With dairy prices on the rise, home cooks are seeking creative ways to save on their food bill. They may even be tempted to try dry milk, although it's not always the cheaper way to go.
But if you already have cans of milk powder stashed in your basement for an emergency, now is the time to pull some out and get better acquainted. Food storage experts say you should rotate your stock, so what better time to unload your old milk?
"When the price of fresh milk was as low as it has been the past few years, it wasn't necessarily cheaper to use powdered milk," said Teresa Hunsaker, a home economist with the Utah State University Extension Services. But a number of factors, including high costs for feed, gas and other farming expenses, have driven up prices for fluid milk.
At local supermarkets, you can find a small box of Carnation Instant dry milk that makes three quarts of milk for $2.99. Currently along the Wasatch Front, the price of a gallon of milk is hovering around $3. Since there are four quarts to a gallon, you'd get a quart less of the Carnation milk for the same price as fresh.
A generic brand in a bigger box makes 2 gallons of milk for $4.99, which would be $2.50 per gallon. Is saving 50 cents a gallon worth it?
That depends on how much milk your family goes through, and if they can handle the taste of powdered milk. If the price of fresh milk goes higher — and some reports predict it could reach $4 a gallon — the savings would be more dramatic, especially if you're able to buy dry milk in bulk or find it on sale. (Soy milk, if bought at around $2.50 per liter, and rice milk, at $2.50 per 32 ounces, won't save you money over cow's milk at this point. But you may be able to find better prices if you buy in larger quantities. Canned evaporated cow's milk, at 99 cents per 12-ounce can, is $2.67 a gallon when reconstituted.)
Bargains in dry milk sales will be hard to find. The price of dry milk usually follows the price of fresh milk, said Hunsaker, as does other dairy products, such as sour cream and cheese. Also, with the demand for fresh milk as high as it is now, less of it is being processed into dry milk, said Mike Brown, the Utah Dairy Commission's director of marketing and communication.
"A lot of people don't realize that fluid milk is only made into powdered milk when there's excess milk," he said. "But right now, since there isn't any excess, there's not a lot of powdered milk being made. So you're going to see that cost come up."
So, if you see a great deal on dry milk, does that mean you should snap it up?
"Only if you'll use it," said Brown. "People get in trouble if they buy a ton of it and it goes to waste."
According to the USU Extension, milk powder stored in ideal conditions (in vapor-proof packaging in a cool, dry place) keeps well for two years (the Provident Living/food storage area on www.LDS.org says two to three years). After that, the color, flavor and nutritional value begins deteriorating.
All the more reason to pull out the milk in your food storage now. You're getting the same nutrition — protein, calcium, phosphorus, riboflavin, etc. — that you would get from fresh skim milk, said Becky Low, a home economist with the Utah Dairy Commission. In most cases, the fat is removed during the drying process to keep it from going rancid quickly. (This fat goes into butter, ice cream and other dairy products.)
Those who haven't tried drinking reconstituted milk may expect it to taste like their usual Meadow Gold. Those who remember it from their childhood know better. It seems that a lot of food-storage savvy moms over the years have tried sneaking it into the family milk carton, thinking nobody would notice. As if.
"You have to consider that the processing gives it a different taste, it's a little sweeter. And there's no milk fat, which makes a difference," said Low. "If people take it out of their storage and it's been there a long time, it will have an older flavor to it."
Naysayers describe the taste as more like liquid chalk than milk.
"Most people, unless they are really committed to it, are not going to use reconstituted dry milk as a full replacement for fresh milk," said Hunsaker. "But I know people who do."
She said many people prefer the flavor of whey-based dry milk substitutes (Morning Moo's is one brand available in local supermarkets). They often cost less than dry milk but contain some hydrogenated vegetable oil and corn syrup solids as well as the dairy whey and milk solids.
Before investing in bulk, Hunsaker suggests buying several types in small quantities to see which tastes best to your family. In all cases, the flavor improves when it's mixed ahead of time and well-chilled. A dash of vanilla or a pinch of sugar can make it a little more palatable, too.
