powdered milk notes wooden spoon

8/6/2019 Powdered Milk Notes Wooden Spoon

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Notes on Wooden Spoon Powdered Milk Handout

This document includes a list of what is there, and a few notes on them. Sorry, theoriginal handout is a scanned-in document, so I couldn't go through and type in my

notes.

Anyplace I've put cost of a recipe, it's based on the following: $1.40/lb for powderedmilk, $13 for 25 lbs of sugar, $2 for a pound of butter, $8 for 25 lbs. flour.

For the recipes that give you whey (any of the cheeses, including the yogurt creamcheese), save the whey. It has vitamins, minerals, some protein, no fat, and some milksugar (lactose- very low on the glycemic scale). I use it in pancakes, muffins, bread, etc.If your whey has vinegar in it (most of the cheeses use this), you can add 1 tsp. bakingsoda for every 2-3 cups of whey. This will neutralize most of the vinegar. Yes, it willfoam up, kinda like those volcanoes you made in 3rd grade

Go to http://everydayfoodstorage.net/training-cooking/powdered-milk for recipes forevaporated milk, Magic Mix, and Condensed Soups using Magic Mix. And she has agreat little chart you can print out and tape to the inside of your cupboard so you knowhow much milk powder to use when you're baking with it:http://www.everydayfoodstorage.net/handouts/milk-conversion-charts.pdf

The following handout has a TON of info on powdered milk. It is from The WoodenSpoon classes that were held at the LDS Churchs Welfare Square for a little while.When I get a bunch of new recipes, usually most of them get ignored unless I'm alreadyfamiliar with them. So let me help acquaint you with all thesepossibilities....

The first couple pages include:what thedifference is between regular and instant dry milkstorage times- which are completely off! Ignore what it says; a BYU study shows thatcanned dry milk has been found to last 20+ years when kept at room temperature andbelow.Mixing and drinking it- how to make it taste the best

Cooking with powdered milk

How much to store per person

How to determine if milk is past its prime shelf life

What to do with it if it's too old

Reconstituting chart


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Now, the recipes-

'whole milk' (powdered milk is powdered SKIM milk)

Buttermilk substituteEvaporated milk- everydayfoodstorage link above gives quantities for a 12-oz can. Thiscosts $ .25.

Sweetened Condensed Milk for the closest version to a 14-oz can, use1/2 c. (non-instant) powdered milk

1/2 c. water

1 c. sugar

0-2 Tbsp. butter. If you like to be precise, use 1 1/2 Tbsp. less than 1/2 c. water (thisalso gives a slightly thicker result, like the can), but the first way is very close (yields 143/4 oz) Other recipes use more -or less- of any of those ingredients. Really, they allwork. That said, the 'closest' version costs $ .39 if you use no butter, and $ .53 if you use2 Tbsp. What a deal! One important thing to know- these recipes call for hot or boilingwater so the sugar gets completely dissolved. Otherwise you get grainy condensed milk.

I usually put my sugar with the water, then microwave and stir until the sugar dissolves.Then blend with the milk powder and butter.

Hot Cinnamon Milk Mix- from an old 'Friend' magazineHot Caramel Milk Mix- like hot chocolate, only not!Hot Chocolate Mix- one of many options out there, this one you just add water to.Strawberry Shake- with a touch of orange to pep it up. yummy.Creamsicle Drink Mix- uses 3 Cannery products. And it is really good.Orange Julius- uses the church cannery orange drink powder. You could use Tang ifthat's all you have.Presoaked Wheat Blender Pancakes or Crepes- blender pancakes that are a little easieron your blender. You just have to plan ahead with these.

Whole Wheat Pancake MixFruit Syrup- no powdered milk here- just a really handy way to make a fruity toppingfor your pancakes. The handwritten note says "Can use peaches canned in syrup and youjust add cornstarch and cook" Use 1-2 tsp. cornstarch per cup of syrup/juice.

Basic White SauceCheese Sauce Mix- uses powdered cheese, pdr. milk and pdr. butter. And onionpowder. (Remember my method of making onion powder?)Low-Fat Cream Soup Mix -replaces 9 cans of condensed creamed soup, at $ .30 percan!Potato Soup Mix- very very easy. (Well, they all are..)Broccoli Soup- using all fresh ingredients except for the milkBiscuit Mix- "Bisquick" where you add only water. Use for any Bisquick recipes. Thismakes as much as 2 40-oz boxes, at about $2.75/boxHoney Dinner RollsWhole Wheat MuffinsWeiner Schnitzel- not what you think, it's the old German dish. Uses noodles, cheese,hotdogs.


