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Hillbilly Housewife
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Powdered Milk
Instant Non-Fat Dry Milk Powder,
or simply powdered milk, is one of the miracles of modern
civilization. It has zero cholesterol, is fat free,
Powdered Milk is available in
two common forms: Instant Non-Fat Dry Milk Powder and also,
Regular Non-Fat Dry Milk Powder. Regular dry milk is sometimes
referred to as "Non-Instant". Dry whole milk powder
is available too. It doesn't last as long as non-fat dry milk
because the fat in it can go rancid over time. When it is fresh
however, it has a very pleasing flavor. Dry whole milk can be
difficult to find. I buy it in small tins in the Mexican
section of a large grocery store. It costs a little more than
instant non-fat dry milk, but it's good to have on hand, for young
children especially. I prefer instant non-fat dry milk. When you see dry milk powder called for in this website, it means dry, non-fat, instant milk powder. This variety is readily available in most grocery and warehouse stores. Usually the large box will hold 20 quarts or about 4 pounds. One box this size will lasts about ten days for a family of 4 if you are drinking reconstituted milk exclusively. This would be the same as 3 boxes a month or 36 boxes a year. Unopened dry milk will easily keep for a year in the pantry. After opening, it will be it's freshest within about 6 months. It will still be good for up to a year, after opening. After this it is still good to use, but it's taste and quality suffer noticeably. Besides, if you are using powdered milk on a regular basis, it will never have a chance to get this old.
Remember, reconstituted milk
tastes best if you chill it overnight, or for at least 4 hours before
serving. This gives it a flavor which is closer to fresh skim
milk. It also tastes best when served with other foods,
specifically as a chaser to chocolate cookies. To Reconstitute: Take out a 2 quart pitcher, & fill it 2/3 of the way full with cold tap water. Then add 2-2/3 cups instant powdered milk. Using a spoon or a spatula, or what ever is handy, stir it until the milk is mostly dissolved. Fill the pitcher the rest of the way to the top. Place the lid on it, and put it into the refrigerator to chill overnight, or for at least 4 hours. Chilling dissolves the milk completely and gives it a fresher flavor. I make up three 2-quart size pitchers at a time, and place them all next to each other on the shelf in the fridge. I used to use glass juice jars to mix up the milk, but I have found that the pitchers are easier for me to keep clean. To make 1 gallon at a time: Use 3-quarts and 3-1/2 cups water (15-1/2 cups), and 5-1/3 cups dry milk powder. Stir all together and chill. I make this in large gallon-sized pitchers because I find them easiest to clean.
To make a very rich gallon of milk:
To Mix with Whole Milk:
Powdered milk is easily mixed half-and-half with whole milk.
Easy Whipped Milk Topping:
Place 1/2-cup of water into a large bowl to Cultured Buttermilk: You can make your own buttermilk at home, from reconstituted powdered milk. You will need commercial buttermilk as a starter. Mix up a quart of reconstituted milk by combining 3-3/4 cup water with 1-1/3 cups dry milk powder. Add 1/2-cup of fresh buttermilk, purchased from the store. Allow it to sit on the counter overnight. In the morning it will be buttermilk. Really, it's that easy.
Molasses Milk:
This hot beverage is high in iron, and tastes like a caramel, toffee
milk. Chocolate Milk: Prepare Chocolate Syrup as directed in the recipe. Fill a cup with reconstituted milk. Squeeze in a couple spoonfuls of chocolate syrup. Stir to combine. Serve to thirsty children who object to plain reconstituted powdered milk. Cold chocolate milk can be heated in the microwave for hot chocolate. This is also great in lunch boxes. If you want to be really nice to the kids then make up a whole gallon of reconstituted chocolate milk at a time. They will brag to their friends and your reputation will become legendary.
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comes
in large boxes, costs about half the price of fresh skim milk, and
works in every recipe I have ever used it in. It is high in
calcium, vitamin D, and protein. Powdered milk really comes into
it's own when used for cooking. I have never had it fail me in
a recipe where I subsituted it for fresh milk. Even if you only
use it sparingly as a beverage, you should use it for
cooking. It can be used to make dry mixes, like muffin
mix, or 
Measure
3-1/2 quarts (14 cups) of water into a gallon size pitcher.
Add 5-cups of dry milk powder and a 12-ounce can of undiluted
evaporated whole milk. Mix all together. Chill and
serve. This makes about a gallon. It is richer than plain
reconstituted milk. If you must use powdered milk, but prefer a
richer product, this is the recipe for you. Children will
sometimes tolerate it better than straight reconstituted milk,
especially if they are already used to fresh 1% or 2%.
When combined and well chilled, it's nearly impossible to tell the
difference between fresh milk and mixed milk. To do this, use
an extra, clean milk jug and two 2-quart size juice pitchers.
First reconstitute 2 quarts of milk in each of the pitchers, the same
way it's explained above. Then, using a funnel, pour half of
the whole milk, into the clean empty milk jug. Using the same
funnel, pour the reconstituted milk from 
one
pitcher into each jug, making a gallon of mixed milk in each
jug. Both empty pitchers then have to be washed, but they are
pretty easy to keep clean. I used to try to reconstitute the
powdered milk in the milk jug, with the whole milk, but it never
worked as well as I'd hoped. Now I find it much easier to
reconstitute the powdered milk in the pitcher first, and then pour it
into the jug with the whole milk. Like regular powdered milk,
mixed milk tastes best if well chilled.
chill in the freezer. When it has ice crystals around the
edges, it is ready. Add 1/2-cup powdered milk to the bowl of
ice water. Use electric beaters to whip the milk until stiff
peaks form. It will take about 5 full minutes. Gradually
add about 2 or 3 tablespoons sugar, and if desired, 1-teaspoon lemon
juice, and 1/2-teaspoon vanilla. It is now done. Serve
right away for best results. This is good on pie, crisps and 
cobblers,
as well as many other places. For a more stable product, see
my recipe for Whipped Topping.
Heat
3/4-cup of reconstituted milk in a cup in the microwave. Stir
in a spoonful of molasses. Serve hot. Kids love this stuff.
