in the jars. Place in oven or other warm undisturbed place for 3-6 hours. When jelled to custard consistency, chill. Will keep 1 week in refrigerator. Be sure to save 1-3 Tbl. plain yogurt for starter. Day Cheese This is a popular cheese in Mexico. Mix: 4 C. water with 1 1/2 C non-instant dry milk (2 2/3 C. instant) Allow foam to settle or skim off. Place in a heavy pan on low heat or use a double boiler. Squeeze a lemon, a little bit at a time, or use 2-3 Tbl. of vinegar, into the milk as it cooks. Stir continually to avoid scorching. Bring just to a boil, but do not boil. The whey will be almost continually to avoid scorching. The whey will be almost clear and the curds soft. Remove from the heat and pour through a wire strainer. Rinse well with cold water. Season lightly with salt and serve. If curd fails to form, use a little more lemon juice. If you prefer a richer flavored cheese you can add 1/2 C. cream or rich milk. Cottage Cheese 1 junket tablet (this makes a larger, sweeter curd), place in pan and dissolve in 2 quarts warm water) Mix in: 3 C. non-instant milk powder (5 1/3 C instant) 1/2 C. buttermilk or basic yogurt Be sure to completely dissolve the milk. Allow to stand in a warm place until set- about 5-10 hours. When a firm curd has formed, cut into 1/2 inch squares and set the pan into a sink of hot water, or heat slowly over hot water until temperature reaches 110F. Hold at this temperature 20-30 minutes. Do not overcook or overheat. Stir gently at frequent intervals to have hardened to the consistency you desire, pour through a strainer or colander lined with cheesecloth. Drain, and then run cold water through the cheese until it is cool and well washed. Season with salt to taste (start with 1/2 tsp) and add whole or half milk to make as creamy as desired, chill. Soft Ice-Cream 1 C. non-instant dry milk 3 C. water 3 Tbl. honey Mix in blender, put in a shallow tray and freeze until solid. To serve, break into small chunks and beat until soft. Top as desired. Margarine 1/2 Cup skim milk powder 1 1/2 cup Safflower oil (other oils may be used as well) 2/3 cup water with a little yellow coloring (Turmeric powder) Reconstitute the milk powder by adding it to the water. Whisk in an electric blender at a slow speed adding the oil at little at a time (important) if the mixture is still too soft add more skim milk powder a little at a time till it thickens. from: homemakingcottage.com (LINK NO LONGER GOOD) Link to comment
Guest Guest Posted October 23, 2005 Share Posted October 23, 2005 Sweetened Condensed Milk Ingredients: 1 1/3 cups instant dry milk (or 3/4 cup Non-instant dry milk) 1/2 cup hot water 4 tablespoons butter or margarine 3/4 cup sugar Directions: Pour water into blender, add milk, and sugar. Blend. Add margarine and blend Thoroughly. Chill for later use. 1 1/4 cups homemade mixture equals 1 can regular sweetened condensed milk. Evaporated Milk Ingredients: 1 cup plus 2 tablespoons dry powdered milk 1/2 cup warm water Directions: Whisk together all ingredients. Whipped Topping Ingredients: 6 tablespoons powdered milk 1 cup water 2 teaspoons gelatin 1 1/2 tablespoons cold water 1/4 cup sugar 1 teaspoon vanilla Directions: Dissolve the milk and gelatin in boiling water. Add sugar, stir, and chill in the refrigerator until it gels. Beat the mixture until it looks like whipped cream. Add vanilla and whip again. Bakers Cheese: (Tastes like Ricotta or cream cheese & may be used in any recipe calling for either.) Ingredients: 1/4 Rennet tablet (Junket) Available in most grocery stores near the gelatin section. It is the enzyme, Rennin. 