Powdered Milk and its Uses

Here are some things that you can do with your powdered milk. You don’t have to use them all the time, but you should know how to make them and how they taste.

Sweetened Condensed Milk

1 1/3 cup instant dry milk (¾ cup non instant)
½ cup hot tap water
¾ cup sugar
4 Tbsp butter or margarine, melted
Pour water into blender, add milk and sugar. Blend, Add butter and blend thoroughly. Let mixture thicken a little, and then use in recipes calling for canned sweetened condensed milk. Chill if not going to use right away. Makes 1 ¼ cups, equal to one can.

Evaporated Milk

1 1/3 cups water
1 cup instant dry milk (1/2 cup +1 Tbsp non-instant)
Mix water and powdered milk well. This is equivalent to one can of evaporated skim milk.

Whipped Topping

½ cup cold water
½ cup powdered milk
2-4 Tbsp sugar
1 tsp. lemon juice
½ tsp vanilla
Place water in a bowl to chill in the freezer (or you could use a bowl previously chilled in the freezer). When it has ice crystals around the edges, it is ready. Add powdered milk to the bowl of ice water. Use electric beaters to whip the milk until stiff peaks form; it will take about 5 minutes. Gradually ass desired amount of sugar. Add lemon juice and vanilla and beat only till it is mixed in. Serve right away for best results. (Do not over beat)

Storage Information

Store powdered in airtight containers in a cool, dark place. It’s stored properly it can last much longer up to 20 years (in #10 cans or mylar bags with an oxygen absorber). Since nonfat milk powder has little fat it does not go rancid, but it will lose nutritional value and develop a stronger flavor over time. Milk that is too old, works as a great fertilizer for your garden. (This I have not tried)