HOMESTEAD HELPER: POWDERED MILK

The portion of the post is “sponsored” by the fictitious product “Powdermilk Biscuits” “Made from whole wheat raised in the rich bottomlands of the Lake Wobegon river valley by Norwegian bachelor farmers” —Garrison Keillor

The other day, a regular customer to our Front Porch Farm Stand got to talking about raw milk – how expensive it is for a family with kids.   Of course, the conversation turned to how I grew up on raw goat’s milk and how our dietary habits have changed over the years.

She wondered what we drank.  I said that we really don’t drink milk at all. Our family has never been big on drinking milk. But when we use milk, we found a way to stretch it.

Stretch Your Stores

I remember my grandmother mixing  powdered milk into regular whole milk as a way of making the milk go further.  She used the instant dry milk and, back then, that did help to make the price of milk more economical.

We rarely use whole milk, but use (Organic) Non-Instant Powdered Milk in our coffee and when baking.  I like to mix up a enough powered milk in a quart canning jar and store it in the fridge for a week’s worth of use.

Powdered milk is a very good source of protein and we use the non instant (and, thus, more expensive) kind for more nutritional value.  We find that having fresh milk around when we don’t drink or even use that much tends to be a waste as it will spoil.  Having powdered milk around solves the dilemma for us.

Here are some ideas for using Dry Milk:

1. Add to pancakes.
2. Mix in muffin batter.
3. Add to scrambled eggs before cooking.
4. Mix in biscuits.
5. Mix dry milk ahead and refrigerate for drinking.
6. Cook hot cereal in dry milk.
7. Prepare hot chocolate.
8. Make Rice Pudding.
9. Make easy vanilla pudding.
10. Make cold chocolate milk.
11. Make the night before to pour over breakfast cereal.
12. Whiz a milk shake.
13. Prepare macaroni and cheese.
14. Make cream of potato soup.
15. Mix in bread dough.
16. Mix in casseroles.
17. Mix in cornbread.
18. Use in cake batter.
19. Add extra dry milk powder for added protein and calcium.
20. Add two tablespoons to fortify liquid meals with more protein and calcium.
21. Add to mashed potatoes.
22. Make into buttermilk.
23. Add to hot drinks instead of creamer.
24. Use in cookie recipes.
25. Take on trips to use for breakfast cereal.
26. Take camping.
27. Take backpacking.
28. Add to master mix for baked products.
29. Make a cream sauce for pasta.
30. Reconstitute and add to regular milk to reduce cost.
31. Make potato soup.
32. Make evaporated milk: one cup dry milk mixed with 2/3 cup water is the equivalent of 1 can of evaporated skim milk.

List Courtesy of BePrepared2Day

:: Resources ::

Dry Milk No Longer A Frugal Alternative

Powder Milk Biscuits

Recipes Using Powdered Milk via Recipe Chic

and last but not least!

[youtube http://www.youtube.com/watch?v=RHz91b74QbY&fs=1&hl=en_US]

Comments(23)

  1. Chris says:

    Thanks for the good ideas for use of powdered milk!

  2. Andrew says:

    I believe that one of the single greatest contributors to maintaining our current unsustainable farming practices is the heavy use of unbalanced government subsidies. Your customer spoke of the cost of raw milk, especially to a family with kids. Yet raw milk is, as denoted by the name, a raw material. It should be the cheapest dairy product of all. It cost money to separate milk. It cost money to pasteurize it and more to package and ship it. That true cost of production is hidden from the end consumer and is instead shuffled into their tax burden.

    Why on Earth is powdered milk then the cheapest way of stretching the milk? Your grandmother used the most process-intensive, cost-intensive end product to stretch the raw material. In what economic model does that make sense? If the producer of the raw milk received the same level of subsidization as diary processors do, that customer would be being paid to drink raw milk.

    • Ken says:

      Powdered milk is cheapest because it has a long shelf life, weighs less and doesn’t require refrigeration – the difference in price is probably more related to efficiency of scale than to government subsidies. Raw milk might be cheaper if you buy it direct from a nearby farmer which you might prefer for aesthetic reasons. Watch out for life changing bacterial infections though. Pasteurization was developed for a reason.

