How to use Powdered Milk

How to use Powdered Milk without having to Drink It!

Compiled by Janice Luncford

This material was collected from the prep list at prep.ldscn.com, the Yahoo Groups LDS Family Preparedness email list, and the LDS Church Cannery Cookbook. Personal comments come from posts to the ldscn.com prep list from VickiF.

Foods made with powdered milk will have fewer calories and less cholesterol than those made from whole milk. Adding additional milk to the recipe will enhance the nutritive value of the recipe. In any recipe calling for milk, simply add water for the milk called for in the recipe. Recipes call for many types of milk. The following recipes can be made from powdered milk (the type from the dry-pack cannery).

Whole milk
1 cup water
1/3 cup powdered milk

Evaporated milk
1 cup water
2/3 cup powdered milk

Whipped evaporated milk
Makes 3 cups
1 cup evaporated milk
2 Tbsp. lemon juice

Thoroughly chill evaporated milk. Add lemon juice and whip until stiff. Sweeten and flavor as desired.

Buttermilk or Sour milk
1 cup water
1/3 cup powdered milk
1 Tbsp. vinegar or lemon juice

Sweetened Condensed Milk

Makes about 14 ounces

3/4 cup non-instant (1-1/3 instant) dry milk

3/4 cup sugar

1/2 cup hot tap water

Place hot water in blender. With blender going add sugar and dry milk, blend until smooth.

“EAGLE BRAND”

Sweetened Condensed Milk

1 cup hot water

4 cups powdered milk

2 cups sugar

¼ cup butter

Blend in blender very well. Can be stored in the refrigerator or frozen.

Combine all ingredients. Store until ready to use. Equivalent to 9 cans soup.
To substitute for 1 can of cream soup:
Combine 1/3 cup dry mix with 1 1/4 cup cold water and cook until thickened. Add to a recipe as you would a can of soup.

Variations:
*To use non-instant dry milk (the kind you get at the dry-pack cannery), use 1 1/4 cup non-instant milk instead of the 2 cups instant. When mixing up the recipe, use 1/4 cup mix instead of 1/3 cup. You may need to add a small amount of water to the mix to form a paste, then add the rest of the water, to dissolve the milk more readily.

To use flour instead of cornstarch, use 2 cups flour in the mix instead of the cornstarch. When using the mix, use 1/2 cup instead of the 1/3 cup.

This makes a good cheese sauce, just add 1/2 to 1 cup of grated cheese to the prepared sauce and heat until the cheese melts.

You can also make a good cream of vegetable soup by adding chopped or pureed vegetables. Add a little more water than when using it as a sauce (the recipe says double the water, but I like my cream soups thicker than that). Broccoli cheese soup is especially good.

The Quick Sauce Mix is used in the following "Hamburger Helper" recipes.

Provided by the Utah State University Extension Office

Hamburger Stroganoff
1 lb. ground beef or turkey
2 3/4 cups water (I like a little less-- maybe 2 1/2 or 2 3/4)
1/2 cup sauce mix
2 cups uncooked egg noodles
1/2 cup sour cream or plain yogurt

Brown meat and drain off fat. Add water, sauce mix, and uncooked egg noodles and stir. Bring to a boil, reduce heat, and simmer covered for 15-20 minutes, or until noodles are tender. Stir in sour cream or yogurt (I like about twice as much sour cream. Also, for my family, I double the recipe, but use only 1 pound of ground beef.) Serve immediately. Yield 4-6 servings.

Cheeseburger Skillet
1 lb. ground beef or turkey
2 cups water
2 cups uncooked macaroni
2 16 oz. cans chopped tomatoes
1/2 cup dry basic sauce mix
1/2 cup cheese, grated

Brown meat and drain fat. Add water, uncooked macaroni, tomatoes and sauce mix. Simmer covered 20 minutes or until macaroni is tender. Remove from heat, add cheese. Yield 4-6 servings.