2 quarts warm water 5 1/3 cups instant dry milk (or 3 cups non-instant dry milk) 1/2 cup buttermilk Directions: Dissolve Rennet tablet in warm water. Add dry milk and mix well. Add buttermilk and mix well. Cover and keep at room temperature until set (about 5-10 hours). Pour into Cheesecloth-covered strainer, close the cheesecloth, and squeeze out as much whey as possible. The whey may be saved for use in bread. Place the cheese in the refrigerator until well chilled (usually overnight). Knead cheese until the texture is smooth. Cheese will freeze well for up to 6 months. (Makes about 1 lb.) Cocoa Mix Ingredients: 15 cups Instant powdered milk 1 1/2 cups sugar 1 cup cocoa 1 1/2 teaspoon salt Directions: Makes enough for 10 quarts or 40, 1-cup servings. To use the mix, stir 1/2 cup of mix into 1 cup hot water for a warm drink or ice cold water for chocolate milk. Milk Gravy Ingredients: 1 cup powdered milk, mixed with 3 cups water 1 tablespoon margarine 3 heaping tablespoons flour 1/2 teaspoon salt Directions: Mix the water and powdered milk together. Add the flour and salt. Cook over medium heat until the gravy is thickened. Add the margarine and stir until smooth. Sweet Corn Chowder from Dried Foods Ingredients: 1 1/4 cup dried sweet corn 4 cups water 2 teaspoons dehydrated onions 2 tablespoons oil 2 tablespoons bacon bits 1 teaspoon salt 1/8 teaspoon pepper 2 tablespoons flour 2/3 cup powdered milk Directions: Soak the corn and onion in water overnight. Add milk, salt, pepper, oil, and bacon bits. Bring to a boil, reduce heat and simmer 30 minutes. Stir in the flour. Cook on low until it thickens and the corn is tender, about another 15 minutes. "Queso Blanco" or White Cheese 10 Cups Powdered Milk 4 Quarts Water 2 Tablets (Junket Pills) Dissolved 1 Quart Half & Half Cream - (Don't know what you could substitute) Pour powdered milk into container and slowly add water, stirring to dissolve milk. Heat mixture until lukewarm. Meanwhile dissolve junket tablets in a cup with some of the water. Add this to milk; mix in quart of half and half. DO NOT OVERHEAT MILK! When it is lukewarm remove pan from burner and let sit about a half an hour to 45 min. Take large spoon and break up mixture-let set for about 10 minutes. Pour mixture with a cup into a small sack (cheesecloth) or container with holes so that it can drain and drain and drain. Will take about 5 to 6 hours or let drain overnight. When I saw her use the cheesecloth method, the cheese was wrapped in a round ball and tied with a rubber band. Grape Ape ----------- ice cubes milk grape jelly or grape juice red & blue food coloring to make purple Blend together. Can replace ice cubes with vanilla ice cream for a shake. Monkey Milk ----------- ice cubes banana milk honey splash vanilla drop of yellow food coloring Blend. Again you can replace the cubes w/ice cream for a shake. MAKE YOUR OWN YOGURT! ARIZONA DAIRY COUNCIL Add 1/2-cup instant non-fat dry milk to 1 qt. fresh milk and shake in a covered container or mix with an electric mixer. Heat mixture until hot, but don't let the milk boil. Into hot milk (test with drop on hand, should feel hot but not burn. Stir in 3 Tbsp. ready made yogurt. Pour into double boiler or other container and place over water maintained at an even warm temperature. Keep at a temperature of about 1100-1150 F. Cover with a cloth as you would when allowing dough to rise. After 5 hours you'll have a quart of delicious fortified yogurt. Place in refrigerator to cool and eat with your favorite fruit, granola or even plain. MAKE YOUR OWN COTTAGE CHEESE! ARIZONA DAIRY COUNCIL Mix instant non-fat dry milk, or use skim milk. Allow to sour naturally (about 30 hours at room temperature). Stir thoroughly. Heat curd to 1000 for 30 minutes to expel the whey and give curd a firm texture. Drain the curd until the whey ceases to flow in a steady stream. Strain curd through cheese cloth for several hours. Salt to taste. One gallon of milk makes 1 to 1 1/2 pounds of cheese. Margarine from Powdered milk 1/2 cup skim milk powder 1 1/2 cups safflower oil 2/3 cup water a little yellow coloring (I use turmeric powder) Reconstitute the milk powder by adding it to the water. Whisk in an electric blender at a slow speed adding the oil a little at a time (important) if the mixture is still too soft add more skim milk powder a little at a time till it thickens. Some practice may be needed to get it right but by memory I got it the first time and every other time since. You can use other oils if you like, I prefer olive oil. "Cream of Chicken" Soup Mix 2 cups nonfat dry milk powder 3/4 cup cornstarch 1/4 cup unsalted instant chicken bouillon granules 2 tablespoons dried onion flakes or 1-teaspoon onion powder 1 teaspoon dried basil 1 teaspoon dried thyme 1/2 teaspoon pepper Blend ingredients. When ready to use, combine 1/3 cup casserole mix with 1 1/4 cups water to equal 1 can of soup. from: (PAGE NO LONGER EXISTS) members.aol.com/kim4pantry/page46 Link to comment
