The Many Uses of Powdered Milk

NUTRITIONAL INFORMATION
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.

STORAGE INFORMATION
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.

USING POWDERED MILK -- RECONSTITUTED AND DRY
...
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)

Quick Reference for Reconstituting Dry Milk

FLUID SKIM MILK = DRY MILK + WATER

1 QUART = 3/4 cup dry milk + 1 quart water
1 PINT = 1/3 cup dry milk + 2 cups water
1 CUP = 3 tablespoons dry milk + 1 cup water
3/4 CUP = 2 T + 1-1/2 t dry milk + 3/4 cup water
2/3 CUP = 2 tablespoons dry milk + 2/3 cup water
1/2 CUP = 1 T + 1-1/2 t dry milk + 1/2 cup water
1/3 CUP = 1 tablespoon dry milk + 1/3 cup water
1/4 CUP = 2 1/4 teaspoons dry milk + 1/4 cup water

Note: When reconstituting dry milk the amounts given may vary depending on the brand purchased and personal preferences.

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 26)

About Dry Milk

"Non-fat dry milk is a wholesome dairy product made from fresh milk. Only the cream and water are removed. It still contains the calcium and other minerals, the vitamins, natural sugar and high quality protein that make liquid milk such a valuable food.

Dry milk should be stored in a tightly covered container. Dry milk powder will take in moisture and become lumpy and develop off-flavors. It will keep at room temperature for several months. For longer storage it is necessary to store in a cool, dry place.

The dry milk...does not mix easily for drinking purposes. Experience has shown it will mix in easier if the water is slightly warm, but not hot. Measure the powdered milk into a container and add about half of the water needed. Stir, shake, beat with wire whip or blender on slow speed to incorporate milk. Add enough water to make the amount of milk desired. Mix ingredients thoroughly, cover and refrigerate, preferably overnight. Any lumps will soften and can be stirred in the next day. (Or grate dry lumps on a metal strainer.) Store in the refrigerator like fresh milk. Use within 3-5 days. To improve the flavor for drinking, chill overnight and/or add a little vanilla or sugar.

When milk is specified in recipes, add dry milk to dry ingredients. The water for reconstitution should be included in liquid ingredients.

Milk is normally the main source of calcium and vitamin D in a child's diet. These nutrients are needed to build strong bones. If your child is on a diet without milk and is not drinking a formula, ask your doctor about calcium and vitamin D supplements. Most kids outgrow a milk allergy within the first 3 years of life, but some never do.

For allergies to cow's milk, your doctor may recommend a soy-based or casein-hydrolysate formula that will provide the nutrients usually found in milk and milk products. These formulas contain milk protein that has been extensively broken down so it isn't as likely to cause as allergic reaction as regular milk. Soy-based infant formulas are fortified with nutrients and can be used as long as the child will drink it."

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 26)