Resource: Powdered Milk Summary

Powdered Milk Summary--Jacquie L, Milk Librarian
2010 Peoria, Illinois Stake Food Storage Social

Note--If you would like a copy of this document and graph emailed to you, please contact Juanita Smith at FoodStorage@mchsi.com 

Web-sites:
http://www.hashworks.com/foodstorage.htm
http://www.simplyprepared.com/
http://safelygatheredin.blogspot.com/
http://oldrecipebook.com/junketrennetrecipes.shtml

Sources:

Simple Recipes Using Food Storage – Kolob Springville Utah Stake Relief Society and Home Storage Committee – June 2004

Food Storage Guide & Cookbook – Camarillo, California Stake – September 2003

Cookin’ with Powdered Milk – Peggy Layton – 1994

The Food Substitutions Bible – David Joachim - 2005

Tips:

• Powdered milk isn’t just for drinking! You can make so much from it: yogurt, cottage cheese, ricotta cheese, hard cheese, whipped cream, ice cream, sherbet, sweetened condensed milk, evaporated milk, sour cream, buttermilk, smoothies, peanut butter balls, truffles, custard, grape milk….. (see recipes on stake blog)
• Always use cold water to reconstitute powdered milk. Heat will make it clump and not mix uniformly.
• You can freeze store bought milk in it’s gallon jugs, thaw and use. You can also freeze whipped cream or even cream to use in sauces.
• Vary your storage. You don’t need to have all your stored milk be non-instant powdered milk.
• Assume recipes calling for powdered milk mean non-instant, unless otherwise stated.      
• Have your powdered milk available to use everyday. Have a portion from your #10 can in a smaller container with your baking supplies in your kitchen. Attach a label with simple conversion ratios so you can use it in any recipe.
• To help make reconstituted powdered milk taste better, use some vanilla or almond extract. Also try mixing half and half with your regular everyday milk.

Guidelines for Reconstituting Powdered Milk
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