Dry Milk can be used in any recipe.
Adding additional milk to a recipe will enhance the nutritive value of the recipe.
In any recipe calling for milk, simply ad the dry milk in with the other dry ingredients. sift to blend then add water called for in the dry milk in with all the other wet ingredients.
Foods made with powdered milk will have fewer calories and less cholesterol than those made from whole milk.
Recipes call for many types of milk.
All of the following can be made from powdered milk!!!
Whole milk
1 cup water
1/3 cup powdered milk
Evaporated Milk
1 cup water
2/3 cup evaporated milk
Whipped Evaporated Milk
Makes 3 Cups
1 cup evaporated milk
2 T Lemon Juice
Thoroughly chill evaporated milk.
Add lemon juice and whip until stiff.
Sweeten and flavor as desired.
Condensed Milk
1/2 Cup Hot Water
4 cups powdered milk
2 cups Sugar
1/4 cup butter
Blend in blender very well. Can be stored in fridge or frozen.
Butter Milk or Sour Milk
1 Cup water
1 T vinegar or lemon juice
1/3 cup powdered milk
Drinkable powdered milk
Powdered milk is better used in recipes than to drink. To improve the flavor of powdered milk, mix half whole or 2% milk. Another suggestion would be to try adding a little sugar or vanilla to enhance the flavor. Let it chill for several hours.
Rice Milk
1/2 cup rice
1/2 to 1 T. brown sugar or other sweetener
2 cups water
1/2 tsp vanilla extract (opt.)
Place ingredients inn a blender (Vita-Mix works best).
Run on high 2-3 minutes or until smooth. Shake well before using.
Sour Cream
Don't have any?? Mix one cup milk with one T. lemon juice.
Let sit for ten minutes. Can use in recipes like stroganoff.
(More of the Blalock's notes)