Skillet Lasagna
1 lb. ground beef or turkey
1/2 cup basic sauce mix
1 onion, chopped
2 cups water
1 16 oz. can tomato sauce
3 cups uncooked noodles
1/4 cup parmesan cheese
2 cups mozzarella cheese, grated

In a large skillet, brown meat, crumble, and drain off fat. Add sauce mix, water, tomato sauce, uncooked noodles, and Parmesan cheese. Bring to a boil. Reduce heat and simmer for 15 minutes, stirring until thickened. Top with mozzarella cheese 5 minutes before serving, turn off heat, stop stirring and allow cheese to melt. Yield 4-6 servings.

Sandwich in a Skillet
1 med. head of cauliflower, separated into pieces and cooked
2 cups cubed ham or other meat
1/2 cup mushrooms
1 recipe of prepared quick sauce mix
Cheese
Sour cream
Pita bread

Combine all ingredients except sour cream and pita bread in a skillet. Heat through. Add sour cream. Cut pitas in half and fill with vegetable/meat mixture.

Many of the ingredients are good food storage ingredients that you can rotate with not much effort by using these recipes. For my family, I usually double the recipe except for the meat; I don't think there is a need for the full amount of ground beef. If you want a cutesy idea, I measure out the amounts of sauce mix, noodles, etc., put them in a paper lunch bag, and tape a copy of the recipe to the back of the bag. I call these "Mother's Helpers", and they are handy if you need to leave a meal for kids or a husband to prepare while you are gone. They would also be good for a new mother, or someone who is sick and has someone with minimal cooking skills taking care of them. Or just if you need to get out of the boxed mix habit.

Dessert Recipes

Custard

From Alice Pack

6 large eggs

½ cup sugar

4 cups water

1 1/3 cups powdered milk

1 tsp vanilla

Beat together (add an extra egg if you wish). Place in custard cups in pan with 1” water. Sprinkle nutmeg on tops. Bake at 325 degrees 1 – 1 ½ hours. Done when knife or toothpick inserted in center comes out clean.

Peanut Butter Fudge
1 cup peanut butter
1 cup honey
1 cup non-instant (cannery) powdered milk
1 teaspoon vanilla

Mix all ingredients together. Press into an 8- or 9-inch square pan; cut in squares. Chill to make a firmer candy.

Honey Mints

1 cup warm honey

4 drops oil of peppermint

Green food coloring

2 3/4 cups powdered milk (non-instant)

Mix ingredients and knead until all milk is absorbed.

Fudge Logs
2 tablespoons shortening
6 tablespoons cocoa
2 tablespoons oil
3 cups powdered sugar, sifted
1 teaspoon vanilla
3/4 cup non-instant powdered milk*
1/2 cup light corn syrup

Mix ingredients in order, mixing well with each addition. Knead a portion at a time until smooth. Break off pieces and roll into small logs. Wrap each piece in waxed paper, twisting the ends.

*Instant powdered milk may be used but the finished product is not as smooth.

Peanut Butter Balls
1 cup non-instant powdered milk
1 cup quick oats
1 cup creamy peanut butter
2/3 cup honey
1/2 cup sweetened flaked coconut

Mix ingredients thoroughly. Roll into 1-inch balls. Chill for a firmer candy.
Variation: Roll in coconut instead of mixing it in.

Magic Mix (used in recipes below)

4 cups instant (2 1/3 non-instant) dry milk

1 cup flour or 1/2 cup cornstarch

1 cup (2 sticks) margarine

Combine dry milk, flour, and margarine into a large bowl and mix until it looks like cornmeal. Keep mix tightly covered in the refrigerator. (Makes 5 cups Magic Mix.)

Pudding

Makes 4 1/2 cup servings

1/2 cup sugar 2-3 tbsp. cocoa (optional)

1 cup Magic Mix 2 cups water

1 tsp. vanilla

Combine Magic Mix, sugar, and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and cool.

Fudgesicles

(Puddingsicles)

1 pudding recipe (see above) 1/2 cup milk

Prepare pudding according to directions. Stir in milk and beat until smooth. Pour mixture into ice cube trays or small plastic cups. Insert plastic spoon and freeze until solid.

Cocoa Mix

Makes enough for 10 quarts or 40 one-cup servings

15 cups instant dry milk

1 1/2 cups sugar

1 cup cocoa

1 1/2 tsp. salt

Mix well.

To use: Mix 1/2 cup mix with 1 cup hot water.

