Powdered Milk Cooking Tips and Recipes - PreparednessMama (2024)

Learn to Use Nonfat Dry Milk in Your Food Storage, It Will Save You Money and Time

I have about 100 pounds of regular nonfat powdered milk as part of my long term food storage. We don’t drink a lot of milk now that the kids are gone, but I use it regularly and exclusively for cooking. I never have to worry about having it on hand.

The addition of powdered milk in your food storage is a great way to save money but what about the claim that powdered milk is full of oxidized cholesterol? Should you even have it in you food storage to begin with? According toNutrition Diva: Nonfat dried milk is not going to be a significant source of oxidized cholesterol because nonfat milk contains almost no cholesterol to begin with. It would be different if you were thinking about storing powdered eggs, which contain a lot of cholesterol.

There Are Two Kinds of Powdered Milk

1.Instantnonfat powdered milkis made with a process that results in larger flakes and is easy to mix with a spoon or blender because it dissolves in water easily (and instantly, hence the name). It also makes a better drinking milk (some say) based on taste. This would be the kind to use for hot cocoa mixes or whenever you want the milk to dissolve quickly. I have about 10 pounds of this on hand at any time.

2.Regularnonfat powdered milkis more difficult to mix than instant. It is slower to dissolve and requires more stirring. The best way to reconstitute it is with hot water in a blender or with a wire whisk. It requires chilling before it can be served as drinking milk. Price wise, non-instant milk is the frugal purchase because you will use less in cooking. This is what I purchase in bulk. It is also the kind of powdered milk you use to make yogurt.

Uses for Your Powdered Milk

If there are milkdrinkersat your house, you might find this post from 2010- The Great Powdered Milk Taste Test and Reviewfrom Utah Preppers helpful. The did anin-depthcomparison of 10 different powdered milk varieties and while the cost per can is probably outdated, it will give you a starting place to compare taste. To improve the taste some peopleadd: 1½ cups sugar and up to 1 teaspoon of vanilla to taste.

Powdered Milk Cooking Tips from Washington State

• In cooked cereals, add 3 tablespoons of nonfat dry milk powder to each ½ cup of dry cereal (such as oatmeal) prior to cooking. Use the same amount of water as called for in the package directions when cooking the cereal.
• For a thicker and more nutritious milkshake, add 1 or 2 tablespoons of nonfat dry milk powder per serving.
• Substitute nonfat dry milk powder for non-dairy creamer in coffee and tea for more calcium and no fat.
• Add ¼ cup nonfat dry milk powder to each cup of fluid milk when making biscuits, muffins, pancakes, yeast breads, cookies and cakes. This will cause your recipe to be firmer and to brown faster. Lowering the baking temperature or reducing the amount of sugar will reduce this browning effect.
• Add ½ cup nonfat dry milk powder when reconstituting canned soup. Add ½ cup nonfat dry milk powder per can of condensed soup when making casseroles, such as tuna and noodles with cream of mushroom soup.
• Add nonfat dry milk powder when making mashed potatoes, using 1/3 cup per 4 servings.
• Add ¼ cup nonfat dry milk powder for every pound of ground meat before browning. Add 2/3 cup nonfat dry milk powder for every pound of ground meat when making meatloaf or meatballs.
• Add ¼ cup nonfat dry milk powder to each cup of fluid milk, or add ½ cup nonfat dry milk powder to each cup of water or broth when making puddings, custards, gravies and sauces. This may make the recipe slightly thicker.

Use thisconversion chart to use powdered milkin any recipe calling for milk. Some people add the dry powdered milk to your dry ingredients and water to your wet ingredients. I usually reconstitute it and add it all wet.

1 Cup Milk = 1 Cup Water + 3 Tablespoons Powdered Milk
3/4 Cup Milk = 3/4 Cup Water + 2 1/4 Tablespoons Powdered Milk
2/3 Cup Milk = 2/3 Cup Water + 2 Tablespoons Powdered Milk
1/2 Cup Milk = 1/2 Cup Water + 1 1/2 Tablespoons Powdered Milk
1/3 Cup Milk = 1/3 Cup Water + 1 Tablespoon Powdered Milk
1/4 Cup Milk = 1/4 Cup Water + 3/4 Tablespoon Powdered Milk

Make your ownSweetened Condensed Milk: (14 oz. can)Blend VERY WELL in blender.
1/2 cup hot water
1 cup dry powdered milk
1 cup sugar
1 tablespoon butter

Make your ownEvaporated Milk: (12 oz. Can)Blend VERY WELLin blender.
1-1/2 cup water
1/2 cup + 1 tablespoon dry powdered milk

Make your ownButtermilk or Sour Milk:
1 cup water
1/4 cup powdered milk
Add 1 tablespoon lemon juice or white vinegar to a cup of milk and let it stand for 5 – 10 minutes.

Basic Dry Pudding Mix:
1-1/2 cups sugar
2-1/2 cups instant powdered dry milk
1-1/4 cups flour
1 teaspoon salt
Stir the ingredients together until well mixed. Store in a tightly covered container in a cool place. Makes enough mix for 24 servings.

Whipped Topping:
1/2 cup ice cold water
1/2 cup sugar
1/2 cup instant powdered milk
2 tablespoons lemon juice
Put water into an ice cold bowl. Add milk and beat with a cold egg beater until stiff. Add sugar slowly while beating. Add lemon juice and beat only until well mixed.

Cocoa or Chocolate Milk Mix:
1 cup cocoa
4 cups instant powdered milk
1/2 teaspoon salt
3/4 cup sugar (or equivalent sugar substitute)
Combine ingredients and store in a tightly covered container.

To make one cup hot cocoa or chocolate milk use 1/2 cup mix and 1 cup water. Combine part of the water with mix and stir to make a smooth paste. Add remaining water and blend well. Heat to make hot cocoa or chill to make chocolate milk. see more recipes at Transylvania Vocational Services.

You can find additional recipes in this publicationNonfat Powdered Dry Milkfrom Utah State University Extension and even more in this USDA Department of Agriculture Collection of Nonfat dry milk recipes.

What is your favorite way to use nonfat dry milk in cooking?