Guest Guest Posted October 23, 2005 Share Posted October 23, 2005 Fudgesicles 3/4 cups sugar 1/4 tsp salt 3 Tbsp. flour 3 Tbsp cocoa 1 Tbsp cornstarch 1 1/4 Cups milk powder Beat all ingredients into 4 cups boiling water. Cook for 1 minute. Add 1/2 tsp vanilla. Pour into molds, and freeze. Cool Whip: 1 tsp. gelatin 2 tsp. cold water 3 Tbsp boiling water 1/2 cup ice water 1/2 cup dry milk 3 Tbsp. sugar 3 Tbsp. oil Chill a small mixing bowl. Soften gelatin in 2 tsp. cold water, then add boiling water, stirring until gelatin is completely dissolved. Place ice water and dry milk into chilled bowl. beat at high until stiff peaks form. Add sugar, still beating; then the oil and gelatin. Place in freezer 15 minutes. Then transfer to the refrigerator till ready to use. Stir before using to retain creamy texture. Cottage Cheese 1 junket tablet (this makes a larger, sweeter curd), place in pan and dissolve in 2 quarts warm water) Mix in: 3 C. non-instant milk powder (5 1/3 C instant) 1/2 C. buttermilk or basic yogurt Be sure to completely dissolve the milk. Allow to stand in a warm place until set- about 5-10 hours. When a firm curd has formed, cut into 1/2 inch squares and set the pan into a sink of hot water, or heat slowly over hot water until temperature reaches 110F. Hold at this temperature 20-30 minutes. Do not overcook or overheat. Stir gently at frequent intervals to have hardened to the consistency you desire, pour through a strainer or colander lined with cheesecloth. Drain, and then run cold water through the cheese until it is cool and well washed. Season with salt to taste (start with 1/2 tsp) and add whole or half milk to make as creamy as desired, chill. Day Cheese This is a popular cheese in Mexico. Mix: 4 C. water with 1 1/2 C non-instant dry milk (2 2/3 C. instant) Allow foam to settle or skim off. Place in a heavy pan on low heat or use a double boiler. Squeeze a lemon, a little bit at a time, or use 2-3 Tbl. of vinegar, into the milk as it cooks. Stir continually to avoid scorching. Bring just to a boil, but do not boil. The whey will be almost continually to avoid scorching. The whey will be almost clear and the curds soft. Remove from the heat and pour through a wire strainer. Rinse well with cold water. Season lightly with salt and serve. If curd fails to form, use a little more lemon juice. If you prefer a richer flavored cheese you can add 1/2 C. cream or rich milk. Soft Ice-Cream 1 C. non-instant dry milk 3 C. water 3 Tbl. honey Mix in blender, put in a shallow tray and freeze until solid. To serve, break into small chunks and beat until soft. Top as desired. from: (PAGE NO LONGER EXISTS) members.aol.com/kim4pantry/page51 Link to comment
Guest Guest Posted October 23, 2005 Share Posted October 23, 2005 Whipped Topping 6 Tbs instant (3 1/2 non-instant) dry milk 1 cup boiling water 2 Tbs cold water 1 tsp vanilla 2 tsp. unflavored gelatin 2-4 Tbs sugar Dissolve the milk in the cup of water and scald. Soak the gelatin in cold water. Combine the scalded milk, dissolved gelatin, and sugar. Stir and chill in the refrigerator until it jells. Now beat the mixture until it acquires the consistency of whipped cream. Add the vanilla and whip again. Whipped Topping 2 1 cup ice cold water 1 cup powdered sugar 1 cup powdered milk Whip at high speed until desired consistency is achieved. Store in refrigerator. from: http://theswap.com/ - cookbook Powdered milk yoghurt Recipe #55460 When you have no 'real' milk but there is plenty of dried milk in the cupboard. No reason to go without your yoghurt! 2 cups powdered milk 4 cups hot water 3 tablespoons yoghurt, for culture 4-5 cups Change size or US/metric Change to: cups US Metric 6 hours 10 minutes 10 mins prep 1. Mix powdered milk with hot[about 110 F] and strain through a sieve. 2. Mix in the yoghurt culture. 3. Pour into sterilized jars, cover and set in a warm place for 6-8 hours. 4. Refrigerate. from: http://www.recipezaar.com/Powdered-milk-yoghurt-55460 Link to comment
