Food Storage Friday - Powerful Powdered Milk

I thought it would be fun to share a few of the powdered milk recipes I have collected over the years.  I am only going to post some, I have collected quite a few over the years!  (I would love to credit the source of the recipes, but these have been in my files for YEARS so I am not able to...sorry)

Bran Flakes

2 Cup Bran

2 Cup Whole wheat flour
1/2 Cup Nonfat dry milk powder
3 Tablespoon Brewer's yeast (optional)
1 Teaspoon Salt
1/4 Cup Oil
1 Tablespoon Molasses
1 Cup Water

Combine dry ingredients. Make a well in the center and add oil, molasses and water. Mix well. Divide into three parts and roll out as thin as possible on greased cookie sheets. bake in 350 F oven 15−20 minutes, or until lightly browned and crisp. If dough is not completely dry, turn oven off and let it remain longer. Break into small pieces. Store in airtight container. Makes 1lb of cereal.

Candy Corn

1 cup sugar
2/3 cup white corn syrup
1/3 cup butter
1 teaspoon vanilla
2 1/2 cups powdered sugar
1/4 teaspoon salt
1/3 cup powdered milk
food coloring (optional)

Combine sugar, butter, and corn syrup in pan and bring to a boil

stirring CONSTANTLY. Turn heat low and boil 5 minutes. Stir
occasionally. Remove from heat and add vanilla. In a separate
dish, combine powdered sugar, salt, and powdered milk. Add all
at once to the mixture in the pan. Add food coloring if desired.
Stir until cool enough to handle. Shape into creative pieces.

Cream Cheese 

1 gallon whole milk (or make your own powdered milk mixture to equal a gallon)

1 quart cultured buttermilk (I also re-constitute from powdered)

1/2 teaspoon salt

Pour milk and buttermilk into a large pan and suspend the thermometer in the milk. cook over medium heat, stirring occasionally until the temperature reads 170 degrees.

Keep the mixture on the heat and the temp of the milk between 170 and 175 degrees. After 30 minutes, the mixture should start to separate into curds (the lumps) and whey (the liquid).

Line a strainer with several layers of moistened cheesecloth and set it inside a large bowl to lift the curds from the milk mixture and lay them in the cheesecloth. Pour the remainder of the whey through the cheesecloth and save the whey for other recipes.  (substitute for water in your favorite bread recipe)

Let curds drain at room temp for 2−4 hours. Remove the cheese from the cheesecloth and place in blender with the salt. Blend until creamy.

Store the cheese in small containers with tight fitting lids and refrigerate.

Cheese can also be frozen thawed and then beaten again in blender until creamy.

Energy Bars

1 cup dark raisins

1/2 cup golden raisins

1/3 cup butter or margarine

1/2 cup sugar

1 egg

1 1/4 cup whole wheat flour

1/4 cup toasted wheat germ

1/2 cup molasses

1/2 cup nonfat dry milk

1 cup sliced almonds (optional)

1 cup quick cooking oats

1/2 cup skim milk

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

Chop raisins (using a food processor if possible). Cream butter, sugar, molasses and egg.

Combine flour, dry milk, wheat germ, baking powder, baking soda, salt and ginger. Blend into creamed mixture with skim milk. Stir in oats, raisins, and half the almonds (if desired).

Pour into greased 13x9x2 inch pan and spread evenly. Sprinkle with remaining almonds (if desired).

Bake at 350 degrees for approx. 30 minutes. Cool in pan and cut into 1x4 inch bars.

Hot Chocolate

16 oz. of non fat dry milk

1 Cup Sugar

3/4 Cup cocoa

Sift all ingredients together three times. Store this mixture in a tightly sealed container in a cool place. When ready to use, you can add a couple of heaping tablespoons to hot water. Sprinkle miniature marshmallows on top.

Fudgesicles

Mix together:
3/4 cup sugar
1 tablespoon cornstarch
3 tablespoons cocoa
3 tablespoons flour
1/4 teaspoon salt
1-1/4 cup non instant dry milk powder

Beat into 4 cups boiling water and cook 1 minute.
Add 1/2 teaspoon vanilla and pour into mold and freeze.

Cool Whip

Chill a small mixing bowl.
Soften 1 tsp gelatin in cold water.
Then add 3 TBS boiling water, stirring until gelatin is completely dissolved.
Place 1/2 cup ice water and
1/2 cup dry milk powder in chilled bowl.
Beat on high until stiff peaks form.
Add 3 tablespoons sugar, still beating.
Then add 3 tablespoons oil and the gelatin.
Place in freezer 15 minutes. Then transfer to fridge until ready to use. Stir before using to retain creamy texture.

Makes 2 cups.

Vanilla Pudding Mix

1 cup dry powdered milk

1/3 cup cornstarch

1/3 cup sugar

Good dash of salt

Chocolate Pudding Mix

1 cup dry powdered milk

1/3 cup cornstarch

2/3 cup sugar

1/3 cup unsweetened cocoa

Good dash of salt

Choose either the vanilla recipe or the chocolate recipe.  

Combine all of the dry ingredients in a small container or plastic sandwich bag. Seal and store in the cupboard until needed 

To cook: In a sauce pan, slowly whisk together 3 cups of tap water and the contents of one bag of Pudding Mix. Stir and stir until the mixture is smooth. Cook and stir the pudding over medium heat until it begins to boil. This will take a few minutes. After the pudding boils, count to 60. Remove the pudding from the heat. It will thicken as it cools.

If desired you can quickly whisk in an egg now especially for the Vanilla Pudding. Without the egg, vanilla flavor tastes like sweet milk gravy to me. Crack the egg right into the pan and whisk very quickly until it is incorporated. If you stir too slowly, you will end up with cooked egg, instead of smooth pudding, so be sure to stir quickly. Next mix in 3 tablespoons of margarine and a teaspoon of vanilla. Allow the mixture to cool a little before serving.

Cream of Something Soup Mix

2 cups of dry powdered milk

3/4 cup cornstarch

1/4 cup chicken bouillon granules

2 tablespoons dry onion flakes

1 teaspoon each basil and garlic powder

1/2 teaspoon pepper

2 tablespoons dry celery flakes (optional)

This is a convenient mix for making the equivalent of a can of cream of celery, or mushroom soup, which so many recipes call for.

To make the mix, combine all of the ingredients in a bowl. Mix them up, distributing everything evenly.

Store the mixture in a quart size container, well sealed. It will keep for several months.

To cook: combine 1/3-cup mix and 1-1/4 cups cool tap water in a small saucepan. Stir it well and bring it to a boil over medium heat. Boil and stir for a full minute. Remove from heat.

It is now ready to use in any recipe calling for a can of Cream of Mushroom or Celery or Chicken Soup

You can also make this in the microwave, in which case, reducebecause none will evaporate during the cooking process. An additional benefit to this recipe, it contains no added fat. If you wanted to, you could add a tablespoon of margarine or bacon grease for more flavor.

Hope you enjoy all of the recipes. 

Cheers