There's a Cow in the Kitchen

Powdered Milk Recipes
Submitted by: Janice Thomas

Mixing Fluid Milk For Drinking

To make            Water                  Monist milk
1 gallon            3 3/4 qts            3 cups
1 quart            3 1/2 cups            3/4 cups
1 cup                  7/8 cups            3 Tbsp
1/2 cup            1/2 cup            1 1/2 Tbsp

Stir the milk powder before measuring.  Fill a wide mouth jar or pitcher with sufficient water and slowly pour the milk into it.  Beat briskly with a good wire whisk.  (Can be blended in blender, but is not necessary.)  For the best flavor, refrigerate at least 8 hours before using.

To Use in baking:

When baking, especially breads, use the non-instant milk as it requires no scalding.  Add the required amount of milk powder to the dry ingredients and use plain water for the liquid.  For example: If a recipe calls for 1 cup of milk, stir 3 Tbsp. of non-instant milk powder into the flour and use 1 cup of water in place of the milk in the recipe.
 

Storage of Powder Milk

Powdered milk must be rotated, even if you package and store it
correctly.  Powdered milk will store well at 70 degrees for 12 months at 40 degrees for 24 months, but only 3 months at 90 degrees.

                 

Basic Recipes

Yogurt
Beat: 2 /12 cups non-instant powdered milk (or 4 1/3 cups instant)
Into: 3 cups tepid water
4 Tbsp previously prepared yogurt (If you are using commercial yogurt, use the freshest available and us the whole carton 6 oz. or 8 oz.)

Pour in: 1 quart tepid water
Stir well.  If you have a good yogurt maker, follow the manufacturer's directions.  If not, pour into 4 pint bottles and set into a deep pan filled with warm water (100-120 degrees).  Set the pan into an electric fry pan and set the control at 110 degrees.  Check the consistency at the end of 3 hours.  It may take longer, however, especially if your start is not fresh.  If the temperature is to high or low this will also make the milk slower in setting.  When thick refrigerate.

Things that can go wrong in making yogurt:

1. If milk mixture is disturbed while incubating the whey will separate and become watery and lumpy.
2. If mixture is too hot the bacteria will be killed.  Add more starter to the same mixture and incubate again, adjust temperature and keep at 110-115 degrees.
3. Make sure starter is fresh.  For best results it should be less than 5 days old.
 

Note: yogurt can be frozen for several months.  It may lose its
consistency and separate after thawing so it is best used after freezing in cooking.
 

Sour Cream

Pour yogurt into a strainer lined with cheesecloth or muslin and allow to drain until it is the thickness of sour cream.  This will take several hours.  It will drain much faster at room temperature.  The whey can be saved to use as the liquid in homemade breads.  Store in a covered container in the refrigerator.  For longer storage.  Store in the freezer.

Cream Cheese
Use the same process as you used for sour cream but allow to drain longer (usually overnight).  When it has reached the consistency of cream cheese, put into a covered container and store in the refrigerator or freezer. 

Note: To give this cheese more flavor, season with salt and a
little brown sugar or mix with chopped  chives or nuts to create a
spread.  For sharper cream cheese use yogurt that is several days old.
 

Cottage Cheese

In a large bowl-Dissolve:

1/4 rennet tablet (Junket)
In: 2 quarts of warm water
Mix in: 3 cups of non-instant milk (5 1/3 cups instant)
1/2 cup buttermilk

Be sure to completely dissolve the milk.  Pour milk mixture into cake
pans or pans that will fit in your sink.  For the recipe use two cake
pans pouring half the milk into each.  Allow to stand in a warm room
until set.  If the room is very warm it can take as little as three
hours, but if cool, sometimes as must as 10 hours.  (Mix it night and let it sit all night and then it is ready in the morning).

When a firm curd has formed, cut into 1/2 inch squares (cutting smaller will make the curds smaller, you may want to cut much smaller), set the pan into a sink of hot water.  Stir gently at frequent intervals to warm evenly.  when the curds and whey have separated, drain in a colander and then set the pan into warm water again  draining off the whey several times until the curds  have hardened to the consistency you desire.
(Take a curd in your hand and press between two fingers if it holds its shape it should be hard enough).  Put cheese in a strainer and run cold water through the cheese until it is cold and well washed.  Season with salt to taste and add whole milk or half and half to make it as creamy as you desire.

Cool Whip:
1 tsp. gelatin
2 tsp. cold water
3 Tbsp boiling water

1/2 cup ice water
1/2 cup dry milk
3 Tbsp. sugar
3 Tbsp. oil

Chill a small mixing bowl.  Soften gelatin in 2 tsp. cold water, then add boiling water, stirring until gelatin is completely dissolved.  Place ice water and dry milk into chilled bowl.  beat at high until stiff peaks form.
Add sugar, still beating; then the oil and gelatin.  Place in freezer 15
minutes.  Then transfer to the refrigerator till ready to use.  Stir
before using to retain creamy texture. 

Yield: 2 Cups.  Approx. 20 calories per Tbsp.
 

Sweetened Condensed Milk
Combine:

 3 /4 cup powdered milk
 3/4 cup sugar
Place in blender: 1/2 cup hot water
 

With blender going pour in the ilk and sugar mixture and blend until
smooth.  this quantity substitutes for one can of Eagle Brand milk.  For these recipes where the sweetened condensed milk is replacing shortening, as in some cookie recipes, add 4 Tbsp. of butter or margarine to the hot water.

 

Fudgesicles

3/4 cups sugar            1/4 tsp salt
3 Tbsp. flour                  3 Tbsp cocoa
1 Tbsp cornstarch            1 1/4 Cups milk powder
 

Beat  all ingredients into 4 cups boiling water.   Cook for 1 minute.
Add 1/2 tsp vanilla.  Pour into molds, and freeze.

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