Wednesday, April 8, 2009

Using Powdered Milk: Sweetened Condensed; Evaporated; Yogurt etc

The best way to rotate your powdered milk, is of course to USE IT! If you are like me, you probably prefer the taste of fresh milk. Especially because right now fresh milk is quite inexpensive. You can regularly find it for under $2.00 per gallon! With that being said, however, here is what I do to stretch those grocery dollars a little more each week while rotating my powdered milk:
  • Each gallon of milk that is half empty, I add reconstituted powdered milk to it. I shake it up in the gallon, and no one knows the difference. This extends my trips to the grocery store as well, as we are only going through 1/2 the amount of fresh milk. Please don't alert my kids, (and husband) because they don't know! :)
  • EVERY time a recipe calls for milk, I use powdered. Once again, no one knows the difference. I keep a #10 can of non-instant powdered milk and a #10 can of Morning Moo in my pantry at all times. This way we are always rotating.
Did you know you can make your own sweetened condensed milk, evaporated milk, whipped topping, buttermilk, and so much more with your powdered milk (at a fraction of the cost, with all of the flavor)?

Sweetened Condensed Milk
  • 1/2 C. Hot Water
  • 1 C. Non-instant Powdered Milk
  • 1 C. Sugar
  • 1 TBS Butter
Place in blender and blend VERY well. Equals one can of sweetened condensed milk

Evaporated Milk
  • 1 1/2 C. Water
  • 1/2 C. + 1 TBS Powdered Milk
Mix well before adding to other ingredients

Quick Whipped Topping
  • 1 cup evaporated milk
  • 1/4-1/2 cup powdered sugar
  • 1 tsp vanilla
Pour evaporated milk into mixing bowl. Chill for 30 minutes. Beat for 1 minute or until frothy. Gradually add vanilla and sugar; continue beating for 2 minutes or until mixture is stiff. Serve immediately. Makes 3 cups.

If you need it to hold shape up to 30 minutes: Sprinkle 1 tsp gelatin over 2 TBS very hot water ins mall bowl; stir until dissolved. Add to evaporated milk before chilling. After whipping, cover and chill for up to 30 minutes.

(I think you may be surprised how good this is)

  • Add a tablespoon of white vinegar or lemon juice for every cup of milk and let stand for 5 minutes.
Keeps in fridge 2 weeks
  • 2 cups warm (100 degree) water

  • 1 cup non-instant milk powder

  • 2 tablespoons unflavored yogurt

    Pour warm water into blender and turn on at low speed. Add milk powder slowly. Blend until smooth. Add yogurt and blend a few more seconds. Pour into jars or glasses. Set with one of the following methods:

    Method 1 - Place jars neck-deep in warm water. Cover pan with lid. Set on Yogurt maker and keep temperature at 100-120 degrees. Will take 4-8 hours to set up. Chill immediately.

    Method 2 - Turn on a heating pad to the medium setting. Place a folded towel over the heating pad. Set jars on towel. Cover with another towel. Let set 4-8 hours. When set, chill immediately. You can set your yogurt overnight or while you are at work. Save some of your homemade yogurt for starter.
Have fun rotating your powdered milk!

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