Dry Milk

I noticed after the class I taught in January that some food storage recipes were listing different amounts of dried milk per cup of water. SO... to help you avoid running into the same confusion, here's the scoop. "NONFAT DRY MILK" which is what is sold by the cannery requires 3 Tbs powder to one cup of water. "INSTANT dry milk" which is what is usually found at the grocery store requires 1/3 cup powder to one cup water. So, be careful. The cannery shopping girls are saying 3Tbs and other sites say 1/3 cup. Basically, just know what YOU have in your pantry and watch the wording in recipes to be sure you are using the right measurements.

Remember to NOT warn your family if you use dry milk in recipes or for your family to drink. If switching your family to drinking dry milk, consider first topping off a half gallon of fresh milk with powdered milk to blend the flavors. Be sure to serve the milk COLD and if you still aren't happy with the flavor, try a bit of sugar and/or vanilla.

Here are some links for reference:

http://everydayfoodstorage.net/training-cooking/powdered-milk (great overview of powdered milk)

http://everydayfoodstorage.net/handouts/milk-conversion-charts.pdf (conversion chart for the cannery's "NONFAT DRY MILK")

http://www.hillbillyhousewife.com/powderedmilk.htm (scroll down for an instant powdered milk chart)

DRY POWDERED MILK RECIPES (adjust if using instant)

Blender No-Bake Cheesecake (can't believe how well this turned out! Ask anyone who was at the class)
1 recipe sweetened condensed milk
1 8 oz. pkg. Cream cheese (can’t be low-fat)
1/3 cup lemon juice
1 tsp vanilla
9 inch graham cracker pie crust
1 can pie filling (I always use cherry)
Blend the ingredients for the sweetened condensed milk in the blender. Turn
blender to low and add the vanilla, lemon juice and cream cheese. Gradually
increase the blender speed, until smooth and creamy. (You may have to stop
the blender once or twice to scrape down the sides). Pour into prepared crust.
You will see it start to thicken, even as you spread it into the pie crust! Chill
2 hours. (If you are in a hurry, you can put it in the freezer for half the time,
without changing the properties of the cheesecake at all). Top with pre made
pie filling and serve. Yum!

Sweetened Condensed Milk 14 oz. can
1/2 C. Hot water
1 C. Dry Powdered Milk
1 C. Sugar
1 T. Butter
Blend in blender very well. Can be stored in the
refrigerator or frozen.

Pineapple Banana Freeze
1 C. Unsweetened Pineapple Juice (you can use pineapple juice that you drain
from using canned pineapple just double check that the juice you drained off
is unsweetened)
1/2 of a Medium Banana, cut into 1-inch pieces
2 T. Dry Powdered Milk
1 C. Ice Cubes
Place ingredients in blender jar in order listed. Place cover on blender jar. Turn
blender on and use the “Crushed Ice” setting.
For a nice variation: Omit ice cubes and use 1 C. frozen strawberries.
Makes two 8-ounce servings.