Got Milk... powdered milk That is...
For food Storage of any kind Everyone should have powdered milk in their pantry or on their shelves. Yes you can use powered milk in many many different ways.
It is recommended to have Non Fat Dry milk 16 lbs per adult, 75 lbs per child per year. This is the new data as of 6-2006. Nonfat powdered dry milk is convenient to store, easy to measure, inexpensive, and easy to use. You will get all the nutrients you need, except fat that found in fresh milk. Inthe past, large amount of powdered milk has been recommended. However this has led to spoilage and waste. Most recent studies show that smaller quantities of milk are adequate IF people store and eat LARGER quantities of grains (Wheat).
How to Store Nonfat Dry Milk Store your powdered milk in a cool, dry place, in and air tight, low oxygen cans or plastic containers. Storing milk in boxes or plastic bags my cause the taste and shelf life diminish. How can it be determined if milk is past its prime shelf life?? Milk develops flavor as it ages. However, it still retains some nutritional value, and unless spoilage has occurred
from moisture, insects, rodents or contamination, it is still safe to use.
Mixing the Milk : Use tap water to mix your nonfat dry milk. Use the proportions of Water to powdered mix given in the package directions. Once you have prepared the milk, store it in the refrigerator to keep it fresh and cold. Storage of milk of Reconstituted milk from dry milk powder will keep for 3 to 5 days in the refrigerator.
Recipes call for many types of milk. All of the following can be made from powdered milk
Whole milk: 1 cup water, 1/3c powdered milk OR 2/3 c powdered milk and 1 quart water
Evaporated milk: 1 c water and 2/3 c powdered milk
Butter milk or sour milk: 1 c water 1/3 c powdered milk, 1 T vinegar or lemon juice
Condensed Milk: ½ c hot water, 1 c sugar, 1 T butter, 1c Powdered milk. Blend thoroughly in blender. Can be stored in refrigerator or frozen
Storage Guidelines: Milk, powdered instant non fat 6-15 months..
Milk, powdered nonfat dry 3 yrs.. Milk, powdered non instant 24-48 months..
Milk, canned evaporated 12-36 months (invert cans every 2 months)..
Milk, canned sweetened condensed 24-36 months (invert cans every 2 months)..
Milk, canned, condensed 12 months (invert cans every 2 months)
INSTANT CREAM SOUP MIX
3 cups powdered milk, 1/3 cup cornstarch, 1/3 cup bouillon, 1 TBSP dried onion flakes, 1 teaspoon dried basil, 1 teaspoon dried thyme, 1 teaspoon white pepper, In a large mixing bowl combine all ingredients. Mix well.
Place mixture into a one quart jar, label and store up to six months. To make soup: Using a small mixing bowl, mix 1/3 cup Instant Cream Soup Mix with 1 1/4 cups water or broth. Simmer over low heat until thickened. This makes just enough to use in place of a 10 ½ ounce can of cream soup when making casseroles etc. (Add mushroom pieces, diced chicken, etc. to further flavor your soup.)
Peanut Butter Fudge
1 cup peanut butter, 1 cup honey, 1 cup non-instant powdered milk , 1 teaspoon vanilla Mix all ingredients together.
Press into an 8- or 9-inch square pan; cut in squares. Chill to make a firmer candy. Unknown author.
Peanut Butter Balls
1 cup non-instant powdered milk, 1 cup quick oats, 1 cup creamy peanut butter , 2/3 cup honey , 1/2 cup sweetened flaked coconut, Mix ingredients thoroughly.
Roll into 1-inch balls. Chill for a firmer candy.
15 cups instant dry milk, 1 1/2 cups sugar, 1 cup cocoa, 1 1/2 tsp. salt, Mix well. To use: Mix 1/2 cup mix with 1 cup hot water Makes enough for 10 quarts or 40 one-cup servings.
1 cup warm honey, 4 drops oil of peppermint, Green food coloring, 2 3/4 cups powdered milk (non-instant), Mix ingredients and knead until all milk is absorbed.
Unknown Author of recipes