Guest Guest Posted October 23, 2005 Share Posted October 23, 2005 Sweet Vanilla Milk: Run a little hot water into a 2-quart pitcher. Add 1/4-cup each powdered coffee creamer and sugar. Stir well to dissolve. Add 1/2-teaspoon vanilla. Fill the pitcher half full with cold tap water. Add 2-2/3 cups of instant nonfat dry milk powder. Stir well. Fill the pitcher the rest of the way full. Stir again. Chill and serve. This milk is more palatable to some folks than straight reconstituted milk. The powdered coffee creamer gives the milk a rich fullness, while the sugar and vanilla make it taste sweet and almost dessert-like. If you must switch to powdered milk, and are having trouble with the flavor, this recipe can make the transition easier. For a gallon of milk use: 1/2-cup each powdered coffee cream & sugar and 1-teaspoon of vanilla flavoring. Add a dash of salt too if desired. Be sure to dissolve the creamer and sugar in hot tap water first. They do not dissolve readily in cold water. A Very Rich Gallon of Milk: Measure 3-1/2 quarts (14 cups) of water into a gallon size pitcher. Add 5-cups of dry milk powder and a 12-ounce can of undiluted evaporated whole milk. Mix all together. Chill and serve. This makes about a gallon. It is richer than plain reconstituted milk. If you must use powdered milk, but prefer a richer product, this is the recipe for you. Children will sometimes tolerate it better than straight reconstituted milk, especially if they are already used to fresh 1% or 2%. To Mix with Whole Milk: Powdered milk is easily mixed half-and-half with whole milk. When combined and well chilled, it's nearly impossible to tell the difference between fresh milk and mixed milk. To do this, use an extra, clean milk jug and two 2-quart sized pitchers. First reconstitute 2 quarts of milk in each of the pitchers, using the chart above. Then, using a funnel, pour half of the whole milk into the clean empty milk jug. Using the same funnel, pour the reconstituted milk from one pitcher into each jug, making a gallon of mixed milk in each jug. Both empty pitchers then have to be washed, but they are pretty easy to keep clean. I used to try to reconstitute the powdered milk in the milk jug, with the whole milk, but it never worked as well as I'd hoped. Now I find it much easier to reconstitute the powdered milk in the pitcher first, and then pour the liquid milk into the jug with the whole milk. Like regular powdered milk, mixed milk tastes best if well chilled. Sour Milk: To sour reconstituted milk, just add a little vinegar to it and stir it up. For instance, if a recipe calls for 1-cup of sour milk or buttermilk, then measure a tablespoon of vinegar into a measuring cup. Add reconstituted milk to reach the 1-cup mark. Stir the milk gently. In a moment or two, it will sour. This can replace soured milk or buttermilk in baking recipes. Overnight Buttermilk: To make your own buttermilk, you have to start off with 1/2-cup of fresh, store-bought buttermilk and a quart (4-cups) of reconstituted milk. Combine the fresh buttermilk and reconstituted milk in a pitcher or jar. Mix it really well. Allow it to stand at room temperature overnight, or for about 8 hours. The milk will have thickened up and cultured into regular buttermilk. Refrigerate or chill and use anywhere fresh buttermilk is called for. Easy Evaporated Milk: To make this you only need dry milk powder and water. Measure 1-1/3 cups water into a jar or bowl. Add 1 cup of instant dry milk powder. Stir or shake to combine. This is the equivalent of a 12-ounce can of evaporated skim milk. To make evaporated whole milk, you will need to add some fat to replace the milk fat in whole milk. Do this by preparing evaporated skim milk and then adding 2-tablespoons of vegetable oil to the milk. Stir it up vigorously to emulsify the fat