Friday, May 1, 2009

Using Powdered Milk

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 the dry milk to other dry ingredients. Sift to blend, then add water for the milk called for in the recipe.

Recipes call for many types of milk. All of 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
1 cup evaporated milk
2 tablespoons lemon juice

Thoroughly chill evaporated milk. Add lemon juice and whip until stiff. Sweeten and flavor as desired. Makes 3 cups.

CONDENSED MILK
1/2 cup hot water
1 cup sugar
1 cup powdered milk

Blend thoroughly in blender. Can be stored in refrigerator or frozen.

DRINKABLE POWDERED MILK
To improve the flavor of powdered milk, mix it half and half with whole or 2% milk. Another suggestion would be to try adding a little sugar or vanilla to enhance the flavor. Let it chill several hours before drinking.

BUTTERMILK OR SOUR MILK
1 cup water
1/3 cup powdered milk
1 tablespoon lemon juice or vinegar

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 34)

1 comment:

preparednesspro said...

Considering all the powdered milk people have in storage and how little people seem to like it, this is a great post to help folks see varied ways to use it. I find powdered milk tastes best if it is mixed up and allowed to chill overnight before serving, or for at least 4 hours. Chilling actually aids in dissolving the powdered milk completely and gives it a fresher flavor. http://tinyurl.com/cbpm7o