All About Food Storage » nonfat dry milk

Great Resource for Nonfat Dry Milk Recipes and Nutritional Info

Kim — Thu, 19 Aug 2010 05:09:48 +0000

I stumbled upon a wonderful handout on nonfat dry milk created by the Washington State Dairy Board. It is a very comprehensive booklet with everything you’ll ever need to know about powdered milk, including the health benefits of dry milk, storage, and suggestions for use. It also includes some great recipes to rotate your dry milk storage if you’ve found that you’re not using it up quickly enough. Click here to download a copy for your food storage files!

Breakfast from Food Storage

Kim — Thu, 04 Feb 2010 00:17:38 +0000

I just tried a yummy new whole wheat waffle recipe. This one uses both whole wheat flour and nonfat dry milk from your food storage. (I’m always looking for ways to rotate that powdered milk!) We topped these with a berry topping and whipped cream, but they are just as good with maple syrup.

WHOLE WHEAT WAFFLES

1 1/2 c. whole wheat flour (I like hard white wheat flour)

1 Tbsp. baking powder

1/2 tsp. salt

1/2 c. nonfat dry powdered milk (non-instant)

1/4 c. oil

2 eggs, beaten

2 Tbsp. sugar

Enough water to make the right consistency

Stir dry ingredients together, then stir wet ingredients together and combine. Add water last until the batter is the right consistency for waffles. Cook on hot waffle iron.

Free Food Storage Conversion Charts

Kim — Mon, 05 Oct 2009 02:28:36 +0000

Easily convert recipes to use powdered milk and eggs so any recipe can be a food storage recipe.

When I presented my demo for the Alison’s Pantry Food Show, I handed out conversion charts for powdered eggs and nonfat dry milk to easily convert them to larger amounts in recipes. I forgot to post the link for these when I posted the other handouts. If you got a copy at the Food Show, you may want to print this color version anyway. The egg chart is for Rainy Day Foods Powdered Whole Eggs. I will also be posting a chart for other brands (the water amounts for reconstituting vary slightly). Feel free to print these charts and copy them to put in the front of your cookbooks, or inside a cupboard door, or on a magnet on your refrigerator. If you keep them handy, you’ll find it’s very easy to use food storage products in your everyday cooking. Enjoy!

Milk and Egg conversion charts

Is it Cold Enough for Cocoa Yet?

Kim — Sat, 03 Oct 2009 04:44:05 +0000

At the top of my list of favorite things, just beneath my family, is hot chocolate. Sometimes as I’m stirring it, I think I hear Julie Andrews singing. I fancy myself somewhat of a cocoa aficionado. I love to try new varieties, and sometimes I mix up homemade recipes. Sipping a warm mug of hot chocolate is my favorite way to unwind at the end of the day. Here is this season’s first new hot chocolate recipe. It uses basic, everyday food storage ingredients to make creamy hot cocoa. Most homemade hot chocolate mixes call for coffee creamer, which has a lot of hydrogenated fat. I like that this one uses powdered vanilla instead. Homemade hot chocolate mixes make great gifts too. You can package some of the mix in cello bag (or Alison’s Pantry bread bag) tied with a pretty ribbon, add a few cinnamon sticks for stirring, and make easy gifts for your neighbors and friends.

CREAMY HOT CHOCOLATE MIX

5 C. instant powdered milk (#1108)

1 ½ c. powdered sugar

½ c. granulated sugar

1 ¼ c. Quality Cocoa Powder (like Guittard Cocoa Powder #4883 in AP catalog)

1 Tbsp. Sweet Vanilla Powder(#1534 in AP catalog)

1 Tbsp. Saigon Cinnamon (optional)

Sift or whisk all ingredients together. To serve, mix ½ c. hot chocolate mix with 1 cup water or milk. (I prefer milk.) Then warm to desired temperature. Add a cinnamon stick for stirring.

Cinnamon sticks also work well for aromatic Christmas tree ornaments. Just tie a few sticks together with pretty ribbon and place in the tree (or you can attach a hanger to hang them on the boughs).

I start thinking about Christmas in January. (I confess, I start decorating for Christmas the day after Halloween.) I love gifts I can make early so that the holiday season is more leisurely. You’ll start to see more and more of these ideas since my brain is becoming impatient to share them. I think this hot chocolate mix makes a cozy, homemade gift and a sweet use of basic food storage items.

Grrr-eat Granola Bread

Kim — Mon, 20 Apr 2009 02:00:37 +0000

I tried a fun new bread recipe today that uses granola. I’ll get the picture posted soon so you can get a visual, if not a taste, of this hearty bread. The recipe says to use granola without raisins, but I actually think I would like it with raisins or even chopped dried cherries. I love this recipe. It’s a great way to use the end of a box of granola (if your family loses interest in it) to create a wholesome batch of moist homemade bread. I’ll be posting some recipes for homemade granola next week.

GRANOLA WHEAT BREAD

3 cups warm water

4 1/2 tsp. active dry yeast

2 cups unsweetened applesauce

1/4 c. brown sugar

3 tablespoons butter or margarine, softened

2 1/4 tsp. salt

1 c. nonfat dry milk powder

2 1/4 tsp. cinnamon

2 1/4 cups granola without raisins

6 3/4 c. whole wheat flour

3 3/4 c. all-purpose flour

In stand mixer, combine yeast and warm water; allow to foam. Stir in applesauce, brown sugar, butter, salt, cinnamon, dry milk powder, granola, and about 4 cups of flour. Mix well. Continue adding flour until dough pulls away from the side of the mixing bowl. Dough should still be somewhat sticky, not dry. Allow mixer to knead dough for about 8 minutes. Remove dough from mixer and shape into 4 loaves in bread pans. Allow loaves to rise and double in size. Bake at 350 degrees for 35-40 minutes.

Powdered Milk–Soak it in!

Kim — Mon, 23 Mar 2009 04:42:14 +0000

I found this great idea for another use for powdered milk in an online cookbook. There was no author listed, so I don’t know who to credit. It’s a clever use for powdered milk items should you have a surplus near expiration.

Skin Soothing Milk Bath

1/2 c. powdered milk

1/2 c. powdered buttermilk

1/2 c. cornstarch

2 T. honey powder (or honey)

1/2 c. rolled oats, ground

2 T. Sweet Almond oil (extra virgin olive oil can be substituted)

1 t. of fragrance oil or essential oil of choice (may be omitted for a clean, milky scented bath, or you may add vanilla extract or other flavored extract instead for scent.)

Blend all the ingredients until well mixed. Store in an air-tight container and use 1/4 to 1/2 cup per bath. Makes the skin silky smooth. You can also add a small amount of essential oil for fragrance.

A Way to Rotate Your Powdered Milk

Kim — Sun, 18 May 2008 00:26:29 +0000

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.