Rather than converting to straight powdered milk for drinking, Hunsaker recommends using it in baking and cooking first.
"It's amazing how much you can supplement your fresh milk by using reconstituted milk in your soups, sauces, gravies, breads and cakes," she said. You can keep a quart of reconstituted milk on hand in your refrigerator, or you can add it in powdered form to other dry ingredients and then add the water, depending on the recipe. Hunsaker makes her own pancake mix that has dry milk in it. The USU Extension has a "Magic Mix" recipe that can be used to make everything from pudding to cream soups to pasta sauces.
The "powdered" flavor isn't as noticeable in smoothies. Keep a container of dry milk near the blender, and add a scoop to your favorite fresh fruit before whirring with ice. Or blend the milk powder with chocolate drink mix to keep on hand for hot chocolate. For a richer flavor, add a little non-dairy coffee creamer to the mix.
To use it for drinking, first try a ratio of two-thirds fresh mixed with one-third reconstituted milk, advises Hunsaker. "Once your family doesn't notice that, mix it half-and-half. Then, if you might be able to go to two-thirds dry and one-third fresh, great."
"Instant" and "non-instant" (also called regular) milk have the same nutrients. The instant milk is clumped into tiny granules, so it dissolves quickly in water. The non-instant is powdery like flour. When mixing with water, it takes more whisking and stirring to get all the lumps out. Some people find it easier to mix it in the blender and then let it sit a few minutes until the foam subsides. Or they use it in a recipe where it's first mixed with flour or sugar, so it dissolves easier, said Low. Non-instant milk is usually sold in bulk. (The type found at LDS dry-pack canneries is non-instant.)
Because of the granules, the volume of instant milk when dry is greater, using 1/3 cup of instant milk per cup of water. The non-instant labels call for 1/4 cup of the powder per cup of water. The whey-base substitutes are a different concentration — 2 tablespoons to 1 cup of water in the case of Morning Moo's. So recipes should be adjusted accordingly. To avoid the math, just mix a quart according to package directions and keep on hand in the refrigerator, then use in recipes as you would fresh milk.
LOW-FAT PUDDING POPS
1/2 cup non-instant milk ( 2/3 cup instant)
1 package fat-free instant pudding mix (banana cream and chocolate work well)
2 cups water
Mix the milk powder with pudding mix. Add water and whip with wire whisk until smooth. Pour into popsicle trays or small paper cups with a plastic spoon inserted after the pudding sets. Freeze until firm. — Valerie Phillips
STRAWBERRY SMOOTHIE
1 16-ounce package frozen sliced, sweetened strawberries
1/3 cup instant nonfat dry milk, or 1/4 cup non-instant (or 2 tablespoons Morning Moo's)
1 cup cold water
Allow the berries to partially thaw. Add all ingredients to blender and puree until smooth. Serves 2.
Variations: You can also use frozen unsweetened strawberries, or other types of fresh, canned or frozen fruit. Just sweeten to taste. With fresh or canned fruit, you'll want to add 6 or 7 ice cubes instead of the cold water. — Valerie Phillips
MAGIC MIX
4 cups instant (or 2 1/3 cup non-instant) dry milk
1 cup flour or 1/2 cup cornstarch
1 cup (2 sticks) margarine
Combine dry milk, flour and margarine into a large bowl and mix until it looks like cornmeal. Keep mix tightly covered in the refrigerator. Makes 5 cups. Use in the following recipes:
Cream Soup:
4 cups water
2 cups Magic Mix
1 cube or 1 teaspoon bouillon granules
One or more of the following:
3 cooked carrots, mashed
3 potatoes, cooked and chopped with 1 tablespoon chopped onion
1 can chopped clams
1 package chopped spinach, cooked
1 can cream-style corn and 1 tablespoon chopped onion
Combine water, Magic Mix and bouillon in a saucepan. Stir over medium heat until slightly thick. Add desired ingredients. Heat thoroughly. Serves 4.