with the milk. It will separate on standing, so mix it really well right before using it. This is best used in cooking and baking. A spritz of nonstick spray will help the emulsification process. Sweetened Condensed Milk: On the stove, bring to a boil 1/2-cup of water, 1-cup of sugar and 3-tablespoons of margarine or shortening. Add a dash of salt. Stir the mixture every now and then. When it comes to a full rolling boil, remove it from the heat. Allow it to cool slightly. Add a cup of instant dry milk powder. Use a whisk to stir it smooth. A fork or a spoon will not work out all the lumps. You really need a whisk, or egg beaters. There, you are done. This is the equivalent of a can of sweetened condensed milk. This will keep unrefrigerated for a day or two because of the sugar. I have never kept it longer than that without refrigeration. In the fridge it will keep for 2 weeks. For longer storage than that, I freeze it. Quick Whipped Topping: This recipe is best made if you have electricity. Put 1/2-cup of water into a large bowl and place it in your freezer. Whenice crystals form around the edges remove it from the freezer. Add 1/2-cup instant dry milk powder. Whip the mixture with electric beaters until it is light and fluffy. This will take a couple of minutes. Add 2-tablespoons sugar, 1-teaspoon of lemon juice, and 1/2-teaspoon of vanilla. Beat until thick enough to spoon like whipped topping. Use immediately. Molasses Milk: High in iron, with a caramel-toffee flavor this hot beverage is quite delicious. Heat 3/4-cup of reconstituted milk in a cup in the microwave. Stir in a spoonful of molasses. Serve hot. My kids love this stuff. Chocolate Milk: Fill a cup with reconstituted milk. Squeeze in a couple spoonfuls of homemade Chocolate Syrup. Stir to combine. Serve to thirsty children who object to plain reconstituted powdered milk. Cold chocolate milk can be heated in the microwave for hot chocolate. This is also great in lunch boxes. If you want to be really nice to the kids then make up a whole gallon of reconstituted chocolate milk at a time. They will brag to their friends and your reputation will become legendary. Homemade Yogurt: Reconstitute a quart of milk in a very clean container like a wide mouthed canning jar. Add another 1/2-cup of milk powder for body. Whisk in 1/4-cup of commercial yogurt with active cultures. Read the label to be sure the yogurt has active cultures. Stash the milk in a warm spot, between 80° and 110°. Allow it to sit undisturbed for 6 to 8 hours. It should be thick and creamy, like commercially available yogurt. Chill your yogurt and use anywhere you would regular yogurt. It makes a great substitute for sour cream. Or mix it half and half with prepared mayonnaise for your own homemade low-fat mayo. Yogurt Cheese: Line a colander with a clean, damp piece of cloth. Pour prepared yogurt into the cloth. Allow the yogurt to drain overnight. In the morning the remaining solids will be yogurt cheese. They can be used anywhere you would use cream cheese or thick sour cream. Curds & Whey: In a large pot combine 6-cups of fresh water and 3-cups of dry milk powder. Stir to dissolve. Heat the milk over a medium flame until it is very warm, about 120°. This is hot to the touch, but not scalding. Stir in 1/2-cup of plain white vinegar. Allow to stand for 10 minutes. There should be a large mass of curds in an amber pool of whey. If the liquid is still milky, add another 1/4-cup of vinegar. Stir and stand again for 10 minutes. Line a strainer with a clean cloth and drain off the whey. It can be used as the liquid in bread or muffins or biscuits. Rinse the curds under cool water and store in the fridge. This recipe makes about 1-1/2 to 2-cups of curds. Ricotta or Cottage Cheese: The dry cheese curds from the above recipe will work for ricotta cheese in most recipes. To turn it into cottage cheese add a little evaporated milk or yogurt to "cream" it and stir to combine. You can divide the mixture in half and make some of each if you want to give them both a try. from and worth a read: http://www.hillbillyhousewife.com/powderedmilk.htm Link to comment
