Benefits of powdered milk:
Besides being a delicious beverage, milk is important for a healthy diet. It is one of the richest sources of absorbable calcium. It is also high in protein, potassium, riboflavin, and vitamins A, D, and B12—all essential to optimal health. Research has found a diet rich in milk (low-fat) helps reduce high blood pressure, helps prevent osteoporosis (and reduce the consequences of this bone disease), and may help prevent colon cancer and suppress development of malignant tumors. from USU Extension, "Use It or Lose It," available: http://extension.usu.edu/htm/publications/publication=5767
Regular or Instant:
Regular or instant dry milk is made from skim milk that has been dried by spraying into hot air. Instant milk is regular milk which has been further processed causing it to clump together resulting in a product easier to reconstitute with water. They both have the same nutrients. Regular, or non-instant, is more compact and requires less storage space. Dried whole milk is available, but because of the higher fat content the shelf life is much lower. from USU Extension, "Use It or Lose It," available: http://extension.usu.edu/htm/publications/publication=5767
Food Storage Guidelines:
Non-fat milk, either regular or instant, stores well when packaged properly and kept at room temperature or cooler. …There is actually no difference in shelf life between instant and non-instant powdered milk. Milk stored in airtight, low-oxygen cans has been found to last longer and stay fresher tasting than milk stored in boxes or plastic bags. Optimal storage life of non-fat dry milk stored in cans at room temperature is two years before noticeable stale flavors begin to develop. However, when stored at cooler temperatures, it can be kept much longer. Rotation of powdered milk can be accomplished through personal use or by giving it to others who will use it promptly. Milk develops off-flavors as it ages. However, it still retains some nutritional value [for at least up to 20 years according to new findings posted on providentliving.org], and unless spoilage has occurred from moisture, insects, rodents, or contamination, it is still safe to use. from“Update on Milk Storage,” Ensign, Mar. 1997, 70
Preparing powered milk:
Yield, Instant, Regular/Non-Instant, Water
¼ cup, 1 ½ tablespoons, 2 teaspoons, ¼ cup
½ cup, 3 tablespoons, 1 ½ tablespoons, ½ cup
1 cup, 1/3 cup, 3-4 tablespoons, scant cup
1 quart, 1 1/3 cups or 3 ½ oz., ¾ cup or 3 ½ oz., 3 ¾ cups
Preparation hints:
$ Regular nonfat dry milk should be mixed with half the water until uniform, then add enough water to reach the desired yield. from “Storage of Dry Milk by Charlotte P. Brennand, USU Extension, 1992
$ To improve the taste try:
o mix equal amount of reconstituted dry milk and fresh milk or evaporated canned milk
o add 1 tsp of vanilla or sugar to improve the taste for drinking
o if the flavor has already off, cover it up by using it in baked products like breads or mashed potatoes
o if the powered milk is already spoiled, use it as a fertilizer in the garden from“Update on Milk Storage,” Ensign, Mar. 1997, 70
RECIPES FOR POWDERED MILK
Sweetened Condensed Milk (about 14 oz.)
from USU Extension, "Use It or Lose It," available: http://extension.usu.edu/htm/publications/publication=5767
1 1/3 cups instant nonfat dry milk (or ¾ cups non-instant)
¾ cups 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.
Yogurt
from USU Extension, "Use It or Lose It," available: http://extension.usu.edu/htm/publications/publication=5767
1 ¾ cups regular nonfat dry milk (3 cups instant)
4 cups water, very warm (not over 120 degrees)
1/3 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, coer 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 1/3 cup plain yogurt for starting next batch. Add fruit, jams, juice concentrate, chocolate milk mix, etc., for flavoring before eating.
Yogurt Cream Cheese or Sour Cream
from www.mormonchic.com/recipe/recipebox/pages/powderedmilk.asp
2 cups homemade yogurt (see above)
2 paper towels
colander
large bowl
Place a paper towel in the bottom of a colander. Put homemade yogurt on the paper towel. Cover with another paper towel. Set colander inside a larger bowl to catch liquid. Place the whole thing in the refrigerator over night. The result is cream cheese.
For sour cream, drain for less time.
Basic Cottage Cheese
from www.mormonchic.com/recipe/recipebox/pages/powderedmilk.asp
1 gallon milk made from powdered milk
1 rennet tablet or ¼ junket tablet (found by the jello and canning supplies at the store)
1 point buttermilk or basic yogurt
Dissolve rennet tablet in warm water. Pour milk into a LARGE heavy pot and heat to 90 degrees. Add buttermilk or yogurt. Stir to mix. Add dissolved rennet. Cover pot and leave overnight in a warm place.
