Maybe I'm just milking this subject for all it's worth. But my story on dry milk garnered so much response, I wanted to share some readers' tips about using it.
Jeffery D. Woodall of Clearfield said the secret is to store the powdered milk in the freezer before mixing. He discovered this accidentally, when a weevil outbread caused his family to store all their powdery dry products in the freezer.
"The milk seemed to taste better when it was mixed up ice cold. No foam, no chalky taste," he said. "If you need fat in your milk, keep a can of half-and-half around to fatten up the mix. It's all about what you're used to drinking."
Woodall buys dry milk in bulk at a local price club and figures he saves nearly 50 percent over the price of fresh milk. That adds up, since his family of seven drinks almost two gallons of milk per day.
"I found out several years ago that powdered milk can taste like 2 percent or skim milk by not mixing so much of the powder into the water," wrote Juanita Golson of Clarksville, Tenn. "You only need about 3/4 the amount of powder that the box calls for. My children have been brought up on powdered milk and have no problem with drinking it. Before I found out about the mix ratio, I did have a problem drinking it, but not anymore. That's all we have bought for more than 24 years."
"I live in Trinidad and Tabago and use powdered milk all the time," wrote Pamela Gwin. "We don't have wet milk in our town's store very often. We use dry milk from Ireland. One key thing is to make it the day before. It does not taste good just-made. "
Kristen Jensen said she uses powdered milk to make yogurt and figures she pays only 15 cents per quart. Her recipe is similar to the one given below.
Teresa Hunsaker, of the USU Extension in Weber County, said she makes sweetened condensed milk and uses it for just about everything except making caramels. She also uses the following cream soup mix in place of canned cream soups in casseroles.
YOGURT
2 cups warm water (100 degrees)
1 cup non-instant powdered milk
2 tablespoons plain yogurt with live cultures
Pour warm water in blender. Add milk and blend well. Add yogurt and blend. Pour into jars or glasses. Place jars, neck deep in warm water. Cover with a lid. Maintain temperature 100-120 degrees for 3-4 hours. Mixture should clabber or set up. Chill immediately. Sweeten or flavor to taste. — USU Extension
HOMEMADE "CREAM" SOUP MIX
2 cups powdered nonfat milk
3/4 cup cornstarch
1/4 cup instant chicken or beef bouillon
2 tablespoons dried onion flakes
1 teaspoon basil leaves
1 teaspoon thyme leaves
1/2 teaspoon pepper
Combine all ingredients, mixing well. Store in air-tight container until ready to use. Makes enough to replace 9 cans of creamed soup.
Cream of Chicken Soup: Combine 1/3 cup of Cream Soup Mix with 1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Substitute for 1 can of soup casserole recipes. — USU Extension
SWEETENED CONDENSED MILK
2 cups dry powdered milk
2 cups sugar
1 cup hot tap water
2 tablespoons butter
Put milk and water into blender; mix well. Add sugar and butter and blend well; refrigerate. Can be used to replace canned sweetened condensed milk in cheesecakes, ice cream, caramel corn, etc. (except for making caramels). One can sweetened condensed milk equals 1 1/4 cups mix. It can be put into a recipe straight from the blender. — USU Extension
E-mail: vphillips@desnews.com