Guest Guest Posted October 23, 2005 Share Posted October 23, 2005 Donuts 4 c. warm water 1 c. sugar 3 Tbsp. yeast 1 1/2 sticks butter or margarine 1/2 tsp. lemon flavoring 1/2 tsp. vanilla 1 tsp. nutmeg (optional) 1/2 c. dry potatoes 3/4 c. powdered milk 1/2 Tbsp. baking powder 3/4 Tbsp. salt 2 eggs, slightly beaten approximately 8 c. flour (may have to add more) Mix well by hand or with mixer. Roll out and cut. Place on tinfoil and cover with clean, dry towels to raise. Makes about 85 donuts. Fry in hot vegetable oil. Dip in glaze or just frost one side. Glaze: 2 c. powdered sugar 1/3 c. water vanilla pinch of salt Roll in glaze and put on sticks to dry. Potato Donuts 4 c. warm water 2 Tbsp. yeast 1 c. sugar 1/2 c. powdered milk 2 c. mashed potatoes 1/2 tsp. lemon juice or 2 tsp. mace 4 eggs 1 c. melted shortening or oil 1 Tbsp. salt flour (at least 6 c.) Mix all the ingredients except flour, until well mixed. Then add flour until you can handle it (like bread dough). Put dough on board and knead, let rise. Roll it out, cut, let it rise. Cook in deep fat fryer at 375 degrees to 400 degrees. Place the side of the dough that was exposed in the hot oil first. Turn when brown. Glaze as desired. http://www.recipelink.com/mf/2/12182 Chapel Doughnuts Source: Cookbook USA 4 cups flour 1/4 cup sugar 3 tbsp. powdered milk 1 tbsp. baking powder 1 tbsp. salt 1/2 tsp. nutmeg 3/4 cup Crisco vegetable shortening 3 eggs 1/2 tsp. vanilla 3 pkg. yeast 1 pint warm water Mix all dry ingredients in large bowl. Add Crisco, eggs, vanilla, and yeast dissolved in warm water. Mix everything like biscuits, knead. Let rise, then roll 1/4 inch thick, cut, let rise again. Drop in hot oil. GLAZE: Make glaze with powdered sugar and milk. Have pretty thick. Dip. from: www.recipelink.com Link to comment
Guest Guest Posted October 23, 2005 Share Posted October 23, 2005 Homemade Creamer Refrigerated creamers taste great, but they have no nutritional value. And adding them to your coffee every morning gets costly. Enter homemade creamer. It is less expensive per serving and gives you vitamins, minerals and protein. The key to this concoction is sweetened condensed milk. Into a three-cup (or larger) container, add the 14-ounce can of condensed milk, 1 and 1/2 cups of skim milk, and your flavorings of choice. (Sample flavorings: 1-Tbsp cocoa, 1-tsp almond extract=Chocolate Almond. 2-tsp vanilla extract=Vanilla. 1-tsp almond extract, 1/2 tsp orange extract=Cappuccino.) Blend with a hand mixer or seal container and shake vigorously. Keeps refrigerated for two weeks -- if you don't enjoy it all first Sweetened Condensed Milk This recipe is a great substitute for Eagle Brand Milk. Many times I don't have it or I've had it too long and it is caramelized. Saves money, too. 1 cup powdered milk, 2/3 cup granulated sugar, 1/3 cup boiling water, 3 tbsp. melted butter or oleo. Combine all ingredients in electric blender and process until smooth. Store in refrigerator until ready to use. Yields 1-1/4 cups or same as 1 can Eagle Brand Milk. Catherine's Post on the Uses of Dry Milk I am so excited about what I learned about dry milk last night! I went to a class (cost me $2) on the uses of dried milk. Wow! I learned a lot. First of all, there is instant milk and powdered milk. It takes TWICE as much instant milk as powdered milk to make the same amount of liquid milk. In other words, if you use 1/2 cup powdered milk to make liquid, then you have to use 1 full cup of instant milk to make the same amount. Since instant and powdered are often sold in the same sized container and priced alike, this is a big difference. Plus, you have to keep this in mind when using dry milk in recipes. There are other types of dry milk other than non-fat. It's more difficult to find but they do sell whole dry milk (with 26% fat), etc. How do you tell a good powdered milk? The finer the powder, the better (better price, too as there is less air in the package.) The instructor said she likes Fred Meyer powdered milk, otherwise the stuff they sell at Costco is pretty good. The