POWDERED MILK & CHEESES
February Goal
Non fat Dry Milk/Dairy 75 Lbs. Per person
Nonfat dry milk (Instant and Non-Instant)
Evaporated milk (cans), Buttermilk Powder, Chocolate Milk
Dry powdered Cheese, Bottled cheese
Rice milk, Soy Milk or other milk substitutes
Powdered milk may be purchased in both instant and regular forms. There is no nutritional difference between the two forms, and the storage life is equivalent. Buy “extra” grade “low heat” powder. It should have been dried using a “low heat spray process”. It should ideally also have been fortified with vitamins A and D.
Dry milk should stored in a tightly covered container and stored in a cool, dry, and dark location up off the floor. Dry milk must be rotated even if you package and store it correctly. Dry milk will store well at 40 degrees F. for 36 – 60 months and at 70 degrees F. for 12 – 24 months. Dry milk will store longer when packed in vacuum or nitrogen.
Other dairy products which may be stored include: canned evaporated milk, canned baby formula, powdered baby formula, cream substitutes, cheese spread, brick cheese, powdered cheese, margarine, butter, powdered butter, dried eggs.
Powdered milk can be used in many ways to add extra nutrition to foods:
Ground Meats: Use ½ to ¾ cup instant nonfat dry milk to each pound of meat.
Cooked cereals: Before cooking mix an equal amount of instant nonfat dry
milk with the cereal. Take powdered milk along on camping
trips to add to cooked cereal or to use when making macaroni
and cheese or pudding.
Mashed vegetables: 6 – 8 T. of instant nonfat dry milk may be beaten into each
2 cups of mashed cooked vegetables (such as potatoes,
squash, sweet potatoes, or turnips.) Add enough cooking
liquid or water to make them light and fluffy.
Milk shakes or Drinks: Add 2 T. instant nonfat dry milk to each cup of fresh milk.
Use powdered milk in its dry form in making bread, meatballs, meat loaves, cookies, etc. It may be used for making cake frosting by replacing part of the powdered sugar with powdered milk. (The non-instant works best for this purpose). Use it in its reconstituted form for potato soup, chowders and other vegetable cream soups and sauces. Make gravy and homemade yogurt with it or use in any other way you would use fresh fluid milk.
Some hints for making powdered milk taste better are first of all to let it chill several hours before drinking. You can mix half and half with whole milk to make your milk for further and lower the fat. You can also try adding 1 ½ tsp. of sugar or 1 tsp. Vanilla to enhance the flavor.
CONVERTING INSTANT AND NON-INSTANT RECIPES
INSTANT NON-INSTANT
¼ cup 2 T Plus 2 tsp.
1/3 cup 3 ½ T
½ cup 1/3 cup
2/3 cup ½ cup less 1 T.
¾ cup ½ cup
1 cup 5/8 cup rounded
MAKING FLUID MILK
TO MAKE / WATER / NON-INSTANT / INSTANT1 gallon / 3 ¾ quarts / 3 cups / 5 2/3 cups
1 quart / 3 ½ cups / ¾ cup / 1 1/3 cups
1 cup / 7/8 cup / 3 T / 1/3 cup
½ cup / ½ cup / 1 ½ T / 2 ½ T
HOMEMADE YOGURT
Beat 2 ½ cups non-instant powdered milk (or 4 1/3 cup instant) into 3 cups tepid water. Add 4 T. previously prepared yogurt. (If are using commercial yogurt, use the freshest available and use 2 to 3 times the amount called for. Pour in 1 quart of tepid water. Stir well. If you have a yogurt maker, follow the manufacturer’s directions. If not, pour into 4 pints bottles and set into a deep pan filled with warm water (100 – 120 degrees). The water should cover the jars up the their necks. Keep warm for at least 3 hours and then check the thickness of the product. It may take longer, especially if your start was not too fresh. If the temperature is too high or to low, this will also make the milk slower in setting. When thick, refrigerate.
Yogurt may be flavored with fresh, canned, dried or strained fruit. You may also use jams, honey and vanilla, maple syrup, molasses, Tang, etc. for flavoring. Any flavoring should always be added after the yogurt is set. When adding any flavoring to yogurt, stir lightly. The more yogurt is stirred, the thinner it becomes.
I like this recipe that Lorraine McKay gave me, much better.
YOGURT Lorraine McKay
1 ½ cup regular powdered milk (2 ¾ cup instant milk)
1 (12 oz.) canned milk
1 can warm water
2 cups warm water
1 ½ cups Active yogurt
Whip together
Preheat to 250 – Turn off- Put mixture into casserole dish with lid. Do not use metal. Leave in oven about 10 to 12 hours or overnight.
