POWDERED MILK

POWDERED MILK
Marco Polo reported in the 13th century, that nomadic Tartars would boil mares’ milk and then dry it into a powder in the sun. To use it they would add water before their days’ horse travel. The agitation of the ride would reconstitute the milk and thicken into a porridge used for supper at the end of the journey. We have a bit more convenience and variety in uses for powdered milk today.
It is usually created by forcing pasteurized and concentrated milk through a nozzle with many tiny holes and spraying it in a hot chamber made of stainless steel, where the water evaporates and the particles fall off as powdered milk. Although full fat and reduced fat versions are available, most powdered milk is sold as nonfat dry milk. “Instant” or granulated dry milk, has been further processed, which causes it to clump together.
Regular powdered milk seems to store a bit longer than the instant variety. Mixing the powdered is a little more time consuming, if you are going to drink it. Instant is just that - instantly dissolved. Regular powdered milk mixes easily in with your other dry ingredients for baking, and being more compact, requires less storage space per pound.
It is one of the richest sources of absorbable calcium. It is also high in protein, potassium, riboflavin and vitamins A, D and B12 - all essential to optimal health. Combined with other food items, it helps provide a well balanced and nutritious diet.

HOW LONG CAN I STORE MILK?
If kept in unopened packages, with either nitrogen or carbon dioxide to replace the air in the container, milk can be kept on the shelf for up to 4 years. The warmer the storage space, the shorter the shelf life. Storage time will be shorter for products stored in paper or cardboard packages.

HOW MUCH SHOULD I STORE?
Guidelines for quantities of dry milk to store are found in the 1978 booklet published by The Church of Jesus Christ of Latter day Saints called Essentials of Home Production and Storage. The booklet recommends that members store an equivalent of 300 quarts (about 75 pounds) of dry milk per person. However, since that time, a U.S. government study on nutritional adequacy during periods of food shortage has recommended 64 quarts, or 16 pounds, per family member per year. Equivalent to approximately one glass of milk a day, that amount will maintain minimum health standards. Keep in mind, however, that children and pregnant or nursing mothers will require more than the minimum amount of stored milk. Families who opt to store only the minimum 16 pounds of milk per person should also increase storage of grains from the recommended 300 pounds per person to 400 pounds per person to compensate nutritionally for the smaller amount of milk.

WHERE CAN I BUY POWDERED MILK?
Look on the grocery store shelf for instant milk, in several size boxes. For the regular powdered milk, try outlets who specialize in food storage items. (Check Macey’s grocery store as well.)



WEB RESOURCES FOR RECIPES
www. Stretcher.com/stories
www.hillbillyhousewife.com (Super resource for ALL sorts of things)
www. mormonchic. com
hubpages.com/…/Instant_Dry_Milk_-_Does_It_Save_ You_Money
everydayfoodstorage. net/powdered-milk (Good handouts to print)
preparednessmatters. blogspot. Com/…/cooking-with-basic-food-storage
survival-cooking. com/2009/O6/powdered-milk-for-long-terrn-storage
allaboutfoodstorage.com (Great conversion chart)
funwithfoodstorage. net
creativehomemaking.com (Good links to other sites)

Check out Peggy Layton’s book on Powdered Milk (along with her other food storage books.) They’re very worthwhile.



HINTS FOR USE:
• add a tablespoon or two to smoothies for calcium and creaminess
• add 1/4 teaspoon of white table sugar to 2 quarts of reconstituted powdered milk, any kind, for added sweetness
• add 1/2 teaspoon vanilla to reconstituted powdered milk to bump up the taste
• cold milk just tastes better than room-temperature milk
• cold milk in a glass container tastes better than cold milk in a plastic container! Time to use those quart-size mason or bell canning jars!
• buy a gallon of 2% milk, and when it is half empty, add a half gallon of reconstituted powdered cow’s milk... try this if you’re working to get your family to accept the taste
• use reconstituted powdered milk when a recipe calls for a creamed soup
• add a tablespoon or two of powdered milk to the instant hot cocoa mix, combine, then add the hot water - makes for a creamier hot chocolate!


MILK PRODUCTS TO MAKE AT HOME

Sour Milk: To sour reconstituted milk, just add a little vinegar to it, and stir it up.
1 cup milk, plus 1 tablespoon of vinegar = 1 cup sour or buttermilk.
This can replace soured milk or buttermilk in baking recipes.

