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By Kellene Bishop

(Please note: This article is not for those who are repulsed by the use of puns. 🙂

Incorporate dairy into your food storage. Photo c/o cookmyfoodstorage.blogspot.com

Incorporate dairy into your food storage. Photo c/o cookmyfoodstorage.blogspot.com

When it comes to long-term food storage, many feel that getting enough dairy is a significant challenge.  Well today, I’m going to show you how you can milk the most from your powdered milk to provide your family with the dairy products you love.

For starters, I cannot state emphatically enough how good powdered milk is today. When I teach my “UNDERwhelmed in Food Storage” class, I insist that those who attend at least try the powdered milk samples I’ve got. You should see some of the faces I get when I make this announcement. You can tell that some of these folks have some serious nightmares from their childhood when it comes to powdered milk.  But inevitably, ALL courageous tasters admit that it tastes VERY different than when they were growing up. While I still have some folks who feel that it doesn’t take “just like ‘real’ milk” they will at least concede that they could live with it if they needed to. Personally, I find it delightful. I LOVE the independence I feel when running out of milk doesn’t mean a trip to the store. And when I purchase it in the big 50 pound bags at the wholesale stores, it breaks down to only about $1.27 per gallon—a great deal in this economy. Today, the only time I actually buy milk is when I’ve got double coupons and can get it for less than 50 cents a gallon. (I just got a gallon and half the other day for only 17 cents!)  In fact, the taste of powdered milk has come so far, that my otherwise persnickety husband actually grumbles a bit now when we have to drink the “real” stuff now.

So, what can you do with powdered milk? You can make some downright heavenly items that you usually pay a small fortune for. So let’s see how we can milk the most from your food storage.

Homemade Condensed Milk photo c/o examiner.com

Homemade Sweetened Condensed Milk photo c/o examiner.com

One of the pleasant surprises I discovered is how easy it is to make sweetened condensed milk. I make it in a blender presently, but I have practiced a couple of times and can easily make it with a non-electric blender. All you have to do is combine a ½ C of hot water, 1 C of non-instant powdered milk, 1 C sugar and 1 T of butter. (Yes, butter. You know, the stuff that you’re now canning for a rainy day?) Just mix it all in a blender and presto! You’ve got your very affordable, sweetened condensed milk to use in any great recipe!

Making evaporated milk is just as easy. To make 12 ounces of evaporated milk, simply mix 1½ C of water with a generous ½ C of non-instant powdered milk.  You may not be aware of this, but you can use evaporated milk successfully as a substitute for cream, half-and-half, or even whole milk in any recipe. Pretty darn simple, eh? I LOVE to mix 12 ounces of this in a sauce pan along with ½ C of butter and  about 1 C of strawberry puree to make humdrum pancakes taste a bit more gourmet! Also, The Food Network showed me that adding some evaporated milk to your meatloaf is the key to keeping it moist and yummy!

Add some powdered milk to some flour and butter and you’ve got the makings for some GREAT white sauces to go on pasta, vegetables, and even as a soup base. YUM!

And last, but not least is using powdered milk to make buttermilk. Just take 1 C of  your milk (made from powdered, of course) and add 1 T of white vinegar or lemon juice. Let it stand for 5 minutes and then proceed to use it in your recipe that calls for buttermilk. Some of my favorite treats are made from buttermilk and I’m not about to do without them. So, just because I love my readers, I’m going to share my two most favorite buttermilk treats. You’ll LOVE them!

Celestial Syrup

Pancakes, anyone? Photo c/o unabashedlyvegan.blogspot.com

Pancakes, anyone? Photo c/o unabashedlyvegan.blogspot.com

Combine the following in a small sauce pan:

¾ C sugar
½ C buttermilk
¼ C butter

  • Boil for one minute.
  • Remove from heat and add ½ t. baking soda and 1 t. vanilla.
  • The puree of any fruit can be added, but is not necessary. It’s heavenly without it.
  • Serve over pancakes, waffles, or your favorite ice cream.

Chocolate Buttermilk Pudding

2 small boxes of instant vanilla pudding
2 C of cold buttermilk (If you don’t have refrigeration, this will still taste just fine.)

