Using Powdered Milk

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 the dry milk to other dry ingredients. Sift to blend,
then add water for the milk called for in the recipe.
...

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 powdered milk

WHIPPED EVAPORATED MILK
1 cup evaporated milk
2 tablespoons lemon juice

Thoroughly chill evaporated milk. Add lemon juice and whip until stiff. Sweeten and flavor as desired. Makes 3 cups.

CONDENSED MILK
1/2 cup hot water
1 cup sugar
1 cup powdered milk

Blend thoroughly in blender. Can be stored in refrigerator or frozen.

DRINKABLE POWDERED MILK
To improve the flavor of powdered milk, mix it half and half with whole or 2% milk. Another suggestion would be to try adding a little sugar or vanilla to enhance the flavor. Let it chill several hours before drinking.

BUTTERMILK OR SOUR MILK
1 cup water
1/3 cup powdered milk
1 tablespoon lemon juice or vinegar

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 34)


Update on Milk Storage

Ensign March 1997
Welfare Services

Following are questions often asked about long term storage of powdered milk for a family's supply of food:

What kind of milk is best to store? Non-fat milk, either regular or instant, stores well when packaged properly and kept at room temperature or cooler. In the past, many felt that non-instant milk would store better. There is actually no difference in shelf life between instant and non-instant powdered milk.

What are the best containers? Milk stored in airtight, low-oxygen cans has been found to last longer and stay fresher tasting than milk stored in boxes or plastic bags.

How long can powdered milk be stored? Optimal storage life on non-fat dry milk stored in cans at room temperature is two years before noticeably stale flavors begin to develop. However, when stored at cooler temperatures, it can be kept much longer. Rotation of powdered milk may be accomplished through personal use or by giving it to others who will use it promptly.

How much powdered milk should be stored? Guidelines for quantities of dry milk to store are found in the 1979 booklet published by the church called Essentials of Home Production and Storage. The booklet recommends that members store an equivalent of 300 quarts of dry milk, or approximately 75 pounds of dry milk per person per year. However, since that time, as a result of a US government study on maintaining nutritional adequacy during periods of food storage, a second option has been recommended that suggests 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 the needs of children and pregnant or nursing mothers will require more than the minimum amount of stored milk. It is recommended that 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 this change.

How can it be determined if milk is past its prime shelf life? Milk develops off-flavors as it ages. However, it still retains some nutritional value, and unless spoilage has occurred from moisture, insects, rodents or contamination, it is still safe to use.

What can be done with milk that is too old to drink? It is important to think of milk in terms of optimal shelf life rather than waiting until it is too old to use. Older non-fat dry milk can be used in cooking as long as it has been protected from spoilage. If powdered milk has spoiled, however, it can be used as fertilizer in the garden.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 35)

Magic Mix

Magic Mix is a white sauce variation you may make and use to moisten and flavor casserole dishes, vegetables or meat, and may be used in place of canned soups in many recipes. Made ahead and stored in refrigerator, it is fast, easy and economical.

1 1/3 cups (4 cups instant) nonfat dry milk powder
1 cup flour or 1/2 cup cornstarch
1 cup (2 sticks) margarine or butter

Combine dry milk, flour, and butter or margarine into a large bowl and mix until it looks like coarse ground corn meal. Keep this mix tightly covered in the refrigerator. Makes 5 cups.

White sauce with Magic Mix:
Makes 1 cup
2/3 cup magic mix
1 cup cold water
In saucepan combine Magic Mix and cold water. Stir rapidly over medium heat until it starts to bubble.

White sauce:
There are numerous white sauce variations you may make to moisten and flavor casserole dishes, vegetables, or meat. Try using these in place of canned soups. They are almost as fat and much more economical. The following chart gives the proportions for basic white sauces:

Thin:
1 cup water
1 tablespoon flour
3 tablespoons dry milk powder
1/4 teaspoons salt
1/8 teaspoon pepper
1 tablespoons butter or margarine

Medium:
1 cup water
2 tablespoons flour
3 tablespoons dry milk powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or margarine

Thick:
1 cups water
4 tablespoons flour
3 tablespoons dry milk powder
1/4 teaspoons salt
1/8 teaspoon pepper
1 tablespoons butter or margarine

Bring 1/2 cup water to a boil. Blend the flour, dry milk powder, salt and pepper and beat into boiling water. Reduce heat, and cook one minute, stirring constantly. Add butter and stir.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 36)

Magic Mix

2 1/3 cups dry milk
1 cup flour or 1/2 cup cornstarch
1 cup (2 sticks) margarine

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

NOTE: Magic Mix can be used in many recipes to make food preparation easy and economical. Use Magic Mix for all recipes calling for a white or cream sauce.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 37)

White Sauce

2/3 cup Magic Mix
1 cup cold water

In sauce pan combine Magic Mix and cold water. Stir rapidly over medium heat until it starts to bubble. Makes 1 cup.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 37)

