Powdered Milk

I know, just the title is scaring you! But Powdered Milk isn't as bad as you think it is; and by rotating it into your daily menu plan, you can save money, and stretch your fresh milk further. Powdered milk may replace milk in any recipe calling for milk. TIP: Try keeping a gallon of prepared powdered milk in your fridge for ease of using it in your recipes. You will never notice a difference!

Storage:
How much should we store? 16 pounds per person per year. Keep in mind, this is a very conservative 6 0z glass of milk a day per person. Families with young children should plan on storing more.

Powdered milk will last 20 years if stored properly. You should store your powdered milk in Mylar bags, PETE containers, or #10 cans.

Types of powdered milk:

Milk Alternative: Is not milk, rather whey mixed with flavoring, sugar, and fat and preservatives.

Non-Instant Powdered Milk: Made from milk. Highly condensed. Needs to be mixed with warm water.

Instant powdered Milk: Made from milk, not as condensed, may be mixed with cold milk.

Recipes, using instant powdered milk.
(1/2 cup non-instant powdered milk is = 1 cup instant powdered milk.)

Drinkable Powdered Milk
5 1/3 cups of instant powdered milk
1 gallon of water
2 tsp. sugar
1/2 tsp vanilla

Mix and place in fridge until cool.

OR

Try mixing 1/2 gallon of prepared powdered milk with 1/2 gallon of fresh milk.

Buttermilk:
1/3 cup of instant powdered milk
1 cup of water
1 TBS of vinegar

Stir and let set for five minutes.

Evaporated Milk:
1 cup water
2/3 cup of instant powdered milk

Sweetened Condensed Milk:
1/2 cup hot water
1 cup sugar
1 cup instant powdered milk

Blend together in a blender.

Hot or Cold Chocolate Milk:
7 Cups Instant Powdered milk
1 1/4 Cups Sugar
1 Cup Cocoa

1/2 cup of mix: 1 cup of water

Heavy Cream:
1/3 cup instant powdered milk
1/3 cup melted butter
3/4 cup water

For half and half, mix equal portions of heavy cream and milk.

Whipped Cream:
1/2 cup ice water
1/2 cup instant powdered milk
1 1/2 tsp plain gelatin
2 TBS cold water
2 TBS boiling water
1//4 cup powdered sugar
1 tsp vanilla

Mix ice water and powdered milk and place in freezer for 15 minutes.
Mix gelatin and cold water, allow to sit three minutes, then blend in boiling water, cool to room temp.
Whip powdered milk mixture until stiff peaks form. Add gelatin mixture, sugar and vanilla.

White Sauce:
1/4 cup Instant powdered milk
1/4 cup flour
1/4 cup powdered butter
1/4 tsp salt
1 cup hot water (increase to 2 cups to make cream soups.)

Yogurt:
1 2/3 cups of instant powdered milk
4 cups water
2 TBS Yogurt or Starter

Mix powdered milk and water together and heat until bubbles begin to appear around the edges.

Cool until temperature reaches 110-115 degrees, then add starter.

Place in a warm place (oven on low) for 10-12 hours.

Yogurt may be used to replace sour cream, buttermilk, and mayonnaise in recipes.

Strain yogurt in a cheese cloth for 6 hours to make yogurt cheese. Yogurt cheese resembles cream cheese, and may be used a substitute.