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  #1  
Old 10-18-2006, 01:25 AM
LazyBear's Avatar
LazyBear LazyBear is offline
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Post 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/publi...ion/FN_503.pdf

Magic Mix
5 cups
4 cups instant dry milk,
(or 2 D cups non-instant)
1 cup flour, (or 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.
cup sugar
2 cups Magic Mix
3 tablespoons cocoa, (2-3 tablespoons)
2 cups water
1 teaspoon vanilla
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 cups non-instant)
cup cornstarch
cup chicken bouillon granules
2 tablespoons onion flakes
1 teaspoon basil
1 teaspoon thyme
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 ( cup if made with
non-instant dry milk) and 1 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 cups non-instant)
cup sugar
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 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.

Last edited by LazyBear; 05-10-2008 at 05:16 PM. Reason: adding more info
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  #2  
Old 12-20-2006, 02:56 PM
bboo79 bboo79 is offline
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What's a good price to pay for milk powder?
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Old 01-22-2007, 06:02 PM
jontinas jontinas is offline
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You probably already knew this but I just got this handed to me yesterday and thought it very good info. You already mentioned sweetened condensed 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
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Old 04-23-2007, 10:27 PM
sunnydesert sunnydesert is offline
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Question

Quote:
Originally Posted by jontinas
You probably already knew this but I just got this handed to me yesterday and thought it very good info. You already mentioned sweetened condensed 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

Is the instant powdered milk or regular powdered milk? or does it matter?
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Old 04-24-2007, 03:25 PM
jontinas jontinas is offline
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I think it is instant but I am not sure. I will check and get back to you.





Tina
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Old 06-14-2007, 01:27 PM
juliej0923 juliej0923 is offline
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what is the difference between powder milk and instant powder milk?
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Old 06-19-2007, 09:44 AM
wipersnaz wipersnaz is offline
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Quote:
Originally Posted by juliej0923
what is the difference between powder milk and instant powder milk?
As far as I understand, it's the size of the granules. The instant granules are larger. I buy instant, so of the recipe calls for regular powder milk I put them in my mini grinder (coffee bean grinder) and make the granules smaller.
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Old 07-28-2007, 06:26 PM
Elizabeth- Elizabeth- is offline
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I would like to rotate through my powdered milk and I was wondering if anyone has figured out the equivalent for small measurments in baking. (I hope I can explain this easily!) For example, a recipe calls for 1 c. milk and I want to use powdered milk instead so how much powdered milk would I need to use with 1 c. of water? I don't want to mix up a whole pitcher of milk because I know we would not drink it, but I would like to use it in baking. So, if I knew how much powder to add for 1/2 c., 3/4 c. etc. of milk to subsitute then I would not feel like my powdered milk was going to waste.
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Old 07-28-2007, 09:11 PM
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Steff-M Steff-M is offline
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Quote:
Originally Posted by mom369
I would like to rotate through my powdered milk and I was wondering if anyone has figured out the equivalent for small measurments in baking. (I hope I can explain this easily!) For example, a recipe calls for 1 c. milk and I want to use powdered milk instead so how much powdered milk would I need to use with 1 c. of water? I don't want to mix up a whole pitcher of milk because I know we would not drink it, but I would like to use it in baking. So, if I knew how much powder to add for 1/2 c., 3/4 c. etc. of milk to subsitute then I would not feel like my powdered milk was going to waste.
It should say on your powdered milk box. On mine, it says to add 1/3 cup dry milk to 1 cup (8 oz.) water. It also says, for richer, whole milk tasting drink, mix equal parts dry milk and water. Check your box, maybe it will have some type of instructions.

Good luck!
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Old 07-28-2007, 09:27 PM
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NewHomeOwner NewHomeOwner is offline
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Does anyone know how long powdered milk will last once mixed up in a pitcher?

Thanks
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