Powdered Milk 101
I know exactly what you are thinking when you hear someone tell you to store powdered milk – you are thinking you will never use it so why would you store it, right? And you know what? I get it! I was never big on powdered milk, but then I don’t like or drink regular milk either. However, what I figured out, when my kiddos were just little, and we were dirt poor, is that powdered milk costs about 1/3 the price of regular milk! So I got my kiddos drinking powdered milk when they were young, and now, if we happen to run out of store bought stuff – they just whip up a jug of powdered and use it! You see it is all a matter of PRACTICE what you know!
It is recommended for one person, for one year, 17 lbs of powdered milk!
Reality is, powdered milk is highly nutritious, far less expensive than $5 a gallon for store bought, and it should be a staple in every home storage program. It can be used to make any milk product like: sweetened condensed milk, evaporated milk, baby formula, cheese, yogurt, sour cream, and lots of others. REALLY it can! I have tried so many different powdered milk recipes, and though some of them take a little time and patience, it really can be done. This is where the theme of my year comes in – you knew I would get to this right? We have the KNOWLEDGE (aka recipes), now we have to take the TIME, to PRACTICE what we know!
Evaporated milk – if you find it on sale, is another great thing to have in your pantry. In a pinch it is a great thing for baking, making baby formula, or even turning back into milk. It has a really long shelf life, and is even good for two years after it’s expiration date. However, I don’t recommend you run out and buy 50 cans of it, and leave it on your shelf til it expires. If you buy it, use it! Powdered milk is also usable for years after it’s expiration date. If the taste or smell is bad, then of course toss it, otherwise, use it up!
Now if you find you really can’t handle the taste of powdered milk, or your kids can’t, make up a batch of chocolate powder, (2/3 cup sugar and 1/3 cup cocoa, pinch of salt, mix well and store) and add it to the milk. I would add it to a little bit of hot water to mix well, then add the milk, and it is much smoother. Otherwise the cocoa doesn’t always mix smooth. Or make a chocolate syrup recipe. It then is a treat, and it is still offering all of the nutrition you need. Sometimes, I would mix a batch of powdered milk and add it to a half jug of store bought milk. The kids never even knew it unless they saw me. It stretches the dollar, and the milk!
Okay, in a nutshell, advantages to storing powdered milk:
- It has an incredibly long shelf life if stored properly
- It is cheaper than store bought milk
- It needs no refrigeration
- There is less waste because you only make what you use
- It is easy to measure and make
- It is low in fat and has only 1/2 the calories of whole milk
Here is a basic conversion chart to use powdered milk. I am talking about the nonfat – non instant, powdered milk. That is the kind that most of us have in our long term storage supplies. If yours is instant nonfat milk, then follow the directions to make it, on the bag or box.
1 Cup Milk = 1 Cup water + 3 tbsp Powdered Mil
3/4 Cup Milk = 3/4 Cup Water + 2 1/4 Tablespoons Powdered Milk
2/3 Cup Milk = 2/3 Cup Water + 2 Tablespoons Powdered Milk
1/2 Cup Milk = 1/2 Cup Water + 1 1/2 Tablespoons Powdered Milk
1/3 Cup Milk = 1/3 Cup Water + 1 Tablespoon Powdered Milk
1/4 Cup Milk = 1/4 Cup Water + 3/4 Tablespoon Powdered Milk
Sweetened Condensed Milk = Blend in a blender until smooth
1/2 cup hot water
1 c dry powdered milk
1 c sugar
1 tbsp butter
Evaporated Milk – Blend in a blender until smooth
1 – 1/2 cup water
1/2 cup +1 tbsp powdered milk
Buttermilk or Sour Milk
1 cup water
1/4 cup powdered milk
Add 1 tbsp lemon juice or vinegar and let stand for 5 – 10 minutes
If you are finding you can’t mix the milk well enough, there are a couple of options to making up a batch of powdered milk. What I usually will do, is mix the powdered milk with about 1/4 of the required amount of water, and I make the water hot. It mixes better with hot water. I whisk it really good, or even add it to a blender on low. Once it is dissolved and mixed well, finish adding the rest of the water (cold) to the milk. If you want to avoid so much of the foam on the top of the milk, don’t blend it too long. Or use the whisk. The foam isn’t bad, and it will eventually stir back into the milk. Store the milk in the fridge and use just like normal store bought milk. Here is what I found for directions as well: (Regular powdered milk doesn’t mix easily in cold water. With regular powdered milk, mix your milk with warm water the night before you plan on using it. After a quick mix with a wire whip, there will still be lots of lumps. Just put it in the refrigerator and chill. By morning the lumps will have all dissipated into the liquid. Before serving, give it another quick stir and serve. This will give the milk better flavor.)
I have a few recipes in my newsletter that I write, for Yogurt, Sour Cream, Cream Cheese, and then a Cheese Cake. I won’t repeat them here, but you can link over to the newsletter and check them out!
Here is also a link to a download I found somewhere along my journeys, which will give you much more info and details and tons of recipes on powdered milk, if you are interested in stashing it away in your preparedness recipe binder! It really has some great tips and ideas!
Okay, here are a few more recipes for you………
Whipped Topping (kind of like cool whip)
Put 1 cup of water into a large glass bowl to cook in the freezer. When it has small ice around the edges, add 1 cup of powdered milk. Use beaters to whip it until it forms stiff peaks. About 5 minutes ish! Once it has peaks, slowly add about 6 tbsp of sugar and 1/2 tsp vanilla while it is still beating. Yay! Simple cool whip from powdered milk!
Emergency Baby Formula
1/2 cup + 2 tbsp instant powdered milk
1 1/3 cup boiled water
Add 1 tbsp oil and 2 tsp sugar
Hot Chocolate Mix
1 1/2 cups white sugar
1 cup powdered non dairy creamer (like a coffee creamer) you could even use a flavored one
1 cup powdered milk
3/4 cup cocoa powder
Mix is all really well together in a large bowl. Store in a container until ready to use. Just put 3 tbsp of powder in a mug and fill with hot water. Stir and serve.
Cream of Something Soup Mix
2 cups dry milk powder
3/4 c cornstarch
1/4 cup bouillon chicken, vegetable, etc
2 tbsp onion flakes
1 1/2 tsp garlic
1 tsp basil
1/2 tsp pepper
Combine and mix well. Use 1/3 cup mix and 1 1/4 c water in a small pan over medium heat. Stir well while bringing to a boil. Boil and stir until thick. Remove from heat and use in recipe calling for cream of something soup. Add seasonings according to what flavor you want in the end.
Example: Cream of celery soup – add dried celery, or saute a little celery and add, or add mushrooms, or add chicken, broccoli, etc. You get the idea!!!
I could carry on and on now with recipes, but seriously ………… go here and grab this pdf which is full of recipes you can use your powdered milk for. Cheese, fudgsicles, ice cream, baby formula, and tons more!!! Seriously, cheese from powdered milk! It just might make you want to store some powdered milk, or grab some of yours off the shelf and see what you can do with it! Oh ya, there is that PRACTICE word coming into play again!!!
Happy practicing for 2018! Use that powdered milk. Take the TIME to try it!