Powdered Milk

Powdered milk is sort of an interesting food storage item... because, well, we're all used to milk from the store... and powdered milk does not taste like the stuff from the store. However it's way cheap (in comparison to regular milk) and has a lot of uses. Remember: Not all powdered milk brands are created equal. If one tastes horrible to you, try a different brand (it may still taste horrible... but hopefully less so). We buy ours at Aldi. It seems to be ok for what we use it for. Aldi (if you have one around your home) also has great prices on evaporated and sweetened condensed milk.... other ways to store milk.

Sorry, these aren't meal recipes...

Ways to use powdered milk:

-Many bread recipes call for it. Experiment around with adding it to rolls, breads, etc.

- Add it to meatloaf 1/4 C to 1 lbs of meat. It adds extra nutrients.

-Add to mashed potatoes. Make sure to use some water to give it the right consistency.

-Mix up a quart or two and add it to regular milk. We were able to cut some costs by only buying a half gallon of 2% milk and then using both store milk and powdered milk at the same time. I didn't mix them together in the fridge, but if I wanted a bowl of cereal, I'd first pour some store milk on it, then pour some food storage milk on it. By mixing them, it's a lot harder to detect that one is from powder. I don't know if that makes sense or not...

-It is important to mix well!! And chill (especially if you are going to drink it)

-There are two types of powdered milk: Instant, and non-instant. Non-instant lasts longer, but they are basically interchangeable. However, because of different consistencies, the end product may vary when using other than what is called for in the recipe.

-Here are some measurements (I keep trying to fix the chart so the measurements aren't squeezed together, but everytime I publish the post, blogger pushes them back together. Hopefully you can just figure it out):

Milk desired & amount of water to use; Instant dry milk; non-instant dry milk

¼ cup 1 T. ¾ T.
1/3 cup 1 ½ T. 1 ¼ T.
½ cup 2 T. 1 ½ T.
2/3 cup 3 T. 2 ½ T.
1 cup ¼ cup 3 T.
1 pint ½ cup 1/3 cup
1 quart 1 cup ¾ cup
½ gal. 2 cups 1 ½ cups
1 gal. 4 cups 3 cups

Whole Milk
1 C water
1/3 C P. milk

Evaporated Milk
1 C water
2/3 C p. milk

This can replace evaporated milk in any recipe.

Whipped Topping
Evaporated milk (either above recipe OR canned from a store)
1/2 tsp lemon juice
Sugar to taste

Chill evaporated milk. Add lemon juice. Whip with beaters then fold in sugar.

OR

1 C cold water
1C p. milk
1 C powder sugar

whip together and chill.

Tootsie Rolls
1 C Honey
1/2 C cocoa
1 tsp vanilla
1 C p. milk

Cook honey to 255 degrees (hard ball). Remove from heat. Add vanilla. Mix milk and cocoa together. Add to honey. Pull like taffy until glass is gone and rolls into rolls.


Condensed Milk
1/2 C hot water
1 C p. milk
1 C sugar

Blend thoroughly in a blender. Refrigerate or freeze.

Buttermilk or Sour milk
1 C water
1/3 C powdered milk
1 T vinegar or lemon juice

Parmesan Cheese
1 1/2 C boiling water
1 1/2 C p. milk
4 1/2 T lemon juice

Blend together. Cook over low heat until milk boils. The curds will be small. Pour through cheese cloth strainer. Rinse and pour out excess water. Put curds in a bowl and stir to break up. Spread on cookie sheet and dry for 2 hours in a 150 degree oven. Salt and blend in blender to make powder. Put in a shaker.