The next day, you will find a gelatinous, almost solid mass-like firm yogurt in the pot. This is the curd. With a silver knife, cut through this curd to break it into small pieces. Gently pour into a bowl. Now set the bowl into a pan of warm water and bring curd up to 110 degrees. Shake the bowl gently while it is being heated to help distribute the heat more evenly.
At 110 degrees, turn off the heat but leave the cheese bowl in the water for about ½ an hour. The pour cheese into a cloth bag or several layers of cheese cloth and hang it up to drain. When drained, you can mash with a fork, if desire. Moisten as needed. Season as desired.
Queso Blanco- the original Jack Cheese
from www.mormonchic.com/recipe/recipebox/pages/powderedmilk.asp
2 cups warm water
1 ½ cup dry milk powder
1/3 cup white vinegar
Blend all ingredients. Pour into saucepan. Cook over medium heat, stirring until curds form and remaining liquid is a clear yellow. If still milky looking, add vinegar, 1 tsp at a time. Pour curds into a cheese cloth lined colander. Rinse well with very warm water to remove vinegar flavor. Add salt to taste and press if desired between 2 plates. Wrap in plastic and store in fridge.
Whipped Topping (Makes 2 cups)
from www.mormonchic.com/recipe/recipebox/pages/powderedmilk.asp
Chill a small mixing bowl.
Soften 1 tsp gelatin in cold water.
Then, add 3 tablespoons boiling water, stirring until gelatin is completely dissolved.
Place ½ cup ice water and ½ cup dry milk powder in chilled bowl.
Beat on high until stiff peaks form.
Add 3 tablespoons sugar, still beating.
Then Add 3 tablespoons oil and the gelatin.
Place in freezer 15 minutes. Then transfer to fridge until ready to use. Stir before using to retain creamy texture.
Homemade Ranch Dressing
from www.mormonchic.com/recipe/recipebox/pages/powderedmilk.asp
Blend together:
2 cups mayo
2 cups homemade yogurt
½ teaspoons garlic powder
½ teaspoon pepper
1 ½ teaspoons onion powder
1 ½ teaspoons salt
2 teaspoons parsley flakes
Fudgesicles
from www.mormonchic.com/recipe/recipebox/pages/powderedmilk.asp
Mix together:
¾ cups sugar
1 tablespoon cornstarch
3 tablespoons cocoa
3 tablespoons flour
¼ teaspoon salt
1 ¼ cup non-instant dry milk powder
Beat into 4 cups boiling water and cook 1 minute.
Add ½ teaspoon vanilla and pour into mold and freeze.
Besides being a delicious beverage, milk is important for a healthy diet. It is one of the richest sources of absorbable calcium. It is also high in protein, potassium, riboflavin, and vitamins A, D, and B12—all essential to optimal health. Research has found a diet rich in milk (low-fat) helps reduce high blood pressure, helps prevent osteoporosis (and reduce the consequences of this bone disease), and may help prevent colon cancer and suppress development of malignant tumors. from USU Extension, "Use It or Lose It," available: http://extension.usu.edu/htm/publications/publication=5767
Regular or Instant:
Regular or instant dry milk is made from skim milk that has been dried by spraying into hot air. Instant milk is regular milk which has been further processed causing it to clump together resulting in a product easier to reconstitute with water. They both have the same nutrients. Regular, or non-instant, is more compact and requires less storage space. Dried whole milk is available, but because of the higher fat content the shelf life is much lower. from USU Extension, "Use It or Lose It," available: http://extension.usu.edu/htm/publications/publication=5767
Food Storage Guidelines:
Non-fat milk, either regular or instant, stores well when packaged properly and kept at room temperature or cooler. …There is actually no difference in shelf life between instant and non-instant powdered milk. Milk stored in airtight, low-oxygen cans has been found to last longer and stay fresher tasting than milk stored in boxes or plastic bags. Optimal storage life of non-fat dry milk stored in cans at room temperature is two years before noticeable stale flavors begin to develop. However, when stored at cooler temperatures, it can be kept much longer. Rotation of powdered milk can be accomplished through personal use or by giving it to others who will use it promptly. Milk develops off-flavors as it ages. However, it still retains some nutritional value [for at least up to 20 years according to new findings posted on providentliving.org], and unless spoilage has occurred from moisture, insects, rodents, or contamination, it is still safe to use. from“Update on Milk Storage,” Ensign, Mar. 1997, 70
Preparing powered milk:
Yield, Instant, Regular/Non-Instant, Water
¼ cup, 1 ½ tablespoons, 2 teaspoons, ¼ cup
½ cup, 3 tablespoons, 1 ½ tablespoons, ½ cup
1 cup, 1/3 cup, 3-4 tablespoons, scant cup
1 quart, 1 1/3 cups or 3 ½ oz., ¾ cup or 3 ½ oz., 3 ¾ cups
Preparation hints:
$ Regular nonfat dry milk should be mixed with half the water until uniform, then add enough water to reach the desired yield. from “Storage of Dry Milk by Charlotte P. Brennand, USU Extension, 1992
$ To improve the taste try:
o mix equal amount of reconstituted dry milk and fresh milk or evaporated canned milk
o add 1 tsp of vanilla or sugar to improve the taste for drinking
o if the flavor has already off, cover it up by using it in baked products like breads or mashed potatoes
o if the powered milk is already spoiled, use it as a fertilizer in the garden from“Update on Milk Storage,” Ensign, Mar. 1997, 70
RECIPES FOR POWDERED MILK
Sweetened Condensed Milk (about 14 oz.)