Rich Cocoa Mix

Makes enough for 8 quarts

10 2/3 cups instant dry milk

1 jar (6 oz.) instant coffee creamer

1/2 cup powdered sugar

1 pound can instant chocolate

Mix well.

To use: Mix 1/2 cup mix with 1 cup hot water.

Orange Julius

Makes 3 6-ounce servings

2 cups orange juice

1/2 cup powdered milk

2 tbsp. sugar

1/2 tsp. vanilla

1/2 cup crushed ice

Put all ingredients in blender and blend until ice is totally crushed.

Fruit Smoothies

(A good way to use bottled fruit)

Serves 4

2 cups bottled fruit with juice

3/4 cup nonfat powdered milk (4 tbsp. non-fat dry milk to 3/4 cup of water)

1 to 2 drops almond flavoring or 1 tbsp. lemon juice

Put in blender and blend until smooth. Add 1/2 tray ice cubes and blend until smooth.

Variation:

To use fresh fruit, use one cup of fruit and 1 cup water and sweeten to taste.

(Use almond flavoring with cherries and large stone fruits, lemon juice with berries.)

Pancake Mix
From Make-A-Mix Cookery. I have tried this; I thought it needed more sugar.
10 cups flour
2 1/2 cups nonfat dry milk
1/2 cup sugar
1/4 cup baking powder
2 tablespoons salt
Mix all ingredients and store in a large airtight container.

To make stove-top pancakes: Combine 1 1/2 cups mix, 1 slightly beaten egg, 1 cup water and 3 tablespoons vegetable oil.
To make waffles: Prepare as for pancakes, but just before baking, fold in 1 beaten egg white. (Because waffles sometime need more fat than pancakes, you might want to increase the oil.)
To make oven pancakes: Heat oven to 400. Place 2 tablespoons butter or margarine into each of 2 9-inch pie plates. Place pie plates in the oven to melt the butter and heat the plates.
In a blender, combine 4 eggs, 2/3 cup milk and 2/3 cup pancake mix. Blend, then pour into heated pie plates. Return plates to the oven. Let bake until they puff. Makes 2 pancakes. These are good with fruit topping.

Baking Mix
Use this instead of store-bought baking mix, such as Bisquick.
8 1/2 cups flour
1 tablespoon baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups nonfat dry milk
2 1/4 cup vegetable shortening, such as Crisco
Sift together flour, baking powder, salt, cream of tartar, soda and dry milk. Cut in shortening until mixture is fine. Store in a cool dry place.

Hot Roll Mix
5 lbs. flour
1 1/4 cups sugar
4 teaspoons salt
1 cup nonfat dry milk

Sift together all ingredients. Store in an airtight container in a cool, dry place. Makes 22 cups.

Pretzels
1 tablespoon active dry yeast
1 1/2 cups warm water (not hot)
2 eggs, beaten
1/2 cup margarine, melted, or vegetable oil
5-6 cups Hot Roll Mix (see previous)
1 egg, beaten
Coarse salt or seeds as desired
Dissolve yeast in warm water to proof. Meanwhile, grease 2 large cookie sheets.
To the yeast mixture, blend in 2 beaten eggs and the margarine. Add enough roll mix to form a dough that can be kneaded. Knead until smooth.
Divide dough into 12-15 equal portions. Roll each piece into a rope and shape into a pretzel or into a stick. Let rise until doubled, then brush with beaten egg and top with salt.
Bake at 425 for 12-15 minutes. Makes 12-15 pretzels. Note: For a chewier pretzel, after rising and forming and before baking, gently ease the pretzels into boiling water. Remove when the dough floats, then bake as directed.

White Sauce

Makes 1 cup

2/3 cup Magic Mix (see Dessert Page)

1 cup water

In saucepan combine Magic Mix White Sauce and water. Stir rapidly over medium heat until it starts to bubble.

Macaroni and Cheese

Serves 4

1 cup white sauce from Magic Mix (see above)

1 cup uncooked macaroni

4 to 5 ounces grated cheese (about 1 cup)

1/2 to 1 tsp. salt or garlic salt (optional)

Cook macaroni in boiling water until tender. Drain. Combine macaroni, white sauce, cheese and seasoning. Heat through.