The Stake Cannery has lots of powdered milk right now at about half the price it was a couple of years ago.; the price is $40.20 for 25 pounds. Remember, if you don't want to start out with a full 25 pounds, you can buy just one can. The only catch is, if there are no cans of powdered milk available, you will need to can the whole bag and leave the remaining cans on the shelf. Not a bad option. :) Contact your ward cannery specialist to schedule a time to go to the cannery.
Cream of anything soup mix
2 cups instant nonfat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 T dried onion flakes
1 t basil, crushed (optional)
1 t dried thyme, crushed (optional)
1/2 t pepper
Combine ingredients, mix well. Store in airtight container. Makes 3 cups of mix, which will make the equivalent of 9 cans of soup.
To use: combine 1/3 cup of mix with 1-1/4 cups cold water in a saucepan. Cook and stir until thickened. Add 1 T butter or olive oil if you wish. Add chopped, cooked meats and vegetables as desired. This soup is considered low in sodium.
NOTE: Making your own mixes is a great way to get your family to eat healthier. For instance, my sons are allergic to corn, so I spent a lot of time making my own cream sauces for casseroles when they were little, as I couldn't use prepared cream soup from a can. With this recipe, I can substitute tapioca starch for the corn starch and use kosher bouillon (most bouillon has corn syrup in it). You may also have noticed the above recipe has no salt added. That's because most bouillon has tons of salt in it already! If you use a salt-free variety, you will want to add some salt. :)
Sweetened Condensed Milk
3/4 cup non-instant powdered milk (1-1/3 cups if instant)
3/4 cup sugar (granulated)
1/2 cup hot tap water
2 T butter
Melt butter in hot water, place hot water in blender. With blender going, add sugar and powdered milk. blend until smooth. Makes about 14 ounces. It can be stored up to 2 weeks in the refrigerator.
NOTE: This recipe can be used in place of one 16 ounce can of sweetened condensed milk in any recipe and you won't know he difference.
Creamy hot or cold chocolate mix
9-1/3 cups instant nonfat powdered milk
3 cups sifted powdered sugar
1-3/4 cups unsweetened cocoa powder, sifted
1-3/4 cups (or one 6-ounce jar) nondairy creamer
Mix all ingredients thoroughly in a large bowl. Sift mixture if there are little lumps of cocoa powder or powdered sugar. Store in an air tight container or gallon zip top bags at room temperature for three months. Stir before measuring. Makes about 11 cups of mix.
To Use: Mix 1/2 cup of mix to 1 cup hot water. Stir until dissolved. Add more water to taste. Chill if you want cold chocolate milk.
VARIATIONS:
- For mint hot chocolate, try adding a few finely crushed candy canes to the mix. They're all on clearance this time of year.
- For Mexican hot chocolate, add 2 T ground cinnamon.
Yogurt from powdered milk
Remember this post from last year? It's another great way to use powdered milk!
Link to "Making yogurt from powdered milk."
Powdered milk reconstitution
To substitute instant for non-instant powdered milk or vice versa, use the chart below. Also, you can substitute powdered milk in most recipes by adding powdered milk to the dry ingredients and adding the water amount to the wet ingredients.
Water--------Instant Dry Milk-------Non-instant dry milk
1/4 cup-------1 T---------------------3/4 T
1/3 cup-------1-1/2 T----------------1-1/4 T
1/2 cup-------2 T---------------------1-1/2 T
2/3 cup-------3 T---------------------2-1/2 T
1 cup---------1/4 cup-----------------3 T
1 pint---------1/2 cup-----------------1/3 cup
1 quart-------1 cup-------------------3/4 cup
1/2 gallon-----2 cups-----------------1-1/2 cups
1 gallon-------4 cups------------------3 cups
*Shelf life of powdered milk
40 degrees F -- up to 5 years
70 degrees F -- 2-1/2 years
90 degrees F -- 6 to 9 months
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