  3. Mia says:

    @Andrew- that is the result of living in an upside down world where eating naturally isn’t the norm nor encouraged. .

  4. Michelle says:

    Can you share a link to the powdered milk you buy? My family has been raised on the store bought stuff (ick, to me) and so far, we have yet to find a powdered that is realistic enough for regular usage. Thanks!!!

    • Anais says:

      @Michelle: Sure. We are part of a local food co-operative that purchases in bulk from Azure Standard http://www.azurestandard.com/

  5. Lina Petra says:

    It seems strange to me that you would be talking about using milk at all right now. We have had a Chernobyl sized nuclear meltdown in Japan and radioactivity HAS gone up in all our animal milk in California. The levels are low, but ingesting radioactivity is worse that background exposure. Maybe talking about straight up REPLACEMENTS for milk would be better right now?

  6. amy manning says:

    I hate to be Ms. Contrary, but I would like to make you aware that processing milk down to a powder has very negative consequences… powdering milk creates oxysterols, which are oxidized cholesterol, easily absorbed by the body. Don’t take my word for it, google oxysterols in powdered milk and read up.

    • Anais says:

      @amy manning: Ok, good to know! Thanks for pointing it out. Does that include “non instant dry milk?” Google, here I come.

      • amy manning says:

        @Anais, I’m pretty sure it does, sorry to say.

      • Mia says:

        Amy, are you sure? I found this quote on google search: “As I explain above, non-fat powdered milk contains no cholesterol and so is not a concern.Powdered whole milk will contain small amounts of cholesterol and may be a small concern.”

  7. Ginger says:

    I used to use powdered milk until I listened to a lecture by Dr. Christopher. Ummm…no thanks. We are quite happy with no milk at all. I make things creamy with blended nuts or sunflower seeds.

    But I believe in being frugal and have learned a lot about that from your blog. Thank you.

    • Anais says:

      @Ginger: Ok, good to know, will have to check his lecture out then. Does that include “non instant dry milk” (that’s the stuff we use for baking, coffee)?

    • littlegreengardengal says:

      @Ginger, I used to use non-instant powdered milk a lot (also from azure standard coincidentally – great company!!) until I read about this issue in the Nourishing Traditions book. Since then I have almost completely quit using it. Except I do still add it to my raw milk to make thicker yogurt sometimes, although I keep trying to find other ways of making thick yogurt without doing that.

  8. RuthM says:

    Dry milk is something I am definitely looking into for my food storage! Thank you for posting this list!

  9. Nebraska Dave says:

    Anais, Garrison Keillor is always such a hoot. I had to watch it twice. It added a nice touch to your post. One thing I’ve come to understand in my old age. well, old is relative your know. It’s always 20 years older than you are. That’s my philosophy and I’m sticking to it. Therefore I’ll never get old. OK, back to one thing I understand. That is everything in moderation is the best policy. If I was to listen to everything I’ve heard over my life time about what not to eat then I fear I would have starved as everything at one time or another has come under scrutiny.

    Have a great powder milk biscuit in a blue box day.

    • Mia says:

      ,
      Nebraska Dave, that is also my definition of old…and I am sticking to it!

  10. Alice says:

    I have used my share of powdered milk but have since learned the truth about milk. Check out this link
    http://www.rense.com/general26/milk.htm
    My grand daughter had ashama. Cleared up when I took here off milk. My nice had ezema since birth. Her parents spent tons of money taking her to the Dr. All the pills and creams cured nothing. Took her off milk and her skin is clear and pink for the first time in her 9 years.

    • Kathleen says:

      @Alice,
      My daughter suffer with eczema when she was a toddler.Glycerin and an aloe lotion sold at Publix was as effective or even better than a prescription cream. The child may have been allergic to milk or she out of grew it. My daughter did.

  11. Dan says:

    Have you guys tried your hand at cheese making? If you have, I haven’t made it through all of the blog archives yet, but I’m catching up. 🙂
    I’m about to make some Farmhouse Cheddar using organic milk. It will be an interesting adventure.

  12. Thuc LN says:

    I think the formula is very convenient but still ensure fresh milk nutrition and safer.

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