store where I took the class, sells a brand called Maple Island. The instructor was very impressed with the taste and said it is a very good powdered milk. To cut the after taste of powdered milk, add a little bit of vanilla (like a tablespoon or less to a gallon.) Evaporated milk is milk with half the water taken out of it. You'll never have to buy cans of evaporated milk again. You mix powdered milk with half the water. The instructor gave us some non-fat, reconstituted milk to taste. It was so like regular WHOLE milk, I was amazed. I think of store bought non-fat milk as 'blue'. The stuff she served definately wasn't. The most exciting part of the class? She made all sorts of milk based products with dry milk: ice cream (it really was good!), sherbert, chocolate fudge sauce, cocoa mix, whipped topping (tasted like a cross between cool whip and meringue), sweetened condensed milk, yogurt, cream cheese (non-fat!), ranch dressing, and CHEESE (cottage cheese, ricotta, and cheddar cheese.) Since dry milk is so much less expensive than store bought milk (and you can make it so much faster and in smaller quantities), homemade cheese really is a possibility (lower fat and no preservatives!). Want to be even more impressed? This woman, while raising a family, lived on her food storage (which included dry milk) for a YEAR AND A HALF and never spent more than $20 a month for groceries and household goods. That's impressive! Some recipes from the class: Instant Cocoa Mix 4 cups instant non-fat dry milk 1/2 cup cocoa 1 cup sugar Mix together and store. Makes 1 gallon hot chocolate. Evaporated Milk Substitute (a little richer than just using 1/2 the water) 1 cup hot water 1/2 teaspoon oil 1/2 cup dry milk powder 1/4 teaspoon honey Blend all ingredients well. If thicker milk is desired, add 1 1/2 teaspoon Quick Thick (a tapioca starch) and blend an additional 30 seconds. Keeps up to 1 week. Whipped Topping 1/2 cup cold water 1/2 cup dry milk powder (or instead of the above, use 1/2 cup evaporated milk substitute) 2 tablespoons sugar 1/4 teaspoon vanilla 1/2 teaspoon cream of tartar. Chill the beater and water until ice crystals form. Gradually beat in sugar. Add milk, vanilla and cream of tartar. Beat until stiff. Yields 2 cups. Instead of cream of tartar, you can try using a 'gel' additive. It's sold at many bulk supply stores. Sweetened Condensed Milk 1 cup water 2 tablespoons butter or margarine 2 cups sugar 2 cups dry milk powder Bring water and sugar to a boil. Add butter and blend in a blender until smooth. Slowly add the milk powder. Refrigerate. Yogurt 2 cups 115 degree water 3 tablespoons yogurt or yogurt start (only use yogurt with active cultures and NO gelatin. Organic yogurts are usually the only ones that qualify. Yoplait now has gelatin. Gelatin will prevent the yogurt from setting up.) 1 1/2 cups dry milk powder Put water in a blender, pour milk powder in slowly and blend until smooth. Add yogurt. Immediately pour yogurt into mason jars (leave lots of room, don't fill them full.) Screw lids on tight. To process without electricity: Put jars into a small ice chest. Cover with hot water (115 to 140 degrees) until about 1 inch above the level of the yogurt in the jars. Close the lid and let set for 8 hours, changing the water every 2 hours to keep the temperature up. To process with electricity: You can use a yogurt maker or put the jars in an oven set at the lowest temperature. Cream Cheese 1 quart yogurt Put the yogurt in a strainer (a clean knee-high stocking works well). Let it drip for up to 8 hours. You'll then have yogurt cheese or cream cheese. Season accordingly (a pinch of salt and a little vanilla with sugar will make it taste more like store bought cream cheese.) Makes 8 ounces. Cottage Cheese (which is the basis for other cheeses) 1 1/2 cups dry milk powder 2 cups water 3 tablespoons white vinegar Bring the water and the milk to a boil in a sauce pan. Shut off the stove. Pour the vinegar around the inside edge of the pan. Stir in from the edges until you see the curds form and the liquid turn yellow (that's whey). Pour into a