Powdered Milk 1

Powdered Milk
Of all the food storage items recommended for a 3 month supply, powdered milk is one of the most expensive. Powdered milk has a shelf life of 2-5 years, depending on storage conditions. Because it will go bad relatively quickly, compared to beans, rice and wheat, it is very important to rotate (use and replace) the powdered milk in your food storage. I hope this paper will give you some ideas on how to use powdered milk on an everyday basis.
It is also a good idea to get your family used to the idea and taste of powdered milk. So if and when it is your only option for milk, it won't seem so foreign to them. It is fun to have a taste test of several different brands of milk to find the one your family prefers.

There are 2 types of powdered milk; non-instant and instant. Instant mixes quickly in water, while non-instant is slightly more time consuming to mix. Non-instant powdered milk is heavier than instant also. Instant has gone through an additional process which makes it lighter. Some like the taste of instant better, but most prefer non-instant for cooking. It is usually less expensive and takes less to mix into milk. Non-instant is the type of milk the Dry Pack Cannery sells. There is an additional type of powdered drink, a brand name is Morning Moo. It is a whey based product. A lot of people prefer its taste. Morning Moo is not recommended for cooking, especially for yogurt (it will not set up). Morning Moo also contains vegetable oil, corn syrup solids, sodium caseinate, dipotassium phosphate, propylene glycol monostearate among other things. These are ingredients not found in powdered milk. Powdered milk contains; milk.

Here are some ideas to use powdered milk on an everyday basis.

1-Have a pitcher of reconstituted milk in the fridge. When milk is called for in a recipe, use this milk.

2- Mix a jug of milk half way with 2% store milk and the other half with reconstituted powdered milk. Just don't let your kids see you do it! I did this for 2 weeks before my kids caught on; only because they saw me mixing it and it was still foamy. Then they still drank it. No if we only have “powdered milk” milk, my family will use it on cereal.

3- Always allow reconstituted milk to “defoam.” before serving and always serve it cold. A drop of vanilla and 1 teaspoon of sugar in reconstituted milk adds a delicious taste.

4- Use your powdered milk to make yogurt, cream cheese and soft cheeses.

5- Use your powdered milk to make your own sweetened condensed milk and evaporated milk; instructions on reverse.

6- Use your powdered milk to make pantry mixes; white sauce mix, muffin mix, cookie mix, condensed soup mix, cheese sauce mix and cake mixes are just a few of the great pantry mixes which are made using powdered milk and other powdered dairy products.

Reconstituting Powdered Milk

1 cup of milk; 1 cup water, 3 Tablespoons non-instant (1/3 cup instant) powdered milk

3/4 cup of milk; 3/4 cup water, 2 1/4 Tablespoons non-instant (4 Tablespoons + 1 teaspoon instant)powdered milk

2/3 cup of milk; 2/3 cup water, 2 Tablespoons non-instant (4 Tablespoons instant) powdered milk

1/2 cup; 1/2 cup water, 1 1/2 Tablespoons non-instant (3 Tablespoons + 1 Teaspoon instant) powdered milk

1/3 cup; 1/3 cup water, 1 Tablespoon non-instant (2 Tablespoons + 1 teaspoon instant) powdered milk.

1/4 cup; 1/4 cup water, 3/4 Tablespoon non-instant (1 1/2 Tablespoons instant) powdered milk.

*For non-instant use warm water, follow the directions above.
*Stir the milk frequently while cooling. Stir it again before serving.
*Powdered milk may be used immediately after mixing if desired. For the best flavor chill the milk for at least 4 hours or overnight.

2 PANTRY MIXES WHICH USE POWDERED MILK

WHITE SAUCE MIX
4 cups powdered milk
4 cups flour
4 cups dehydrated butter
2 teaspoons salt
4 teaspoons Shirley J. chicken bouillon

TO MAKE MEDIUM WHITE SAUCE
Combine in a sauce pan using a wire whisk and bring to a boil:
1/2 cup White Sauce Mix
1 cup hot tap water
Salt and pepper as desired
Stir constantly over medium heat until thick. This cooks up fast, so watch
closely or it will scorch.

THIN WHITE SAUCE:
1 cup water 1/3 c. mix
THICK WHITE SAUCE:
1 cup water 3/4 cup mix

CONDENSED SOUP MIX
2 cups nonfat dry milk
3/4 cup cornstarch
2 Tablespoons dried minced onion flakes
1/2 teaspoon black pepper
1/4 cup chicken bouillon powder (if using Shirley J. use 1/2 the amount called for in all recipes)
1 teaspoon dried basil (optional)
1/4 teaspoon dried thyme (optional)
Combine and place in an airtight container. Store in the refrigerator or freezer.

When using the mix, combine 1/3 cup of the mix with 1 & 1/4 cups of water in a saucepan. Cook and stir until thickened. Use this instead of canned condensed cream soup. For cream of mushroom use a few diced canned mushrooms and use the water from the can of mushrooms plus fresh water to equal the 1 & 1/4 cups of water.

Sweetened Condensed Milk
1/2 cup HOT water, 1 cup non-instant powdered milk, 1 cup sugar, 1 Tablespoon butter
Blend VERY WELL in blender. Store in the refrigerator or it may be frozen.
Equivalent to a 14 oz can

Evaporated Milk
1 1/2 cups water, 1/2 cup + 1 Tablespoons non-instant powdered milk
Mix well.
Equivalent to a 12 oz can

Buttermilk
Add a Tablespoon of lemon juice or white vinegar for every cup of milk and let stand for 5-10 minutes.