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RECIPES USING POWDERED MILK

 

Adding powdered milk to recipes inexpensively adds extra protein and calcium. Here are some ideas for using Dry Milk:

1. Add to pancakes.

2. Mix in muffin batter.

3. Add to scrambled eggs before cooking.

4. Mix in biscuits.

5. Mix dry milk ahead and refrigerate for drinking.

6. Cook hot cereal in dry milk.

7. Prepare hot chocolate.

8. Make Rice Pudding.

9. Make easy vanilla pudding.

10. Make cold chocolate milk.

11. Make the night before to pour over breakfast cereal.

12. Whiz a milk shake.

13. Prepare macaroni and cheese.

14. Make cream of potato soup.

15. Mix in bread dough.

16. Mix in casseroles.

17. Mix in cornbread.

18. Use in cake batter.

19. Add extra dry milk powder for added protein and calcium.

20. Add two tablespoons to fortify liquid meals with more protein and calcium.

21. Add to mashed potatoes.

22. Make into buttermilk.

23. Add to hot drinks instead of creamer.

24. Use in cookie recipes.

25. Take on trips to use for breakfast cereal.

26. Take camping.

27. Take backpacking.

28. Add to master mix for baked products.

29. Make a cream sauce for pasta.

30. Reconstitute and add to regular milk to reduce cost.

31. Make potato soup.

32. Make evaporated milk: one cup dry milk mixed with 2/3 cup water is the equivalent of 1 can of evaporated skim milk.

 

Using Dry Milk in Any Recipe

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Adding additional milk to the recipe will enhance the nutritive value of the recipe. In any recipe calling for milk, simply add the dry milk to other dry ingredients. Sift to blend, then add water for the milk called for in the recipe. For use in meat loaf, hamburgers, etc., use to cup per pound of meat. In mashed potatoes: mash cooked potatoes, then add cup dry milk for each cup of potatoes, Use either the water the potatoes were cooked in or fresh milk to give the right consistency. Cooked cereals: add to cup dry milk to each cup of cereal before cooking.

 

Powdered Milk:

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1 c. whole milk = 1/3 c. instant dry milk solids (or 1 Tbs. non-instant dry milk powder) + 1 c. water

1 c. whole milk = 1 c. reconstituted nonfat dry milk + 1 Tbs. butter

1 c. skim milk = 1/3 c. instant nonfat dry milk (or 1 Tbs. non-instant dry milk powder) + c. water

1 c. whipping cream = 1 c. nonfat dry milk powder (or c. non-instant dry milk powder), whipped with 1 c. ice water

 

Rennet Cheese

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1 qt. hot tap water

2 junket rennet tablets

dissolved in 1 T cold water

1 c. buttermilk

2 c. dry milk powder

2 T vegetable oil (opt.)

Blend all ingredients and place in a heavy saucepan coated with a non-stick pan spray. Let sit undisturbed for 10 minutes. Cut or stir gently to break into curds and cook over medium heat for about 3 minutes. Pour curds into a strainer, rinse with hot then cold water and drain. Salt to taste, then refrigerate. If desired, moisten rinsed curds with a little buttermilk before serving. This is a very mild cheese, good with chopped chives. Use within 3-4 days.

To make cream cheese from this recipe, reduce rennet to 1/4 tablet and add 1 c. buttermilk when mixing ingredients. Set in a warm place overnight. After cutting set curds into cubes, place curds over medium heat and cook 5 minutes. Pour into a cheesecloth-lined colander and let rest 15 minutes. Gather edges of bag, secure with a rubber band and hang or press until firm like cream cheese.

Cal. 61 Fat .lg/2% Carb. 9g Fbr. 0g Pro. 6g

 

Soft Cottage Cheese

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2 c. hot water

1 1/2 c. dry milk powder

3 T fresh lemon juice or white vinegar

Blend water and dry milk and pour into saucepan (foam and all). Sprinkle lemon juice or vinegar slowly around edges and gently stir over medium heat just until milk begins to curdle, separating into curds and whey, about 3 minutes. Remove from heat and let rest 1 minute. Pour into a strainer or colander, rinse with hot then cold water. Press out water with back of spoon. Makes about 1 1/2 c. curds. If desired, moisten rinsed curds with a little buttermilk before serving and add salt to taste. Refrigerate if not used immediately. Use within 3-4 days. Whey from fresh milk powder can be used in place of water in breads and soups.

Cal. 47 Fat .lg/2% Carb. 7g Fbr. 0g Pro. 5g

 

Yogurt By The Gallon

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4 c. warm water

2 1/2 qt. lukewarm water

4 c. dry milk powder

2 capsules or 1 t. acidophilus powder*

1/2 c. plain yogurt

(Acidophilus is a "friendly bacteria" found in better brands of commercial yogurt. It helps make a creamier yogurt that does not separate. It is available in the refrigerator section at health food stores.)

