Darlene Carlisle - 101 Things to do with Powdered Milk
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- Book:101 Things to do with Powdered Milk
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Moving from basic recipessuch as evaporated milk, mozzarella cheese, sour cream, and yogurtto scrumptious beverages, breads, dips and spreads, soups and sauces, and family-pleasing entrees, desserts, and snacks, powdered milk comes out of the pantry and onto the table in gala family style!
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101 Things To Do With Powdered Milk
Digital Edition 1.0
Text 2013 Author Darlene Carlisle
All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.
Gibbs Smith
P.O. Box 667
Layton, Utah 84041
Orders: 1.800.835.4993
www.gibbs-smith.com
ISBN: 978-1-4236-3288-7
You would be surprised at how many commercial food items you eat every day that have powdered milk in them, from yogurts and cottage cheese to nutrition bars. This cookbook will show you how to make many of the same foods, and at a fraction of the cost.
Powdered milk is such an easy thing to store and use. It can be used in your everyday cooking and is a wonderful food to take camping, eliminating the need to keep a jug of fresh milk.
There are three types of powdered milk; non-fat dry, non-fat dry instant, and whey.
Powdered milk stores well when packaged properly and kept at room temperature or cooler. 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. It can be stored for up to twenty years, but should be used before then.
If you are substituting powdered milk for fresh milk in a recipe, add the powdered milk to the dry ingredients then just add water where it calls for milk.
The easiest way to mix powdered milk is in your blender. With the blender setting on low, pour in the water and turn on then add the powdered milk and turn off as soon as it is mixed in. If you blend for too long, youll create too much foam.
Some people find it easy to mix up a gallon at a time and keep it in the refrigerator for use like you would milk in any recipe.
When using yogurt in recipes, fold, do not stir into other ingredients and it will keep the original consistency. Do not beat or whip.
Spare the heat in cooking with yogurt. Low temperatures and short heating times are the best. Yogurt may separate.
Plain yogurt can be substituted for sour cream in recipes like Beef Stroganoff or Swedish Meatballs by adding 1 tablespoon of cornstarch or 2 tablespoons flour per cup of yogurt.
Replace the sour cream called for in cakes and cookies with plain or vanilla yogurt. Add 1 teaspoon baking soda to dry ingredients with other leavening in recipe.
Use yogurt instead of milk or cream in mashed potatoes and pasta dishes, and replace buttermilk in biscuits and pancakes with yogurt thinned with a little water.
All recipes in this book are formulated using the LDS Home Storage non-fat dry milk.
To make 1 quart milk, combine 4 cups water with the below:
| LDS Home storage | Non-fat dry | 3/4 cup |
| Rainy Day Foods | Non-fat dry | 1/2 cup |
| Country Cream | Instant | 2/3 cup |
| Great Value | Instant | 1-1/3 cups |
| Country Fresh | Instant | 1-1/3 cups |
| Morning Moo | Whey/non-fat dry | 1/2 cup |
To make 1 gallon milk, combine 15 cups water with the below:
| LDS Home storage | Non-fat dry | 3 cups |
| Rainy Day Foods | Non-fat dry | 2 cups |
| Country Cream | Instant | 2 2/3 cups |
| Great Value | Instant | 5-1/3 cups |
| Country Fresh | Instant | 5-1/3 cups |
| Morning Moo | Whey/non-fat dry | 2 cups |
| 7 cups warm water, divided |
| 2-1/2 cups powdered milk |
| 1 package Knox unflavored gelatin, optional* |
| 1/2 cup or 1 container (6 ounces) plain yogurt** |
Pour 3 cups water into a blender, turn on low, and add the remaining ingredients. Blend just until mixed. Add the remaining water and stir. Pour into a yogurt maker. Process for 4 to 6 hours or until set (do not go over 12 hours). When it is set (coagulated), refrigerate. It will continue to thicken. Makes 2 quarts.
*The gelatin helps it set up faster and firmer.
**You can use yogurt enzymes purchased from your local health food store.
Note: I recommend using a yogurt maker, but if you want to do it without one, pour into pint jars, put lids on, and place jars into a pan or cooler. Fill with hot water to the neck of the jar. Water should be and stay at the temperature range of 105 to 115 degrees. Place on a hot pad, wrap in towels, or set in the sun.
| 7 cups warm water, divided |
| 3-3/4 cups powdered milk |
| 1 package Knox unflavored gelatin, optional* |
| 1/2 cup or 1 container (6 ounces) plain yogurt** |
Pour 3 cups water into a blender, turn on low, and add the remaining ingredients. Blend just until mixed. Add the remaining water and stir. Pour into a yogurt maker. Process for 4 to 6 hours or until set (do not go over 12 hours). When it is set (coagulated), refrigerate. It will continue to thicken. Makes 2 quarts.
*The gelatin helps it set up faster and firmer.
**You can use yogurt enzymes purchased from your local health food store.
Note: I recommend using a yogurt maker, but if you want to do it without one, pour into pint jars, put lids on, and place jars into a pan or cooler. Fill with hot water to the neck of the jar. Water should be and stay at the temperature range of 105 to 115 degrees. Place on a hot pad, wrap in towels, or set in the sun.
| 5-1/4 cups lukewarm water, divided |
| 3-3/4 cups powdered milk |
| 1/2 to 1 cup plain yogurt* |
Pour 3 cups water into a blender, turn on low, and add the remaining ingredients. Blend just until mixed. Add the remaining water and stir. Pour into a yogurt maker. Process for 4 to 6 hours or until set.
When coagulated, place into a strainer lined with cheese cloth and drain overnight, or until the desired consistency.
You can knead it if you want a smooth texture. Measure into 1 cup portions then place into storage containers. Refrigerate. It also freezes well. Makes 5 to 6 cups.
* You can use yogurt enzymes purchased from your local health food store.
| 3 cups warm water |
| 1 cup powdered milk |
| 1/2 cup buttermilk or 3 tablespoons buttermilk powder |
Pour the water into a blender, turn on low, and add dry ingredients. Mix in buttermilk (if not using powdered) and pour into a large jar. Cover and put in a warm place until clabbered (thickened). It will take anywhere from 5 to 10 hours. Then refrigerate.
Save the last 1/2 cup to start another batch. Occasionally add fresh buttermilk or powder to keep it fresh. Buttermilk will last for 2 to 3 weeks in the refrigerator. Makes 1 quart.
| 1 cup water lukewarm |
| 1/3 cup powdered milk |
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