White Sauce: Combine 2/3 cup Magic Mix with 1 cup of water. Stir over medium heat until it starts to bubble. Use for all recipes calling for white or cream sauce.
Macaroni and Cheese: Make white sauce and add about 1 cup grated cheese and 1/2 teaspoon salt or garlic salt. Combine with cooked macaroni.
Pudding: Combine 1 cup Magic Mix with 1/2 cup sugar, 2 cups water, and 2-3 tablespoons cocoa (optional). Stir over medium heat until pudding bubbles. Add 1 teaspoon vanilla and beat. Cover and chill. makes four 1/2 cup servings.
Fudgesicles: Combine 1 recipe of pudding with 16 teaspoons instant (9 teaspoons non-instant) dry milk and 1/2 cup water; beat until smooth. Pour into ice cube trays or small paper cups. Insert plastic spoon and freeze until solid. — USU Extension Services
BROCCOLI CHEESE SOUP
This microwave recipe takes less than 30 minutes to prepare. You can use mashed potato flakes instead of cornstarch as a thickener — another way to use a food storage item.
1 16-ounce package frozen broccoli cuts
2 tablespoons dry minced onion
1 14-ounce can chicken broth, or 2 bouillon cubes and 2 cups water
2 tablespoons butter
2 cups water, divided
2/3 cup instant nonfat dry milk (or 1/2 cup regular dry milk, or 1/4 cup Morning Moo's)
2 tablespoons cornstarch
1/2 teaspoon freshly ground pepper
1 teaspoon garlic powder
2 cups grated sharp cheddar cheese
1/2 cup grated Parmesan cheese
Mix broccoli, onion, broth and butter in a large microwaveable bowl. Microwave on high about 5 minutes, or until broccoli is tender. Pour mixture in blender and add 1 cup of water, the dry milk and cornstarch. Blend until smooth or slightly chunky, as desired. Pour back into the cooking bowl and stir in 1 more cup of water, pepper and garlic powder. Microwave on high, about 5 minutes, or until soup thickens. (Stir halfway through to disperse cornstarch and keep lumps from forming.) Remove from microwave, stir well and fold in cheddar cheese. Serve hot, with a sprinkle of Parmesan on top. — Valerie Phillips
BACON CORN CHOWDER
This can be ready in less than 30 minutes.
2 large potatoes, diced
2 tablespoons dry minced onion
3 chicken bouillon cubes
2 tablespoon butter
2 cups water
2 cans whole-kernel corn
1 teaspoon dried thyme
1 teaspoon dried rosemary, optional
1 teaspoon garlic powder
2/3 cup instant nonfat dry milk ( 1/2 cup regular dry milk, or 1/4 cup Morning Moo's)
1/2 to 3/8 cup jarred real bacon pieces
1/2 teaspoon freshly ground pepper (or to taste)
Put potatoes, onion, bouillon, butter and water in a stock pot and bring to a gentle boil. Cook until potatoes are tender. Add corn, thyme, rosemary, garlic powder, dry milk, bacon pieces and pepper, and simmer a few minutes until flavors are well-blended. Garnish with bacon pieces, fresh herbs or a grind of pepper. — Valerie Phillips
MOCK ORANGE JULIUS
2 cups orange juice
2 tablespoons sugar
1/2 cup powdered milk (regular)
1/2 teaspoon vanilla
1/2 cup crushed ice
Put all ingredients in blender and blend until ice is totally crushed. Makes three 6-ounce servings. — LDS.org
PEANUT BUTTER CHEWS
1 cup peanut butter
1 cup corn syrup or honey
1 1/4 cup powdered sugar
2 cups instant (1 1/4 cups non-instant) dry milk
Mix all ingredients well. Press into a cake pan or pie plate, or roll into walnut-size balls. Makes about 25 pieces. — USU Extension
E-mail: vphillips@desnews.com