My friend, Katheryne, sent me this information about powdered milk. I think it contains good information for those of you who store powdered milk or are interested in doing so. I make a non-cooked version of sweetened condensed milk that I think is much easier and tastes great:
Put 1/2 cup warm water in your blender. Add 1/4 cup softened butter and blend. Combine 3/4 cup non-instant powdered milk with 3/4 cup granulated sugar. Pour into blender while it is running, and blend on high until thoroughly mixed and very thick and smooth. This equals one can of Eagle Brand sweetened condensed milk.
Put 1/2 cup warm water in your blender. Add 1/4 cup softened butter and blend. Combine 3/4 cup non-instant powdered milk with 3/4 cup granulated sugar. Pour into blender while it is running, and blend on high until thoroughly mixed and very thick and smooth. This equals one can of Eagle Brand sweetened condensed milk.
Powdered Milk
There are four basic types of Powdered Milk:
REGULAR NON-FAT DRY MILK | INSTANT NON-FAT DRY MILK | DRY WHOLE MILK | LOW-FAT DRY MILK ALTERNATIVES |
PROS · Vitamin content CONS · Doesn’t dissolve as readily as instant · More difficult to locate/ purchase · Taste | PROS · Vitamin content · Dissolves quickly · Easy to find · Cheapest type of powdered milk CONS · Taste | PROS · Vitamin content · Taste · Good to have on hand for young children CONS · Doesn’t last as long as non-fat dry milk (the fat in it can go rancid over time) · Difficult to find · More expensive than non-fat | PROS · Taste · Dissolves quickly CONS · Doesn’t have the vitamin content as non-fat dry milk NOTE: I’ve used Morning Moo and highly recommend it as a dry milk alternative. It has an extremely good taste. |
Purchasing tips: · Be sure the dry milk has been fortified with vitamins A and D · There should be no artificial colors or flavors · "Extra Grade" on the label indicates the manufacturer has held to higher processing and quality standards and the milk is somewhat lower in fat, moisture and bacterial content, is more soluble, and has fewer scorched particles · Buy your dried milk in containers of a size that makes sense for the level of consumption in the household · Deal only with reputable dealers · Check expiration dates · Buy in nitrogen-packed cans | Purchasing tips: · Deal only with reputable dealers · Buy a small amount first and perform a “taste test” to make sure you and your family will like the product | ||
Shelf life: · Nitrogen-packed cans: 5+ years if stored in cool, dry, dark place · Follow expiration date on original container (typically 1-2 years) | Shelf life: · 5 years (if purchased in #10 cans and stored in cool, dry place) | ||
Storage tips: · Store in a cool, dry, dark place · If you buy large packages and do not use much at one time, consider breaking it down and repackaging into smaller containers at the time of purchase · Pour the powder into clean, dry half-gallon canning jars. Once the jars are filled, add a small desiccant pack, seal, and date · If the storage container is transparent or translucent then it should be put into a second container opaque to light · Use airtight, low oxygen packaging. This way, milk has been found to last longer and retain a fresher taste than milk stored in boxes or plastic bags | Storage tips: · Store in a cool, dry, dark place | ||
GENERAL TIPS:
· In cooking, powdered milk performs flawlessly. It can be substituted for fresh milk in almost any recipe with excellent results.
· Mix powdered milk with fresh whole milk to improve body and flavor.
· To get good tasting powdered milk make sure you start with fresh dry milk. If your box of dry milk is a year old, then buy a new one and use the old one for cooking exclusively. Mix up the milk following the package directions
· Fill your pitcher or container with half the amount of water you will be using. Measure in the appropriate amount of dry milk powder. Stir to dissolve. Fill the pitcher with the balance of the water called for above. Stir again and chill.
· Use cool water when possible. The powder tends to dissolve more readily in cool water.
· Stir the milk a lot to dissolve the milk powder. Then let the milk sit for a little while and stir again. The protein in the milk powder blends most easily if it gets a chance to stand after mixing.
· Powdered milk may be used immediately after mixing if desired. For the best flavor chill the milk for at least 4 hours or overnight.
· Store the milk in a refrigerator if you have one. If you don't, then wrap the milk in a wet towel. As the water evaporates, the milk will cool. If you have a basement, you may want to keep the milk there, or even outside in the fall and winter.
· If you do not have refrigeration, then only prepare enough milk to last the day. I prepare it the night before, so it has a chance to blend and chill overnight. About 2 quarts will be enough to last a family of 4 for most of the day. If you continually find you have some left over, then prepare less the next day. If you find yourself running out, then prepare more.
· Consider adding a drop or two of vanilla, or a spoonful or two of sugar, to the milk to improve the flavor.
· Pitchers and wide-mouthed jars are the easiest to use for mixing and storing reconstituted milk.
A Very Rich Gallon of Milk: Measure 3-1/2 quarts (14 cups) of water into a gallon size pitcher. Add 5-cups of dry milk powder and a 12-ounce can of undiluted evaporated whole milk. Mix all together. Chill and serve. This makes about a gallon. It is richer than plain reconstituted milk. If you must use powdered milk, but prefer a richer product, this is the recipe for you. Children will sometimes tolerate it better than straight reconstituted milk, especially if they are already used to fresh 1% or 2%.