from USU Extension, "Use It or Lose It," available: http://extension.usu.edu/htm/publications/publication=5767
1 1/3 cups instant nonfat dry milk (or ¾ cups non-instant)
¾ cups 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.
Yogurt
from USU Extension, "Use It or Lose It," available: http://extension.usu.edu/htm/publications/publication=5767
1 ¾ cups regular nonfat dry milk (3 cups instant)
4 cups water, very warm (not over 120 degrees)
1/3 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, coer 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 1/3 cup plain yogurt for starting next batch. Add fruit, jams, juice concentrate, chocolate milk mix, etc., for flavoring before eating.
Yogurt Cream Cheese or Sour Cream
from www.mormonchic.com/recipe/recipebox/pages/powderedmilk.asp
2 cups homemade yogurt (see above)
2 paper towels
colander
large bowl
Place a paper towel in the bottom of a colander. Put homemade yogurt on the paper towel. Cover with another paper towel. Set colander inside a larger bowl to catch liquid. Place the whole thing in the refrigerator over night. The result is cream cheese.
For sour cream, drain for less time.
Basic Cottage Cheese
from www.mormonchic.com/recipe/recipebox/pages/powderedmilk.asp
1 gallon milk made from powdered milk
1 rennet tablet or ¼ junket tablet (found by the jello and canning supplies at the store)
1 point buttermilk or basic yogurt
Dissolve rennet tablet in warm water. Pour milk into a LARGE heavy pot and heat to 90 degrees. Add buttermilk or yogurt. Stir to mix. Add dissolved rennet. Cover pot and leave overnight in a warm place.
The next day, you will find a gelatinous, almost solid mass-like firm yogurt in the pot. This is the curd. With a silver knife, cut through this curd to break it into small pieces. Gently pour into a bowl. Now set the bowl into a pan of warm water and bring curd up to 110 degrees. Shake the bowl gently while it is being heated to help distribute the heat more evenly.
At 110 degrees, turn off the heat but leave the cheese bowl in the water for about ½ an hour. The pour cheese into a cloth bag or several layers of cheese cloth and hang it up to drain. When drained, you can mash with a fork, if desire. Moisten as needed. Season as desired.
Queso Blanco- the original Jack Cheese
from www.mormonchic.com/recipe/recipebox/pages/powderedmilk.asp
2 cups warm water
1 ½ cup dry milk powder
1/3 cup white vinegar
Blend all ingredients. Pour into saucepan. Cook over medium heat, stirring until curds form and remaining liquid is a clear yellow. If still milky looking, add vinegar, 1 tsp at a time. Pour curds into a cheese cloth lined colander. Rinse well with very warm water to remove vinegar flavor. Add salt to taste and press if desired between 2 plates. Wrap in plastic and store in fridge.
Whipped Topping (Makes 2 cups)
from www.mormonchic.com/recipe/recipebox/pages/powderedmilk.asp
Chill a small mixing bowl.
Soften 1 tsp gelatin in cold water.
Then, add 3 tablespoons boiling water, stirring until gelatin is completely dissolved.
Place ½ cup ice water and ½ cup dry milk powder in chilled bowl.
Beat on high until stiff peaks form.
Add 3 tablespoons sugar, still beating.
Then Add 3 tablespoons oil and the gelatin.
Place in freezer 15 minutes. Then transfer to fridge until ready to use. Stir before using to retain creamy texture.
Homemade Ranch Dressing
from www.mormonchic.com/recipe/recipebox/pages/powderedmilk.asp
Blend together:
2 cups mayo
2 cups homemade yogurt
½ teaspoons garlic powder
½ teaspoon pepper
1 ½ teaspoons onion powder
1 ½ teaspoons salt
2 teaspoons parsley flakes
Fudgesicles
from www.mormonchic.com/recipe/recipebox/pages/powderedmilk.asp
Mix together:
¾ cups sugar
1 tablespoon cornstarch
3 tablespoons cocoa
3 tablespoons flour
¼ teaspoon salt
1 ¼ cup non-instant dry milk powder
Beat into 4 cups boiling water and cook 1 minute.
Add ½ teaspoon vanilla and pour into mold and freeze.
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