YOGURT PANCAKES
2 eggs ¼ cup sugar
1 cup white flour 1 cup whole wheat flour
1 ½ tsp. salt 1/3 cup oil
1 tsp. vanilla 1 cup water
1 cup plain yogurt
Mix wet and dry ingredients separately and then combine until blended. Cook on preheated griddle at 350 degrees.
*May use vanilla yogurt and omit vanilla.
YOGURT “SOUR CREAM”
Yogurt replaces commercial sour cream in most recipes. Use plain or add chives, bacon bits, onion flakes, onion or garlic salt or seasoned salt. Use yogurt to replace sour cream in stroganoff. If your homemade yogurt is a little thin, pour it into a strainer lined with cheesecloth and allow draining until it is the thickness of sour cream. The whey can be saved to use as the liquid in homemade bread.
CINNAMON COFFEE CAKE
1 cup margarine, softened 2 cups sour cream
2 3/4 cups sugar, divided 2 T. ground cinnamon
2 tsp. Vanilla 4 eggs
3 cups flour 1 tsp. salt
2 tsp. baking powder
1 tsp. baking soda 1/2 cup chopped walnuts (opt.)
In a large mixing bowl, cream butter 2 cups sugar until fluffy. Add vanilla. Add eggs. one at a time, beating well after each addition. Combine flour, baking powder, soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. Spoon 1/3 of batter into greased 10 inch tube pan. Combine cinnamon, nuts, and remaining sugar: sprinkle 1/3 over batter in pan. Repeat layers two more times. Bake at 350 for 55 mins. or until cake tests done. Cool for 10 mins. Remove from pan to a wire rack to cool completely.
BAKED CHICKEN BREASTS SUPREME
1 1/2 cup plain yogurt or sour cream
1/4 cup lemon juice
1/2 tsp. Worcestershire sauce
1/2 tsp. celery seed
1/2 paprika
1 garlic clove, minced
1/2 tsp. salt, optional
1/4 tsp. pepper
8 boneless skinless chicken breasts
2 cups fine dry bread crumbs
In a large bowl, combine first ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight in the refrigerator. Remove chicken from marinade: coat each piece with crumbs. Arrange on a shallow baking pan. Bake uncovered at 350 for 45 mins. or until done.
YOGURT “CREAM CHEESE”
Use the same process as you used for “sour cream” but allow draining longer. When it has reached the cream cheese consistency, store covered in the refrigerator. It will need sugar added in most recipes.
YOGURT FRUIT SHAKE
½ cup yogurt 1 tsp. honey
½ medium banana 1-2 ice cubes
1 small fresh peach, peeled
Whip all ingredients in blender until smooth. Makes 1 cup
YOGURT POPSICLES
Combine: 2/3 cup powdered milk 12 oz. can frozen orange juice
2/3 cup water 1 T. vanilla
1 quart yogurt
Mix in blender. Pour into 2 oz. paper cups. Put a stick in the center and freeze. Or use Popsicle molds.
YOUGURT POPS
1 pint of plain yogurt or vanilla yogurt
¼ cup of frozen grape juice concentrate (concentrated apple, orange or pineapple juice may be used also)
1 T. honey or corn syrup
Pour all ingredients into mixing bowl and stir until well blended. Spoon mixture into Popsicle molds or paper cups. Pour spoons or Popsicle sticks into cups for handles. Freeze over night. Remove molds or cups and ENJOY!
YOGURT JELLO
1 pkg. Jell-O partially set 1 cup yogurt
When mixing Jell-O, leave out ¼ cup water. Add 1 cup yogurt to Jell-O. Fruit may be added.
YOGURT FRUIT DRESSING
Use plain yogurt with a little honey or sugar stirred in and pour over fresh or canned fruit for a quick salad.
YOGURT BUTTERMILKMix equal parts yogurt and water in blender. This replaces buttermilk in most recipes.
BUTTERMILK OR SOUR MILK
1 cup water 1/3 cup powdered milk
1 T. vinegar or lemon juice
HOMEMADE BUTTERMILK By: Peggy Layton
Combine: 1 cup non-instant dry powdered milk (1 ¾ cups instant)
3 cups slightly warm water
½ cup commercially cultured or previously made buttermilk
Shake or beat until blended. Cover and allow to stand in a warm room until clabbered (6 – 12 hours). Refrigerate after the milk is clabbered. Refrigerate after clabbering (Makes 1 quart). Save ½ cup buttermilk to use as a start for another quart. If you get a batch that won’t clabber, mix in ½ cup of fresh commercial buttermilk and allow to clabber. The most common things to use buttermilk in are chocolate cakes, buttermilk waffles, pancakes, muffins and breads.