To Mix with Whole Milk: Powdered milk is easily mixed half-and-half with whole milk. When combined and well chilled, it's nearly impossible to tell the difference between fresh milk and mixed milk. To do this, use an extra, clean milk jug and two 2-quart sized pitchers. First reconstitute 2 quarts of milk in each of the pitchers, using the chart above. Then, using a funnel, pour half of the whole milk into the clean empty milk jug. Using the same funnel, pour the reconstituted milk from one pitcher into each jug, making a gallon of mixed milk in each jug. Both empty pitchers then have to be washed, but they are pretty easy to keep clean. I used to try to reconstitute the powdered milk in the milk jug, with the whole milk, but it never worked as well as I'd hoped. Now I find it much easier to reconstitute the powdered milk in the pitcher first, and then pour the liquid milk into the jug with the whole milk. Like regular powdered milk, mixed milk tastes best if well chilled.
Sour Milk: To sour reconstituted milk, just add a little vinegar to it and stir it up. For instance, if a recipe calls for 1-cup of sour milk or buttermilk, then measure a tablespoon of vinegar into a measuring cup. Add reconstituted milk to reach the 1-cup mark. Stir the milk gently. In a moment or two, it will sour. This can replace soured milk or buttermilk in baking recipes.
Overnight Buttermilk: To make your own buttermilk, you have to start off with 1/2-cup of fresh, store-bought buttermilk and a quart (4-cups) of reconstituted milk. Combine the fresh buttermilk and reconstituted milk in a pitcher or jar. Mix it really well. Allow it to stand at room temperature overnight, or for about 8 hours. The milk will have thickened up and cultured into regular buttermilk. Refrigerate or chill and use anywhere fresh buttermilk is called for.
Easy Evaporated Milk: To make this you only need dry milk powder and water. Measure 1-1/3 cups water into a jar or bowl. Add 1 cup of instant dry milk powder. Stir or shake to combine. This is the equivalent of a 12-ounce can of evaporated skim milk. To make evaporated whole milk, you will need to add some fat to replace the milk fat in whole milk. Do this by preparing evaporated skim milk and then adding 2-tablespoons of vegetable oil to the milk. Stir it up vigorously to emulsify the fat with the milk. It will separate on standing, so mix it really well right before using it. This is best used in cooking and baking. A spritz of nonstick spray will help the emulsification process.
Sweetened Condensed Milk: On the stove, bring to a boil 1/2-cup of water, 1-cup of sugar and 3-tablespoons of margarine or shortening. Add a dash of salt. Stir the mixture every now and then. When it comes to a full rolling boil, remove it from the heat. Allow it to cool slightly. Add a cup of instant dry milk powder. Use a whisk to stir it smooth. A fork or a spoon will not work out all the lumps. You really need a whisk, or egg beaters. There, you are done. This is the equivalent of a can of sweetened condensed milk. This will keep unrefrigerated for a day or two because of the sugar. I have never kept it longer than that without refrigeration. In the fridge it will keep for 2 weeks. For longer storage than that, I freeze it.
Quick Whipped Topping: This recipe is best made if you have electricity. Put 1/2-cup of water into a large bowl and place it in your freezer. Whenice crystals form around the edges remove it from the freezer. Add 1/2-cup instant dry milk powder. Whip the mixture with electric beaters until it is light and fluffy. This will take a couple of minutes. Add 2-tablespoons sugar, 1-teaspoon of lemon juice, and 1/2-teaspoon of vanilla. Beat until thick enough to spoon like whipped topping. Use immediately.
Homemade Yogurt: Reconstitute a quart of milk in a very clean container like a wide mouthed canning jar. Add another 1/2-cup of milk powder for body. Whisk in 1/4-cup of commercial yogurt with active cultures. Read the label to be sure the yogurt has active cultures. Stash the milk in a warm spot, between 80° and 110°. Allow it to sit undisturbed for 6 to 8 hours. It should be thick and creamy, like commercially available yogurt. Chill your yogurt and use anywhere you would regular yogurt. It makes a great substitute for sour cream. Or mix it half and half with prepared mayonnaise for your own homemade low-fat mayo.
Yogurt Cheese: Line a colander with a clean, damp piece of cloth. Pour prepared yogurt into the cloth. Allow the yogurt to drain overnight. In the morning the remaining solids will be yogurt cheese. They can be used anywhere you would use cream cheese or thick sour cream.
Curds & Whey: In a large pot combine 6-cups of fresh water and 3-cups of dry milk powder. Stir to dissolve. Heat the milk over a medium flame until it is very warm, about 120°. This is hot to the touch, but not scalding. Stir in 1/2-cup of plain white vinegar. Allow to stand for 10 minutes. There should be a large mass of curds in an amber pool of whey. If the liquid is still milky, add another 1/4-cup of vinegar. Stir and stand again for 10 minutes. Line a strainer with a clean cloth and drain off the whey. It can be used as the liquid in bread or muffins or biscuits. Rinse the curds under cool water and store in the fridge. This recipe makes about 1-1/2 to 2-cups of curds.
Ricotta or Cottage Cheese: The dry cheese curds from the above recipe will work for ricotta cheese in most recipes. To turn it into cottage cheese add a little evaporated milk or yogurt to "cream" it and stir to combine. You can divide the mixture in half and make some of each if you want to give them both a try.