colander and rinse with hot water, then cold water. Crumble while rinsing. You can add a little yogurt to the curds to make it taste more like store-bought cottage cheese. The curds on their own, would be wonderful in lasagna in place of the ricotta. Ranch dressing Whip together: 1/3 teaspoon MSG (or add more salt) 1/8 teaspoon onion salt dash garlic powder 1/3 teaspoon dry parsley 1/2 cup mayonnaise 1/2 cup butter milk (which is 1/4 cup yogurt and 1/4 cup water) Ice Cream 4 eggs (optional. For a real smooth texture and a great scoopable consistency, use 1/2 cup cold water and 4 tablespoons unflavored gelatin, instead. You can also use 1/2 cup of a product called Ultra-gel.) 2 1/2 cups sugar 4 cups evaporated milk 6 cups reconstituted milk powder 2 tablespoons vanilla 1/2 teaspoon salt Blend together and place in an ice cream freezer. Churn according to directions specific to your ice cream maker. If adding fruit, experiment with using flavored gelatins instead of the unflavored gelatin (be sure to add more of the flavored stuff because there are sugars and fillers along with the gelatin in those packages.) Most other flavors of ice cream, still should have the vanilla added to cut the 'dry milk flavor’. from: http://www.network54.com/Forum/post?forumi...geid=1102900221 (FORUM NO LONGER EXISTS) Link to comment
Guest Guest Posted October 23, 2005 Share Posted October 23, 2005 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. All the following can be made from powdered milk. Whole milk * 1 cup water * 1/3 cup powdered milk Evaporated milk * 1 cup water * 2/3 cup powdered milk Whipped evaporated milk Makes 3 cups * 1 cup evaporated milk * 2 Tbsp lemon juice Thoroughly chill evaporated milk. Add lemon juice and whip until stiff. Sweeten and flavor as desired. Condensed milk * 1/2 cup hot water * 1 cup sugar * 1 cup powdered milk Blend thoroughly in a blender. Can be stored in refrigerator or frozen. Buttermilk or sour milk * 1 cup water * 1/3 cup powdered milk * 1 Tbsp vinegar or lemon juice Drinkable powdered milk To improve the flavor of powdered milk, mix it half and half with 2% or whole milk. Another suggestion would be to try adding a little sugar or vanilla to enhance flavor. Let chill several hours before drinking. from: http://waltonfeed.com/grain/y-rec/powmilk.html Link to comment
Genoa Posted May 8, 2009 Share Posted May 8, 2009 Could I interject a question here? I have some powdered milk on hand, but I haven't been using/rotating what I have because it is more expensive than buying fresh. I keep reading about how you can save money by using powdered milk instead of fresh. Where are you all buying your milk? Around here, milk is $2.00 gallon---reconstituting dry milk would be more expensive. Link to comment
Canned Nerd Posted May 8, 2009 Share Posted May 8, 2009 You're lucky if you can get fresh milk for $2/gallon since it is not that cheap in other places. What is the price of your powdered milk per gallon, not the unit price of the box or bag? In my area the cost for powdered comes out slightly less than fresh, but personally I'm more interested in the convenience. I don't use enough milk to keep fresh on hand so it is powdered or evaporated for most things. Link to comment
Genoa Posted May 8, 2009 Share Posted May 8, 2009 You're lucky if you can get fresh milk for $2/gallon since it is not that cheap in other places. What is the price of your powdered milk per gallon, not the unit price of the box or bag? In my area the cost for powdered comes out slightly less than fresh, but personally I'm more interested in the convenience. I don't use enough milk to keep fresh on hand so it is powdered or evaporated for most things. Powdered milk costs almost double what I pay for fresh milk (almost $4.00/gallon). I will still keep some on hand, but I just can't see using it all the time when it costs so much more. And we do go through a lot of milk, so we have no trouble using all our fresh milk. I usually buy 4-5 gallons at a time. Link to comment
Recommended Posts
Archived
This topic is now archived and is closed to further replies.