Powdered Milk - tips & recipes
If your powdered milk doesn’t get rotated in a timely manner, it will loose its nutrients and some flavor. Shelf life of powdered milk is 6 months (per USU Extension Service).
If you want to use up your powdered milk to rotate, use it in cooking. When a recipe calls for milk just use powdered instead.
Make sweetened condensed milk out of it to use in holiday candy.
Sneak it in when you make homemade cream of chicken soups, potato soup, bread making or Macaroni & Cheese.
Make sure to mix the milk up with hot water, and then chilling it for a smooth creamy taste.
If you need some cold milk in a hurry and their isn’t any already made, just make it the blender with cold water. Toss in a few ice cubes, It comes out quite smooth without having to wait for it to settle.
Recipes:
Healthy Hillbilly Housewife < fun website
Sweetened Condensed Milk
1 cup hot tap water
2 cups sugar
2 cups instant non-fat dry milk powder
6 tablespoons melted margarine
Blender or electric beaters
First get out your blender. You can beat the mixture with electric beaters if you prefer, but a blender really does a better job. A food processor would probably work pretty well too, but I’ve never tried it. So anyway, measure your hot water into the blender. Add the sugar, dry milk powder and melted margarine. Put the lid on the blender and whirl it around for a full minute. The mixure will be kind of thin, but will thicken up after standing for about an hour. This recipe makes about 3 cups, or the equivalent of two cans of condensed milk. Each store-bought can of sweetened condensed milk contains about 1-1/2 cups. So this recipe is equivalent to two cans. The mixture may be measured and used right away in any recipe calling for sweetened condensed milk. Or for longer storage, divide the mixture equally between two clean pint size canning jars. Store them in the fridge for a week. Or for longer storage, freeze them for a few months, and then just thaw before using. Every time you use this recipe instead of buying the name brand stuff from the store you will save about $3.00. Not bad for less than five minutes work.
And for anyone who is skeptical: Yes, this recipe really works in all of the recipes the canned stuff does.
Dry Powdered Milk
http://extension.usu.edu/files/publications/publication/FN_503.pdf
Magic Mix
(makes 5 cups)
4 cups instant dry milk,
(or 2 D cups non-instant)
1 cup flour, (or ½ cup cornstarch)
1 cup margarine
Combine all ingredients. Mix well, until it resembles cornmeal. Store in air tight container in refrigerator 6-8 months.
Cream Broccoli Soup
(using Magic Mix)
6 Servings
1 10 oz. package frozen broccoli
2 cups Magic Mix
1 cube chicken bouillon
2 tablespoons dried onion flakes
4 ounces sharp cheddar cheese
Combine bouillon cube, onion, and broccoli.
Cook in about 4 cups water until broccoli is almost tender.
Combine MAGIC MIX with about 1 cup of the broccoli cooking liquid.
Stir until smooth. Add mixture to cooked broccoli and bring to a boil.
Grate cheese and add to broccoli. Heat to melt cheese.
NOTE: Soup may be thinned by adding additional water or thickened by adding additional MAGIC MIX.
Fudgesicles
about 10 Servings
This is a fun way of using stored dry milk to make a tasty treat.
½ cup sugar
2 cups Magic Mix
3 tablespoons cocoa, (2-3 tablespoons)
2 cups water
1 teaspoon vanilla
½ cup evaporated lowfat milk
Combine in a saucepan sugar, magic mix, and cocoa. Mix well. Stir in water. Stir over medium heat until pudding bubbles. Add vanilla and beat. Stir in evaporated milk, and cool. Stir again then pour into ice cube trays, or small paper cups. Insert a plastic spoon in each. Freeze.
Low-Fat Cream Soup Mix
This recipe replaces canned condensed creamed soups.
2 cups instant dry milk
(or 1 ¼ cups non-instant)
¾ cup cornstarch
¼ cup chicken bouillon granules
2 tablespoons onion flakes
1 teaspoon basil
1 teaspoon thyme
½ teaspoon pepper
Combine all ingredients and mix. Store in air tight container until ready to use. Equivalent to 9 cans of cream soup.
