Monday, August 31, 2009

Amazing Uses of Powdered Milk!

(Yes, I said, "Powdered Milk"--Who knew?)

I use High Desert non-fat dry milk (which is the brand we get from our LDS Church cannery). It mixes easy, in cold water. It can also be used to make a variety of dairy based products such as cream, whipped topping, yogurt and cottage cheese to mention a few. Here are the recipes I have!

Regular Milk:
Mix 3/4 cup powdered milk with 4 cups water. I put it in a blender for a minute or more. (It seems to make it more "milk" like. If you still don't like the taste of it, you can mix it with real milk (2% works best) 1:1 ratio. Or if you want to just drink it plain, try adding a drop or two of vanilla and a pinch of sugar. You'll be amazed!

Whisk equal parts of powdered milk to cold water, and you'll end up with cream.

Instant hot chocolate:
Combine equal parts of powdered milk, cocoa powder and sugar, and whamo--you have instant hot chocolate on hand, just requiring hot water to serve. Play around with the exact quantities to suit your taste.

Whipped topping:
Nothing beats real whipped cream, I know. But here's a close second that is relatively guilt free and made with stuff you already have on hand.
Combine equal parts of ice water and powdered milk, and whip with an electric beater for a few minutes, until fluffy. Add a little sugar, a touch of lemon juice, and some vanilla for good measure. Beat until it is thick like whipped topping and spoon onto your dessert. Yum!

Homemade yogurt:
Although you have to use commercial yogurt to get this recipe going, it will go a long way.

Put a quart of prepared milk in a very clean jar. Add another half cup of milk powder to thicken the mixture a bit. Mix in a quarter cup of commercial yogurt to ensure it contains active bacterial culture. Stir well. Let the mixture sit in a warm place for about eight hours, until it is thick and creamy. Once it has the consistency you like, chill it and you're good to so. Add fresh fruit or jam or vanilla and a touch of sugar or honey for flavor if you wish.

Curds or cottage cheese or ricotta:
First you make curds. Bring one part powdered milk and two parts water to a boil. Remove from heat and drizzle in some vinegar (i.e. for every cup of water, add a tablespoon of vinegar). Stir lightly and let stand. You will see the milk separate, and you should have clear liquid and white curds. If the liquid is till milky, add more vinegar, stir, and let sit again. Pour the mixture through a cloth to retain the curds and rinse them in cool water.

For ricotta:
Simply blend the curds until smooth.

For cottage cheese:
Add some yogurt or evaporated milk and stir.

(And a special treat for those of you who hung in until the end)

Frosties (just like Wendy's)

1 1/2 to 2 Cups ice water
1 1/2 cups nonfat dry milk
2/3 cup sugar
1/4 cups unsweetened cocoa
1 tsp vanilla
1 to 1 1/2 trays of ice cubs
2 tablespoons corn oil
and a 5 second squirt of non-stick spray

I am not kidding, add the oil and the non-stick spray.

Place all items in the blender, it should be about 3/4 full. Use less water for thicker shakes.

Blend for a full 2 minutes, it makes 4 12 oz servings. (Don't think you will have the same results leaving out the oil or spray. Manufacturers add oils all the time to make things rich and creamy.) Enjoy