Saturday, November 22, 2008

The Many Uses of Powdered Milk

Nonfat dry milk is made of fresh, pasteurized milk from which the water and fat have been removed. Nutritionally, it includes all the protein, calcium, and B vitamins found in fresh milk. It is economical, needs no refrigeration, requires little storage space, and is always ready to use.

Milk is an important part of a food storage program. Two types of powdered milk are available: instant and non-instant. Instant is not successfully stored longer than six months because it tends to lose food value and changes flavor. Non-instant milk when kept dry and reasonably cool will store for years.

There are two methods you may use when mixing non-instant. The first is to combine half the required water and all the milk powder into a blender and blend until smooth. Then pour in the remaining water stirring until mixed. The other method is to place milk powder in bowl and add just enough water to make a thick paste. Beat with a spoon or fork until smooth. Stir in remaining water. With either method be sure to stir the milk before measuring as it tends to settle and become very compact. With either milk refrigerate at least eight hours before using.

To use in baking, add the required amount of milk powder to the dry ingredients and use water for the liquid. For instance, if a recipe calls for one cup of milk, stir three tablespoons of non-instant milk powder into the flour and add one cup of water."

(Source: West Jordan Oquirrh Stake "Basically Speaking" Cookbook)

No comments: