If you’ve followed the amounts on most food storage calculators, you are likely dutifully storing a lot of powdered milk.  And, possibly wondering what to do with it (because, we really don’t want to drink it unless we absolutely have to, do we?)  I try to use my powdered milk in bread recipes to rotate it in my storage.  Below is a recipe for Indian Fry Bread that uses a cup of powdered milk per batch (and you don’t have to reconstitute it).  For drinking, I prefer the taste of Morning Moo milk over the standard powdered milk, and this brand is available in chocolate and strawberry flavors as well.  Through perusing the internet, though, I have read that Country Cream brand dry milk is the best tasting…the closest to the real thing.  I am trying to order a sample so I can try it.  Since we don’t want to store what we won’t use (or don’t know how to use), it makes sense to divide our storage between dry milk for drinking and for baking.

Indian Fry Bread

4 C. flour

3 heaping tsp. baking powder

1 1/2 C. warm water

1/2 tsp. salt

1 C. powdered milk

Mix all ingredients.  Roll or form into flat rounds with your hands and fry in small amount of oil.  Serve with chili and cheese, or with butter and honey.

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2 Comments to “A Way to Rotate Your Powdered Milk”

  1. Edna says:

    I’m going to try these. We’ve made a lot of fry bread over the years and used a little powdered milk but I bet the added milk makes it nice and soft.

  2. Kim N says:

    I have used it in creamy soups before, like potato. I also used it to make some hot cocoa mix.

    It can also be used to thicken homemade yogurt so I will be trying that out soon.

    I am going to have to make fry bread soon now. That sounds really good.

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