Spray large saucepan with non-stick pan spray. Blend dry milk powder with 6 c. of the warm water (3 c. of water at a time, using blender, egg beater or wire whip), then heat to 1800F Pour into a 1 gallon container. Add remaining

water to milk mixture. Temperature should not be hotter than ll0"F If mixture is still too hot, add cold water or ice cubes. Add opened acidophilus capsules and stirred yogurt. Mix well. Pour into quart jars and keep in a warm place where it will not be jiggled or moved. Choose one of the methods below for incubating. Makes 1 gallon.

After 4-6 hours, the mixture should be set. Test with a spoon, rather than jiggling. Set yogurt should be refrigerated in the jars. This recipe will set up more firmly as the yogurt cools.

Use yogurt in fruit "shakes," on granola, in any bread recipe calling for milk, in individual bowls with frozen orange juice concentrate or honey jam stirred in, or to make yogurt cheeses.

Cal. 33 Fat .4g/2% Carb. 5g Fbr. 0g Pro. 3g

 

Vanilla Yogurt

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3 3/4 qt. warm water 4 c. dry milk powder

1 c. plain yogurt 3 T unsweetened gelatin

1 T. vanilla 1 c. melted honey

Soften gelatin in 1/4 c. cold water. Heat slightly to melt. Blend all ingredients well and pour into a 4 quart jars. Using one of the incubation methods above, place where it will stay warm and will not be disturbed. After 4-6 hours, yogurt should be "set." If mixture is still liquid, wait 1-2 more hours. When slightly firm, refrigerate. Serve plain or use in fruit "shakes," on granola, or in individual bowls with frozen juice concentrate or jam.

Cal. 73 Fat .3g/4% Carb. 14g Fbr. 0g Pro. 5g

 

Basic Candy

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1 1/2 c. non-instant dry milk powder 1/2 c. warm honey

Stir and knead enough dry milk into the honey to make a very firm ball. To color, add 1/4 t. of red, yellow, blue, or green. Flavor with one of the following: 3 drops of peppermint oil, 1/2 t. raspberry, strawberry or orange flavoring.

 

Peanut Butter Fudge

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1/2 c. each: peanut butter, honey, non-instant dry milk powder

Mix well. If desired, add 1 c. carob or chocolate chips and/or 1 c. toasted coconut. Press into pan and cut into squares, or roll into balls.

 

Spicy Pumpkin Muffins

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1 c. oatmeal 2 c. whole wheat flour

1 c. warm water 2 T. dry milk powder (opt.)

3/4 c. mashed pumpkin 1 T. baking powder

2 egg whites or 1 egg 1/4 t. salt

1 egg 1/2 t. ground cinnamon

1/4 c. applesauce or canola oil 1/2 t. ground ginger

1 c. light honey 1/4 t. ground nutmeg

1/4 c. white bean flour 1/4 t. ground cloves

In a large bowl, mix oats and warm water. Let stand 3 minutes. Meanwhile, measure and mix dry ingredients. Beat liquids into oat mixture until smooth. Add nuts, raisins and mixed dry ingredients and stir just until moistened.

Fill muffin tins coated with cooking spray 3/4 full, OR pour into coated 9" x 13" or larger pan. Bake at 350F for 20-25 minutes, or until a toothpick inserted in center comes out clean. Let cool 5 minutes before removing from pan.

 

Milk Shake

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c. water c. powdered milk

4 tsp. Flavored syrup (Chocolate, strawberry or your own favorite)

Blend until thick and frosty. Fresh fruit and sugar may be substituted for syrup.

 

Sweetened Condensed Milk

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1 1/2 cup(s) instant dry milk powder (or 3/4 cup non-instant milk powder)

3/4 cup(s) granulated sugar

1/2 cup(s) hot water

Preparation Steps:

1) Combine milk and sugar in mixing bowl.

2) Pour hot water into blender.

3) While blending on medium speed, add the milk and sugar mixture, and blend until smooth.

4) Use as substitute for canned sweetened condensed milk in recipes.

5) NOTE: A rotary beater may be used in place of blender.

Tips: If sweetened condensed milk is replacing shortening in a recipe, add 4 Tbs. butter to the hot water.

 

Sweetened condensed milk: Mix 1 cup plus 2 tablespoons dry (powdered) milk and 1/2 cup warm water. When mixed, add 3/4 cup granulated sugar.

 

Evaporated milk: Mix 1 cup plus 2 tablespoons dry (powdered) milk and 1/2 cup warm water.

 

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