Powdered Milk

• You can make all the commercial dairy products with powdered milk at 50-300% savings in less than 5 minutes.
• The finer the crystals in instant powdered milk the higher the quality and the better the taste
• Instant powdered milk takes twice as much powder to make the same amount of liquid as non-instant milk (1/2 non-instant or 1 c instant + 1 quart water = 1 quart drinking milk)
• Instant milk dissolves in all temperatures with a wire whisk—non-instant dissolves in warm water only
• Instant milk has a 10 year shelf-life; non-instant a 20 year shelf– life
• Moo Milk is considered a milk substitute because it is made from whey and contains less milk solids than powdered milk
• The quality and taste of powdered milk has greatly improved over the last 10 years because of the advances in manufacturing.

Skim Drinking Milk Recipe

Ingredients

• 2 c instant powdered milk
• 1 1/4 non-instant powdered milk
• 1 gallon water

Directions:

• Fill a gallon pitcher 1/3 full of warm water
• Add all the milk powder both instant and non-instant
• Stir with a wire whisk for about 1 minute
• Fill the pitcher with cold water
• Stir again for about 1 minute
• Refrigerate overnight so it is cold before drinking
• Stir again a few times in integrate the milk powder that has dissolved in the bottom of the pitcher with the rest of the milk

*Note: milk stored in a glass container will store longer in the refrigerator and stay colder.

Evaporated Milk

Ingredients

• 1 c hot water
• 1⁄2 t oil optional
• 1⁄4 t warm honey optional
• 1⁄4 c non-instant powdered milk or
• 1⁄2 c instant

Directions:

• Stir together until smooth.
• The honey & oil give the milk a more commercial flavor
• The milk can be used in all recipes calling for evaporated milk with or without the flavorings.

Sweetened Condensed Milk

Ingredients

• 1c water
• 2 T butter or margarine
• 2 c sugar or Splenda
• 2 c milk powder or 4 c instant

Directions

• Bring water, margarine and sugar to a boil
• Add milk powder and blend until smooth in a blender or use a wire whisk and stir milk in gradually.
• Refrigerate. Makes 1 quart.

Stores well in the fridge for up to one year. If sugar crystals develop, simply heat in the microwave to dissolve crystals and blend if necessary.

Information provided by Maryann’s Cupboards