  • Whisk together until well blended.
  • Fold in 1 16 oz tub of Cool Whip. (You can make whipped topping from powdered milk as well, of course.)
    Fold in 2 small drained cans of mandarin oranges. (I like to cut the oranges in half to create more “perfect bites.”)
  • Then fold in the entire package of Keebler Fudge Striped cookies, crushed. (I just got a bunch of them for only 50 cents each and then sealed them in a large Mason jar for maximum shelf life.)
  • Chill for about 30 minutes or more. (Again, refrigeration isn’t necessary to serve this dish–only if you’re going to store it. I like to fold in the cookies just before serving, but this is a still yummy even a couple of days out!)

There’s more to discover to your powdered milk. Just keep exploring and “milking it” for all it’s worth. We haven’t addressed yet everything that’s possible to make out of powdered milk, but it’s a worthwhile start. Enjoy!

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

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powdered-milkOk, I admit it. I used to hate powdered milk as a kid.  But I have to admit, it’s come a long ways in 30 years, thank goodness.  With the cost of milk nowadays, if you’ve got more than 2 mouths to feed, it can cost as much for milk as it does to fill up your car with gas.  And if you’re a “dairy freak” like I am, you’ll wonder what in the world you’ll do in the event of an emergency when you may be FORCED to use powdered milk regularly.


powdered-milk-21Other than the fact that I always type the word “powdered” incorrectly, I truly do value this storage staple.  It will indulge my every dairy craving in a pinch, including buttermilk, cream cheese, sour cream, yogurt, and cottage cheese.  Just a little bit of culturing and it turns into whatever dairy product I desire.  In fact, I can even combine it with an equal amount of ice water and some flavoring and turn it into a yummy fluffy dessert topping.  And it’s great in all of my recipes.  It costs half as much as “fresh” milk, has zero cholesterol, zero fat, and is high in calcium, vitamin D and protein.  And hey, it even comes in an easy to store box which I can neatly stack on my shelves.  I have found no problem using it as a milk substitute in every recipe with just a bit of water added to it.  I can also make dry baked mixes or beverage mixes ahead of time with it with no need for anything else but water.  Ironically, the only thing I don’t care for powdered milk is as a substitute for just plain milk.  However, I have discovered the trick of adding in a ½ teaspoon of vanilla per half gallon of powdered milk mixture to make it taste a lot better.  I find that powdered milk tastes just fine when mixed equally with whole milk as well.  Plus, I’ve never had kids complain when I mix chocolate syrup or strawberry syrup in it straight.

 

Powdered milk tastes best if it is mixed up and allowed to chill overnight before serving, or for at least 4 hours.  Chilling actually aids in dissolving the powdered milk completely and gives it a fresher flavor.

 

OK.  To use powdered milk for just about anything, you first need to learn to reconstitute it.  So let’s start with that.

 

Reconstituted Powdered Milk:

refrigerate-milkTake a 2 quart pitcher and fill it just over half with very cold tap water.  Then add 2 and 2/3 cup of powdered milk.  Using a long whisk, whisk the milk until it appears to be well mixed and the milk appears to be mostly dissolved.  Then fill the pitcher to full with additional cold water.  It’s best to have a lid on the pitcher and then place it in the refrigerator overnight or at least 4 hours.  

 

To make buttermilk from reconstituted milk, you’re going to need some “starter.”  But don’t worry.  You can buy the small pints of buttermilk and store them in your freezer until you’re ready to use them. 

Cultured Buttermilk: You won’t believe how easy this is!  Take 3 and ¾ cups of reconstituted milk and add it to ½ cup of commercial buttermilk.  Allow it to sit on the counter overnight (8 to 10 hours at room temperature) and Voila! You’ve got buttermilk!  (I store it refrigerated thereafter, just so you know.)  I have to have buttermilk to make my all time favorite syrup recipe (Sorry, I’m going to save that for another post).

chocolatemilkHere’s another idea that I have loved to use with powdered milk.  It’s called “molasses milk.”  All you do is warm up about ¾ cup of reconstituted milk and then stir in a regular spoonful of molasses (double and triple accordingly).  It’s yummy.  It kind of tastes like caramel toffee.  And here you thought that molasses was just for cookies.  

Hopefully from reading this you’ve thought about the importance of having powdered milk in your supplies, along with molasses, chocolate syrup, and vanilla extract in your storage items.  For future reference I would also add that you’ll want lemon juice and cocoa as well.   

 

I look forward to sharing more with you later.

Copyright 2009 Kellene Bishop. All rights reserved.

You are welcome to repost this information so long as it is credited to Kellene Bishop.  

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