TO SUBSTITUTE FOR 1 CAN CONDENSED SOUP:
Combine D cup dry mix (¼ cup if made with non-instant dry milk) and 1 ¼ cup cool water or liquid from vegetables. Cook over medium heat, stirring until thickened. Add thickened mixture to casseroles as you would a can of soup.
Sweetened Condensed Milk
Makes about 14 oz.
1 D cups instant nonfat dry milk,
(or ¾ cups non-instant)
¾ cup sugar
½ cup boiling water
2 tablespoons butter or margarine
Melt butter in boiling water. Stir in sugar. Place in blender and with blender going add dry milk. Blend until smooth. (Makes about 14 ounces.)
Yogurt
1 ¾ cups regular nonfat dry milk (3 cups instant)
4 cups water, very warm (not over 120 degrees)
D cup plain yogurt, with active cultures, no additives
Combine dry milk and water. Stir with wire whisk until dissolved. Add yogurt and whisk. Pour into containers, cover and incubate in a warm area for 6-8 hours. Do not disturb during incubation. During incubation period the cultures multiply and
thicken the milk. Refrigerate after yogurt has formed. Set aside D cup plain yogurt for starting next batch. Add fruit, jams, juice concentrate, chocolate milk mix, etc., for flavoring before eating.
http://www.pinchingyourpennies.com/forums/showthread.php?t=90783
MORE ON USING STORED POWDERED MILK
Whipped Topping: 1C. ice water, 1 c. powdered milk, and 1 c. powdered sugar (whip on high speed)
Buttermilk: 1 C. water, 1/3 c. powdered milk, 1 tsp. vinegar or lemon juice
Yogurt: 1 quart lukewarm water, 2 c. powdered milk, 1 tbsp. yogurt starter. Mix and let stand overnight.
Cream Cheese: Hang finished yogurt (above) in a cheesecloth overnight and salt to taste.
Evaporated Milk: 1 c. water and 1/3 c. powdered milk
Magic Milk Shakes
*1-1/2 to 2 cups ice water
* 1-1/2 cups nonfat dry milk powder
* 2/3 cup sugar (WAY too much for me. I used 1/2 c. and even that makes it super sweet...I might even use less)
* 1/4 cup unsweetened cocoa
* 1 teaspoon vanilla
* 1 to 1-1/2 trays of ice cubes, as much as you can spare
* 2 tablespoons corn oil plus a 5-second squirt of non-stick spray for emulsification purposes (or if you have liquid lecithin, you can use about 1/4-ish tsp of that instead of the non-stick spray)
General Directions for Use View Here
http://www.moosmilk.com/MoosMilk.html#GeneralDirectionsforUse
Morning Moo’s
Variable Strengths-Original Strength Moo’s Hot Water
Light or Half Strength 1/4 Cup 4 Cups
Regular (full) Strength 1/2 Cup 4 Cups
Double Strength 1 Cup 4 Cups
Triple Strength 1 1/2 Cups 4 Cups
Liquid Morning Moo’s (full strength- 1/2 cup powder to 4 cups water) may be used in your favorite recipes in place of milk.
Double strength makes an excellent substitute for light cream.
Triple strength is considered a concentrate and can be used as such.
Diluted to half strength, liquid Morning Moo’s tm maybe used to replace water in recipes, producing a more tender & richer tasting product.
Creamer: Add 1 tsp. dry Morning Moo’s tm to 8 oz. coffee to tea.
Buttermilk: Mix 4 Tbsp. buttermilk powder with 1 cup liquid Morning Moo’s tm.
Dried regular Morning Moo’s resembles non-instant, non-fat powdered milk in performance and texture and can be used in recipes as a substitute for an equal volume.
Note: Since Morning Moo’s has a whey base, it has a shortening effect on dough, so you can cut back on the use of shortening.