Cream Soup

4 cups water
2 cups Magic Mix
1 cube or 1 teaspoon bouillon granules

Add one or more of the following:
3 cooked carrots, mashed
3 potatoes, cooked and chopped
1 tablespoon cooked chopped onions
1 can chopped spinach
1 can cream style corn
1 tablespoon chopped onion

Combine water, Magic Mix, and bouillon in saucepan. Stir over medium heat until slightly thick. Add desired vegetables. Heat thoroughly. Serves 4.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 37)

Macaroni and Cheese

1 cup white sauce from Magic Mix
1 cup uncooked macaroni
4 to 5 oz. grated cheese (about 1 cup)
1/2 to 1 teaspoon salt or garlic salt (optional)

Cook macaroni in boiling water until tender. Drain. Combine macaroni, white sauce, cheese and seasoning. Heat through. Serves 4.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 38)

Pudding

1/2 cup sugar
2 to 3 tablespoons cocoa (optional)
1 cup Magic Mix
2 cups water
1 teaspoon 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. Makes 4 1/2 cup servings.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 38)

Fudgesicles

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.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 38)

Spice Milk

3 cups dry milk powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon sugar
1/4 teaspoon salt
1 1/2 quarts water

Combine all ingredients in a blender and blend until smooth. Chill. Serves 6.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 39)

Grape Milk

3 cups water
1 1/2 cups dry milk powder
2 1/4 cups grape juice

Combine all ingredients in a blender and blend until smooth. Chill. Serves 6.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 39)

Tropical Shake

1 can (8 oz.) crushed pineapple, with juice
1 medium banana
1 cup orange juice
3 tablespoons dry milk powder
1 cup water
crushed ice
mint (optional)

Chill all ingredients thoroughly. Blend undrained pineapple for 2 minutes. Add banana and blend until smooth. Blend in milk, then orange juice. Pour over ice. May garnish with mint.

Testing comment: A very refreshing shake.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 39)

Fruit Smoothies

(A good way to use bottled fruit)

2 cups bottled fruit with juice
3/4 cup water
1/4 cup dry milk
1 to 2 drops almond flavoring or 1 tablespoon lemon juice

Put in blender and blend until smooth. Add 1/2 tray ice cubes and blend until smooth. Serves 4.

Variation: To use fresh fruit, use 1 cup of fruit and 1 cup water and sweeten to taste. (Use almond flavoring with cherries and large stone fruits, lemon juice with berries.)

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 40)

Cocoa Mix

15 cups INSTANT powdered milk
1 1/2 cups sugar
1 cup cocoa
1 1/2 teaspoons salt

Makes enough for 10 quarts or 40-1 cup servings. To use the mix, stir 1/2 cup of mix into 1 cup hot water for a warm drink or ice cold water for chocolate milk.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 40)


Orange Banana Milk

1 can (6 oz.) frozen orange juice concentrate
1 medium banana
2 1/2 cups ice water
3 tablespoons dry milk
1 tablespoons sugar or honey

Put in blender and blend until foamy. Try this nutritious drink for breakfast or as a great summertime snack. Serves 4.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 40)

Honey Mints

1 cup warm honey
4 drops oil of peppermint
green food coloring
2 3/4 cups powdered milk

Mix ingredients and knead until all milk is absorbed.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 41)

Tootsie Rolls

1 cup honey
1 teaspoon vanilla
1/2 cup cocoa
1 cup powdered milk

Cook honey to 255 degrees (hard ball). Do not over cook. Remove from heat. Add vanilla. Mix cocoa and powdered milk well and stir into honey. Pull like taffy until gloss is gone and roll in rolls.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 41)

Chocolate Pudding from Dry Milk

1 cup dry milk
1 cup sugar
6 tablespoons cornstarch
1/4 cup cocoa
dash salt
2 eggs, well beaten
4 cups water

Sift dry ingredients into a heavy saucepan. Mix beaten eggs and water and gradually add to dry mixture, whisking until smooth.

Remove from heat and stir in 2 teaspoons vanilla. Serve hot or cold.

Testing comment: Very good, especially considering the fact that, except for the eggs, it is fat free.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 42)

Peanut Butter Chews

1/2 cup peanut butter
1/2 cup corn syrup
2/3 cup powdered sugar
1 cup powdered milk

Put all ingredients in a plastic zipper bag and knead until blended. Add more powdered milk if it is not stiff enough. Cut into bit-sized pieces.

Testing comment: Fun for kids to make or to take camping.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 42)

Banana Milk

1 cup water
1/4 cup nonfat dry milk powder
2 ripe bananas, mashed
1 cup fluid milk

Combine part of the water with nonfat dry milk powder to make a smooth paste. Blend in rest of water. Add bananas and fluid milk together. Beat until smooth. Chill. Serves 6.