7/29/2019 How to Use Powdered Milk without Having to Drink It

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Powdered MilkRhonda Hair, from www.TheProvidentHomemaker.com, January 2013

Nonfat powdered milk contains all the nutrients that fresh milk does except for fat. It’s high in protein,

potassium, riboflavin, Vitamins A, D, and B12. Powdered milk stores for over 20 years if kept cool,dark, and dry, such as in metal #10 cans. It will store less time if kept in paper or cardboard containers

or exposed to heat, light, or moisture. It will start to develop off-flavors as it gets older but retains mostof its nutrition and is still safe. Off-flavored milk powder can be used in cooking. If it actually spoils orbecomes contaminated with bugs, it can be used as fertilizer in your yard or garden.How much to store: The recommended amount, 16 pounds per person will mix up into 64 quarts, orabout one cup per day for a year.To improve the flavor, mix the night before so it can chill thoroughly, add 1 tsp. sugar or 1 tsp. vanilla.

Reconstituting Dry MilkUse This Much Dry Milk- one pound powder will make one gallon of milk 

Amount Needed Instant Non-Instant Water

1 quart 1 1/3 cups ¾ cup 3 ¾ cups

1 pint 2/3 cups 3/8 cup (scant 1/3 cup) ¾ cups + 2 Tbsp.1 cup 1/3 cup 3 Tbsp. Scant cup

½ cup 3 tablespoons 1 ½ tablespoons ½ cup¼ cup 1 ½ tablespoons 2 teaspoons ¼ cup

Substitutions Using Powdered MilkRecipe costs are based on paying $1.89/lb for non-instant milk powder

Buttermilk (about $ .15 for one cup)1 scant cup water 1 Tbsp. vinegar or lemon juice3 Tbsp. non-instant powdered milk 

 Mix and let stand 10 minutes to sour .

Evaporated Milk ($.21 for 14 ounces)Mix according to the chart above, except double the amount of milk powder.

Homemade Cottage Cheese- makes about 16 oz., $ 1.00/batch4 c. hot water 6 Tbsp. white vinegar1 ½ c. non-instant dry milk powder ½ tsp. salt, to taste

Stir together water and powdered milk in a saucepan, heat until it starts to steam, stirring. Dripvinegar around the edge of the pan and gently stir; it will immediately start to separate into curds andwhey. If it doesn’t, heat it up some more. Let rest one minute. Pour into a cheesecloth-lined colander

over a bowl. Save whey, then rinse with hot water, then with cold water and break apart into the sizecurds you want. Rinse for one minute or until all the whey is out. Add salt. To make it creamy, add 4-6Tbsp. sour cream, yogurt, evaporated milk, or cream.

The whey may be used in place of liquid (milk or water) in baking. It has vitamins, minerals, someprotein, no fat, and some milk sugar (lactose- very low on the glycemic scale.) Since it has the acidityof the vinegar in it, you can add a little baking soda to neutralize and get extra leavening power- use 1tsp. baking soda per 2-3 cups of acid whey; reduce any baking powder by three times the amount: if using 1 tsp. baking soda, the baking powder is reduced by 3 tsp.

7/29/2019 How to Use Powdered Milk without Having to Drink It

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Yogurt – makes 2 quarts at $ .57 per quart plain if using your own starter1 ¾ c. regular nonfat dry milk, or 3 c. instant 7 c. hot water (not over 120 degrees)1/3 c. plain yogurt, with active cultures

Combine dry milk and 4 c. water. Whisk or mix in a blender. Add yogurt and whisk. Addremaining water or divide the remaining water evenly between your containers, stir well after adding themilk mixture! Pour into containers, cover, and incubate in a warm place for 6-8 hours. Tip a containerafter 4 hours to see if it has set. If the yogurt is still liquid, wait 1-2 more hours. It will set up a littlemore when chilled. Store in fridge. The ideal range for culturing yogurt is 105-120 degrees. The lowerof these temperatures you begin culturing at, the sweeter the yogurt will be. The higher, the more tart.Above 120 degrees will kill the bacteria you’re trying to grow. Save 1/3 c. for culturing your next batch.To flavor your yogurt after it’s made, add fruit, jam, juice concentrate, chocolate milk mix, etc.,before eating.To flavor it before culturing, use 6-8 Tbsp. of sugar per 2-qt batch, or 4-6 Tbsp. honey (dissolve thisin your water first, or it will sink to the bottom), or a 3-oz. box of flavored gelatin, or 1/3-1/2 c. jam, or 1c. chopped or mashed sweetened fruit. The syrup from canned fruit can be used in place of part of thewater. If it’s not sweet enough, you can always add sugar when it’s done. 1-2 tsp. vanilla added to thebatch is also a nice addition. Make your own combinations- chopped cherries with some vanilla and alittle almond extract, blueberries with cream cheese added, toasted coconut with caramel sauce swirledin… let your imagination run wild! To make firm yogurt that doesn’t become thin after stirring, use 4-6 tsp. unflavored gelatin, or twoenvelopes, per two-quart batch. Soften it in part of the recipe’s water, then heat gently on stove, in

microwave, or over hot water, until the gelatin melts. Add along with remaining water.

Yogurt Cheese (Greek yogurt; use like cream cheese) 8 oz. and costs $ .2916 oz. unflavored yogurt, preferably with no gelatin

Put in a cheesecloth- or paper towel-lined colander over a bowl, let sit overnight on the counterto drain. You may add salt if you like. If you drain it for only 2-4 hours, you get a sour creamsubstitute.

Sweetened Condensed Milk ($ .50 w/o butter, $ .68 with)scant 1/2 c. boiling water scant 1/2 c. non-instant powd. milk 1 c. sugar 2 Tbsp. butter, optional 

Combine in blender, or whisk vigorously til smooth. If you like to be precise, use 1 1/2 Tbsp. less

than 1/2 c. water (this gives a slightly thicker result, like the can), but the first way is very close (yields

14 3/4 oz) This version costs $ .50 (with powdered milk at $1.89/lb and sugar at $15/25 lbs) withoutbutter, and $ .68 with butter ($3/lb) milk .24, sugar .26, butter .18

Easy No-Bake Cheesecake1(14 oz) can sweetened condensed milk 1/3 c. lemon juice8 oz. cream cheese or yogurt cheese, softened 1 tsp. vanilla

Combine all in a blender or bowl- if you just made your sweetened condensed milk, it’s alreadyin the blender. Beat or mix til smooth. Pour into a crumb crust, chill 3-4 hours until set.For a fluffier cheesecake, use the blender, and/or fold in 2 cups of whipped cream or whipped topping.If yours doesn’t set up, serve it frozen. The recipe also works without the cream cheese if you use the

whipped cream/topping.Try making variations- stir in a can of drained pineapple and garnish with toasted coconut and maybesome toasted macadamias, OR swirl 1/3 cup of raspberry jam into filling once it’s in the crust then

garnish with white chocolate curls or drizzle, OR melt 2-4 oz. of chocolate (white or brown) and beatinto the filling, garnish with mint and raspberries...