Today I want to talk about powdered milk as a staple. The number one thing I know people run out to the shops for is milk. It is also one of the first things we run out of when the shops are shut or for some reason we can't get to the store. It is also the base of so many recipes and things I rely on like milk in my cup of tea! Powdered milk as part of our pantry and storage just makes sense. But we might not think about what a good idea it is until we need it and then it is often one of the first things to be sold out. Here it is often sold out anyway for the same reason the baby formula is in low stocks. Powdered milk is given as a gift in some countries it is so valuable.
I have kept powdered milk on hand for emergencies. But I have not had much experience using it otherwise. Once upon a time I did use it to stretch fresh milk. I would mix half made up powdered milk with half fresh milk in a jug. No one could tell the difference when I did this.
I asked Teri about this subject and how she used powdered milk in cooking etc. She replied...
"When I am baking, I just add the dry milk to the dry ingredients and the amount of water to the liquid ingredients. When I am making a white sauce or scrambling eggs, I use the milk reconstituted. If I want to use milk in my smoothie, I will often put dry milk in and just add a bit more juice/water/yogurt. It just adds a bit more nutrition, I think."
I could see Teri knew all about this so I asked her to share and she has kindly written up information for us.
So over to Teri....
WAYS TO USE POWDERED MILK
I started using powdered milk years ago. It was hard
at first but I needed to learn this skill because it would
help with the budget, our kids were young and
growing and I wanted a way to have shelf-stable milk
since running to a supermarket (big or small) wasn’t
always an option. I was also looking for a way to
have long-term storage. So, today, I would like to
share some ways I have found to use powdered milk.
1. To have “fresh” milk on hand, I mix up a quart of
milk at one time. My powdered milk is noninstant,
so I use . Cup of powder to one quart of
warm water. I stir this with a whisk, adding 1
teaspoon of sugar and store in the refrigerator. I
use this in my coffee, with cooked oatmeal or
granola, stir a bit into eggs when scrambling, I
make white sauce and gravy, etc.
2. During winter, I drink a lot of hot cocoa
(sometimes just stirring some into my coffee). So, I
make my own using powdered milk, sugar,
unsweetened cocoa powder, salt and a small
amount of powdered vanilla. I store it in a reused
#10 can and then fill my pantry jar fromthat. It tastes much better than the packets from
the store and costs much less. (I also buy my
unsweetened cocoa in bulk or in a large
container from Costco).
3. When our kids were home, I would mix half
regular milk and half reconstituted powdered
milk, then put it all in the jug from the store and
they never knew until they were grown! Lol If I
need half and half for a recipe or to pour over a
fruit crumble or cobbler, I mix a small container of
heavy cream with some reconstituted powdered
milk and use that. Works great!
4. We have talked a bit about making our own
mixes. This is just one more way to use powdered
milk, cut expenses and stay out of the store for
just one item.
5. I love using my SOS mix for condensed soup but
here’s a recipe I use when I have lots of extra
chicken broth. I make a BIG batch of
homemade condensed cream of chicken soup,
using reconstituted powdered milk. This recipe
makes approximately 2 cans worth (that’s why I
3x or 4x the recipe, storing extra in the freezer).
1 1/2 Cups chicken broth, . 1/4 teaspoon onion
powder, .1/4 teaspoon garlic powder, . 1/4teaspoon
salt, 1/8 teaspoon pepper, 1 teaspoon dried
parsley (any other seasonings you would like
depending on what you made your chicken
broth with). Bring this all to a boil. Meanwhile,
mix 1 1/2 cups milk with 3/4 cup flour. Whisk well.
Add to broth, stirring constantly with a whisk and
cook until thickened. I use this as is but you could
add some leftover cooked chicken. Also, if you
would like to use fresh mushrooms and/or fresh
onions and garlic, just chop and add to the broth
to cook a bit before thickening. This stores well in
the freezer and is so convenient!
6. One of the items Brandy (The Prudent
Homemaker) mentioned she was buying this
month was powdered cheese. I shared my
Cheese sauce recipe in the comments of her
post but thought I would share it here, since you
make the mix with powdered milk. (This makes a
lot so I cut the recipe in half when I made it a few
years back. I still need to get some cheese
powder). Mix together 4 1/2 cups cheese powder,
2 2/3 cups powdered milk (this is the non-instant
kind, more if using instant), 2 2/3 cups butter
powder (this is optional-I just use a pat of butter
when making the sauce as the butter powder ishard for me to find sometimes and expensive),
2 2/3 cups flour and 2 teaspoons onion powder.
Store in an air tight container. (Other
herbs/spices could be added if desired). To
make the sauce: combine 1 cup water and a half
cup cheese sauce mix. Bring to a boil stirring with
a whisk; cook a couple minutes to thicken. If
desired, sprinkle a little dried parsley on top for
color. (If cooking in the microwave, watch to
make sure it doesn’t boil over and stir a couple
times! That’s because I have had the pleasure of
cleaning my microwave! HA!)
7. I make my own sweetened condensed milk and
evaporated milk from my powdered milk. The
sweetened condensed milk can be frozen, so I
make several batches at a time and freeze the
SWEETENED CONDENSED MILK: (makes a 14 oz. can)
1/2 cup hot water 1 cup dry powdered milk
1 cup sugar 1 Tablespoon butter
Blend very well in a blender or processor. It thickens after being in refrig. for awhile.
EVAPORATED MILK: (makes a 12 oz. can)
1 1/2 cups water 1/2 cup+ 1 Tablespoon dry powdered milk
Blend very well in a blender. A whisk works too as that's what I have done.
8. When baking muffins, cookies, breads, etc. and
your recipe calls for milk, just add the powdered
milk dry to the dry ingredients and the water to
the liquid ingredients. If I need buttermilk (I don’t
buy the powdered buttermilk cans), I just add
vinegar or lemon juice to the liquid ingredients
with the water.
9. Everydayfoodstorage.net (here) has tons of information,
conversion charts and mix recipes all using
powdered milk, powdered eggs, whole wheat
and other shelf stable food. I use Crystal’s
pancake mix which is way better than store
bought and gleaned lots of information on food
storage from her.
10. Having `our pantries full of food/supplies that
we use on a regular basis is so convenient. I save
trips to the store plus make my own mixes, which
saves money. When you invest your time in
making your own “boxed/packaged” items, you
will save yourself a lot of time by just pulling things
off your pantry shelf and making an easy meal,
lunch treat or yummy dessert!
One thing that I wanted to mention is the
measurements are different for non-instant/instant
powdered milk. Crystal explains this on her blog, if
you are interested in knowing this.
I hope this helps you get started/continue using
powdered milk. Rotation is so important with all our
pantry staples, so try using your powdered milk! Start
by baking a batch of oatmeal cookies! No one will
be the wiser! Teri
Thank you so much Teri! I am going to use much more powdered milk now especially in cooking and save myself so much lugging around heavy containers as well. Milk also looks lovely made up in a jug in the fridge or on the table.
How have you added to your pantry this week? I have reached the stage I need to spend some time organising and labeling in the cellar. But I have made progress!
Like little ants if we keep at it we will make amazing progress! xxx