BUTTERMILK SYRUP
1/2 cup butter 1 cup sugar
2/3 buttermilk 1 tsp. vanilla
½ tsp. baking soda
Mix butter, sugar, and buttermilk together and boil 2 full minutes. Remove from heat. Add vanilla and baking soda. Serve warm over pancakes, waffles, or French toast. Makes 2 cups of syrup.
VARIATIONS:
Cinnamon Syrup – stir in ½ tsp. cinnamon
Orange Cinnamon Syrup – stir in 2 T. orange juice concentrate and ½ tsp. cinnamon
CINNAMON BISCUITS
Mix: 4 cups flour 2 tsp. salt
5 tsp. baking powder 2 tsp. cinnamon
1/2 cup sugar
Add: 1 cup shortening or margarine 1 egg
1 1/2 cups buttermilk 1 cup raisins (optional)
Mix together, roll on floured surface, cut and bake at 400 for 15 mins. When cooled frost with icing.
Icing: 2 cups powdered sugar, 1/4 cup water, 1 tsp. vanilla.
6-WEEK BRAN MUFFINS
1 cup all bran ---- put in bowl and pour 2 cups hot water-stir
2 cups 100% bran
Cream together: 3cups sugar
1 cup shortening
Add: 4 eggs
1 qt. buttermilk (4cups water, 1 1/3 cup powdered milk. 4 table lemon juice)---mix well and add bran mixture 5 tsp. Baking soda
Add: 5 cups flour ------like thick cake batter
Grease muffin thins well. Batter keeps well in fridge for about 6 weeks. Bake at 400 for 20 mins. Cup cake papers in muffin tins work excellently.
CREAM CHEESE By: Peggy Layton
1 quart whole milk or (4 cups water mixed with 1 cup powdered milk)
¼ cup buttermilk 2 cups whipping cream
1 T. Water 1 Rennet Tablet
In a large saucepan combine powered milk and water, cream, and buttermilk. Warm over low heat until mixture reaches 100 degrees F. Remove from heat dissolve the rennet tablet in the water. Add to the milk mixture and stir for 1 minute. Pour into a large glass bowl; cover and let rest undisturbed in a warm place for 16 to 24 hours or until firm curd has formed. A yellowish liquid will form around the curd.
Line a strainer with several layers of dampened cheesecloth large enough to be tied into a bag. Set the strainer over a bowl and drain the whey, then drain the soft curd until no more whey remains. Tie the corners of the cloth to make a bag. Hang it over the sink to drain. If the room is hot, drain over a bowl in the refrigerator.
Line the strainer with a clean piece of cheesecloth. Remove the cheese from the bag and mix the firmer outer cheese with the softer inner cheese. Place in the strainer and fold the ends of the cheesecloth over the cheese. Place a sauce on top and weigh it down with an object weighing about a pound. Place a bowl under the strainer and refrigerate.
Let the cheese drain overnight or until it is of the desired firmness. Add more weight if needed. Remove the cheese from the cloth. Pack into cheesecloth lined mold. Cover with plastic.
To unmold, lift cheese by the wrapping, peel back the cloth, and invert onto a dish. Store in the refrigerator. Eat within 3 days.
HAMBURGER NOODLE BAKE
1 ½ lb. ground beef browned with 1 clove garlic and 1 tsp. salt and pepper to taste.
Add: 2 – 8 oz. cans tomato sauce. Cover and cook slowly 15 to 20 minutes.
1 – 8 oz. pkg. wide egg noodle cooked until tender
6 green onions finely chopped
3 oz. softened cream cheese
1 cup sour cream
Mix together. Layer hamburger mixture, noodles, and cheese mixture in a casserole dish. Bake at 350 until bubbly. For freezing mix all the ingredients in a bowl and put in a gallon bag.
CHERRY DESSERT
20 graham crackers crushed ¼ cup powder sugar
¼ margarine, melted *Combine then line pan.
½ pt. Whip cream, whipped 8 oz. cream cheese
1 cup powder sugar
Whip cream and set aside. Add a little powder sugar to cheese at a time. Combine cheese and whipping cream together. Add to graham crackers. Add cherries.
“CREAM CHEESE” PIE
Beat together 1 cup “cream cheese” and ½ cup powdered sugar. Spread in the bottom of a baked pie shell or graham cracker crust. Chill. Top with pie filling.