Powdered Milk Recipes
Have you seen the prices of Milk lately? Well I do not pay those ridiculous prices. Instead I buy powdered milk instead. It so easy to use especially in baking recipes. Powdered milk is a source of protein and vitamin D and is also high in calcium. If you ever start using it you will be hooked on the convenience and cost. I'm going to share some of my recipes that I use powdered milk for.
Reasons to keep powdered milk around. How many times have you needed milk for a recipe, only to find out that you are out of milk? How many times have you needed Cottage cheese or Ricotta cheese? Well as long as I have a box of powdered milk I don't run out.
1. YOGURT
8 c. water
3 1/4 c. powdered milk
1 tsp. plain gelatin in 2 tablespoons water
1/4 c. plain yogurt
In saucepan mix together milk and water. Heat to 105 degrees. Remove half of the milk to a bowl and heat remaining milk to almost boiling. Add softened gelatin and stir well. Add the rest of the milk from bowl and stir in the plain yogurt. Cover pan with plastic wrap. Place in oven with the light on. Check in 6 hours. If it's very thick (almost like Jello) take out and store in refrigerator. Let yogurt stand 12 hours in refrigerator. After it stands 12 hours in refrigerator you can add concentrated orange juice or fresh fruit for serving.
2. YOGURT
1/2 tsp. unflavored gelatin
1 cup water
1 tbsp. sugar
3 c. instant powdered milk
1 lg. can evaporated milk
3 heaping tbsp. commercial yogurt (with live cultures)
3 cups water (room temperature)
2 cups water (room temperature)
Soften gelatin in a little water, then add enough boiling water to make one cup. Add the sugar and let cool to room temperature. Preheat oven to about 275 degrees. Mix the powdered milk with 3 cups of room temperature water in an ovenproof 2 quart mixing bowl. Add the evaporated milk and 2 more cups of room temperature water; stir well. Add the gelatin mixture and the commercial yogurt and stir very thoroughly. Cover the bowl. Place bowl in heated oven and close door, TURN OVEN OFF. Turn on the oven light. Leave overnight or about 12-14 hours. Makes about 2 quarts.
*To make frozen yogurt pops for kids. Just mix one-cup yogurt with ¼ cup concentrated fruit juice and pour into molds and freeze.
3. YOGURT BY THE GALLON
10 c. tepid water
8 c. powdered milk
1 lg. can evaporated skim milk
1 (8 oz.) container plain yogurt
In a 1-gallon jar with lid, mix the water, powdered milk, and evaporated milk with a wire whisk. Measure 1 cup of the milk mixture into a small bowl. Add the yogurt and mix thoroughly. Pour this mixture back into the jar. Place the jar into a cooler. Fill cooler with water, which is between 90 to 120 degrees. Place lid on cooler for 3 and 6 hours. Water temperature in the cooler must stay between 90 and 120 degrees. Yogurt is ready when it appears solid.
4. YOGURT MADE IN QUART JARS IN OVEN
Instant powdered milk
Unflavored gelatin (1 env, I like to use 2)
Canned milk
3 to 4 tbsp plain yogurt
Water
Soften gelatin in 1/2-cup cold water, then fill cup with ½ cup boiling water. Add this to 3 cups of instant powdered milk, which has been mixed with 3 cups of cold water. Mix yogurt with canned milk. Add yogurt mixed with canned milk to powdered milk mixture. Fill 2-quart jars. Set in a pan of warm water, put in oven, which has been heated to 275 degrees, turn heat off. Leave in oven 6 to 8 hours. Place in refrigerator and Let set overnight. Mix with fruit of your choice, or fruit juice and blend to make drink.
DIABETIC MALT
2/3 c. powdered skim milk
1 tsp. chocolate extract
1 tsp. artificial sweetener
2 tsp. sugar free chocolate topping
1/4 c. water
7 to 8 crushed ice cubes
Mix the above ingredients in blender until very thick. Makes 1 serving. 167 calories.
COCOA MIX
4 c. powdered milk
1/2 c. Coffee Mate
2 1/2 c. chocolate Quik
Dash salt
Mix all together. Put 1/3 to 1/2 cup mix in cup and fill with hot water.
WHIPPED TOPPING
1/2 c. non-fat dry milk powder
2/3 c. ice cold water
1/2 c. sugar
2 tbsp. lemon juice
3/4 tsp. vanilla extract, optional
Chill mixing bowl before using. Blend powdered milk and ice water in chilled bowl using electric mixer until it forms stiff peaks (about 5 minutes). Gradually add sugar, beating well after each addition. Add lemon juice and vanilla, beat only until well mixed. Refrigerate and use as you would whipped cream. Makes about 2 1/2 cups.
VANILLA PUDDING
1 c. powdered skim milk
1/4 c. + 1- 1/2 tsp. cornstarch
2- 1/4 c. water
1 tsp. liquid artificial sweetener
1 tsp. vanilla
2 drops yellow food coloring
Mix powdered milk and water, and place in pan. Add cornstarch. Cook until thickened, stirring constantly. Cool mixture slightly. Add yellow food coloring, vanilla, and artificial sweetener. Pour into custard cups. Chill until firm. Makes 5 servings.