Buttermilk: To make your own buttermilk, you have to start off with 1/2-cup of fresh, store-bought buttermilk and a quart (4-cups) of reconstituted milk. Combine the fresh buttermilk and reconstituted milk in a pitcher or jar. Mix it really welL Allow it to stand at room temperature overnight, or for about 8 hours. The milk will have thickened up and cultured into regular buttermilk. Refrigerate or chill and use anywhere fresh buttermilk is called for.

Evaporated Milk: To make evaporated skim milk you only need dry milk powder and water. Measure 1-1/3 cups water into a jar or bowl. Add 1 cup of instant dry milk powder. Stir or shake to combine. This is the equivalent of a 12-ounce can of evaporated skim milk. To make evaporated whole milk, you will need to add some fat to replace the milk fat in whole milk Do this by preparing evaporated skim milk and then adding 2-tablespoons of vegetable oil to the milk. Stir it up vigorously to emulsify the fat with the milk. It will separate on standing, so mix it really well right before using it. This is best used in cooking and baking. A spritz of nonstick spray will help the emulsification process.


Sweetened Condensed Milk:
Bring to a boil: 1/2- C water I C sugar 3-TBS of margarine/ butter
Add a dash of salt. Stir the mixture every now and then. When it comes to a full rolling boil, remove it from the heat. Allow it to cool slightly. Add 1 C instant dry milk powder. Use a whisk to stir it smooth. A fork or a spoon will not get the mixture smooth, you really need a whisk, or egg beaters. This is the equivalent of a can of sweetened condensed milk. This will keep unrefrigerated for a day or two because of the sugar. Refrigerate for use up to 2 weeks.

Whipped Topping (Needs an electric mixer to work best)
1/2 C water into a large bowl and place it in your freezer. When it has ice crystals forming around the edges, remove it from the freezer. Add 1/2 C instant dry milk powder. Whip the mixture with electric beaters until it is light and fluffy. Add 2 TBS sugar 1 ts lemon juice 1/2 ts vanilla. Beat until thick enough to spoon like whipped topping. Use immediately.



A FEW BASIC RECIPES

Cream of Something Soup Mix
• 2 cups of dry powdered milk
• 3/4 cup cornstarch
• 1/4 cup chicken bouillon granules
• 2 tablespoons dry onion flakes
• 1 teaspoon each basil and garlic powder (optional)
• 1/2 teaspoon pepper
• 2 tablespoons dry celery flakes (optional)
This is a convenient mix for making the equivalent of a can of cream of celery, or mushroom soup, which so many recipes call for. To make the mix, combine all of the ingredients in a bowl. Mix them up, distributing everything evenly. Store the mixture in a quart size container, well sealed. It will keep for several months.
NOTE: Great base for potato soup, chowders of all kinds, cheese/veggie soups and even a cream gravy to add meats to. (Tuna on toast ....)


Vanilla Pudding Mix
1 cup dry powdered milk 1/3 cup cornstarch (+ I egg or equivilent of powdered egg)
1/3 cup sugar Good dash of salt


Chocolate Pudding Mix
1 cup dry powdered milk 1/3 cup cornstarch Good dash of salt
2/3 cup sugar 1/3 cup unsweetened cocoa
Choose either the vanilla recipe or the chocolate recipe. Combine all of the dry ingredients in a small container or plastic sandwich bag. Seal and store in the cupboard until needed. I use plastic sandwich bags closed with a twist-tie. Normally I prepare about 6 or 8 bags worth at a time.
To cook: In a sauce pan, slowly whisk together 3 cups of tap water and the contents of one bag of Pudding Mix. Stir and stir until the mixture is smooth. Cook and stir the pudding over medium heat until it begins to boil. This will take a few minutes. I used to be tempted to make the cooking time go faster by turning up the heat. It took many batches of burned pudding for me to realize that a few extra minutes of cooking and stirring over medium heat give much better results than risking the ruination of the whole batch over high heat. After the pudding boils, count to 60. Remove the pudding from the heat. It may seem thin, but rest assured, it will thicken as it cools.
If desired you can quickly whisk in an egg now. I almost always do this for the Vanilla Pudding. Without the egg, vanilla flavor tastes like sweet milk gravy to me. With the egg though, it rivals some of the most exquisite custards I have ever eaten. Usually I crack the egg right into the pan and whisk very quickly until it is incorporated. If you stir too slowly, you will end up with cooked egg, instead of smooth pudding, so be sure to stir quickly. Next mix in 3 tablespoons of margarine and a teaspoon of vanilla. Allow the mixture to cool a little before serving.