MUFFINS
1 1/4 c. quick oats
1 1/3 c. powdered milk
4 tbsp. raisins
2 tsp. baking powder
2 pkg. Sweet & Low
2 tbsp. flour
Mix in blender:
4 eggs
1 can applesauce (16 oz.) or 2 unpeeled apples
2 tsp. vanilla
2 tsp. cinnamon
Dash of nutmeg
1 tbsp. plus 1 tsp. margarine or oil
Add bowl mix and blender mix together. Stir well and put in muffin pan sprayed with Pam or use foil (paper liner stick) muffin liners. Bake at 350 degrees for 15 to 20 minutes. Makes 12 muffins (1 serving is 3 muffins).
PEANUT BUTTER BALLS
3/4 c. peanut butter
1/4 c. powdered milk
1/3 c. honey
8 crushed graham crackers
Wheat germ
Mix first 4 ingredients. Form in small balls and roll in the wheat germ.
SNACK (No cooking)
2 c. powdered or skim milk (no water)
1 c. peanut butter
1 c. honey or white Karo
Mix. Roll into balls or logs and slice.
CANDY BAR
3 packets or 1 tsp. Sweet & Low
1/3 c. powdered milk
1/3 c. peanut butter
1/3 c. oats
1/2 tsp. vanilla
1 1/2 tsp. water
Mix all ingredients. Shape into bar. Wrap in wax paper. Refrigerate until firm.
CHOCOLATE FUDGE
4 tsp. diet margarine
1 1/3 c. dry powdered milk
5 pkg. Equal
4 tsp. cocoa, unsweetened
4 tsp. sugar
2 tsp. vanilla
6 tbsp. water
Cook all on medium heat until boiling. Cook 8 more minutes until it thickens, stirring constantly. Pour into Pam-sprayed dish and chill. Makes 4 servings.
APPLE CUSTARD SQUARES
6 med. sized apples, peeled and sliced thin
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. water
1 c. powdered milk
2 eggs
1/4 c. sugar
1/3 c. flour
1 tsp. baking powder
2 tsp. vanilla
3/4 c. crushed cereal
Toss apples, cinnamon and nutmeg. Spread in greased 9x9 inch pan.
RANCH DRESSING FRIED CHICKEN
2/3 c. powdered milk
1 sm. pkg. Hidden Valley Ranch dressing
1 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. garlic powder
1 chicken, cut up
Mix; roll in chicken and bake.
SALMON CASSEROLE
1 sm. can mushrooms
2/3 c. macaroni (cooked)
4 oz. peas
3 or 4 oz. salmon
2 sm. pkgs. powdered milk
Sprinkle milk over top. Bake at 350 degrees FOR 35 TO 45 MINS.
TUNA FISH CASSEROLE
1 lg. can tuna, packed in water
1 sm. can English peas
1 c. powdered dry milk
1 onion
1 c. celery, cooked and juice
1 c. bread crumbs
Combine all of the above and bake on 350 degrees for 45 minutes.
BAKED CHICKEN
1/3 c. powdered milk
2 tsp. chicken bouillon (granulated)
2 tsp. paprika
1/2 tsp. salt or less (to taste)
1/4 tsp. pepper
1 tsp. dry mustard
Mix all ingredients. Then roll chicken in mixture. Cover bottom of large size baking dish or pan with foil. Have foil long enough to cover over chicken to cook. Bake at 375 degrees for 1 hour. During the last 10 minutes, roll back foil to finish baking.
Today I made Cottage Cheese and Ricotta Cheese from powdered milk. Here is how I did it. 6- cups water In a large pot combine 6-cups of fresh water and 3-cups of dry milk powder. Stir well to dissolve. Heat the milk over a medium flame until it is very warm, about 120°. Do not boil. This is hot to the touch, but not scalding. Remove from heat and stir in 1/2-cup of plain white vinegar. Allow this to stand for 10 minutes. A large mass of curds in an amber pool of whey will float on top. If the liquid is still milky looking, add another 1/4-cup of vinegar. Stir and stand again for 10 minutes. Strain the liquid to drain off the whey. A clean cloth can be used if strainer in not available. Save the Whey. It can be used as the liquid in bread or muffins or biscuits. Rinse the curds under cool water and store in the fridge. This recipe makes about 1-1/2 to 2-cups of curds. To Make Cottage Cheese To turn the curds into cottage cheese. Simply add a little evaporated milk or yogurt to the curds in a bowl and "cream" it. Just stir well to combine. Refrigerate until used.
To Make Ricotta Cheese After rinsing curds, allow them to drain well. Crumble and store in container in the refrigerator until needed.
More Powdered Milk Recipes
To Make Sweetened Condensed milk ½ - cup hot water Evaporated Milk 1-½ cups warm water Sour Cream Substitute 2/3- cup dry milk |
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