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Macaroni and Cheese- using the little 5-oz jar of cheese sauce. This is a 'bag' recipe;everything can be put in a bag ahead of time and kept on a shelf (or given to a friend)Microwave Caramels- mmmmWhipped Topping- A little explanation here... Evaporated milk will whip like cream ifit is ICY-cold when you whip it. This is glorified whipped evaporated milk, starting with

the powder. They add a few things for flavor, some oil for richness, and gelatin to keep itfrom going flat. I think the gelatin gives it a strange consistency. Next time I'll use acouple teaspoons of Instant Clear Jel. Or cook some cornstarch with the water. Orforget stabilizing it, and just eat it fast- maybe just whip evaporated milk and add sugarand vanilla to taste.Fudgsicles- don't these sound good?Dry Milk Ice Cream- Bad name, but it uses sweetened condensed milk, which makes itreally good. The recipe claims to make a gallon, but it's really more like 2 quarts.Peanut Butter Chews- similar to Bit-O'Honey if you use the honey instead of cornsyrup.Vanilla Pudding Mix- fat free, and has variations for chocolate and caramel pudding.

When you make it, you add a tiny bit of butter and an egg, so its still lowfat, just not fatfree. If you cannot have wheat, substitute half as much cornstarch as the flour called for.Plain Yogurt- really, this IS easy. The recipe says it makes 2 quarts, but part of thewater got left off the ingredients list. Use 7 cups instead. If you use your hottest tapwater, this will be about right to start incubating. You need the yogurt to start outbetween 105 and 120 degrees. The lower end gives sweeter yogurt, the higher end makesit more tart. Wrapping the jars in a towel help keep it warm. Some warm areas toincubate it are- on top of a heating pad (cover with a towel), an insulated cooler (I put ina jar of almost-boiling water to warm it up in there), a water-filled crockpot, a warm oven(an oven thermometer is helpful! Hotter than 130 degrees will kill those friendlybacteria.). Or get creative. This costs only $ .42 per quart if you are using your ownstarter.Vanilla Yogurt- has gelatin in it, like most of the store-bought versions. This keeps itfirm, even after stirring. (Yogurt with no gelatin will become drinkable after stirring.) Ifyou want to use sugar instead of honey, use from 1 to 1 cups. And dissolve (boil) it insome of the water first, or it will settle to the bottom. You could use a package offlavored Jello- a 3 oz box is just under c. of sugar, and as much gelatin as one packetof unflavored. Or use juice/syrup from canned fruit as part of your water. Stir in fruitafter the yogurt sets up.Almond Crunch Granola- also no powdered milk, unless you count what you pour ontop when eating this!Strawberry Banana Smoothie- uses the yogurt you just madeYogurt-Fruit Smoothie- Banana-orange; uses yogurt as well as powdered milkYogurt Breakfast Waffles- yogurt makes them extra moist. They also have a hint oforange and cinnamon in them. I love these using the lemon yogurt.Yogurt Dill-Veggie Dip- close to Ranch DipYogurt, Berries, and Pecans on Crispbread- self-explanatoryRanch Salad Dressing- do you have any idea how much better fresh made is?Fruit Yogurt Salad- uses vanilla yogurt and whatever fruit you have


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Yogurt Parmesan Chicken- uses yogurt instead of mayonnaise or eggs to get thecoating to stick. Very good.Granola, Yogurt, Berry Parfait- kinda like those little ones at McDonalds, only yousweeten plain yogurt with honey. You taste the fruit better this way.

Mock Mozzarella Cheese- about $1.50 per pound. It only takes 10 minutes to make!

And it melts wonderfully. Do use a blender to mix everything, otherwise the oil wontmix in with the cheese curds and youll end up with a layer of oil on top of the whey.(Make bread!) NOTE- the recipe doesnt tell you about salt. Unsalted cheese is not verytasty. I use 1 tsp. salt for this; I mix it in after rinsing the curds. Even wrapping incheesecloth, and pressing (under whatever heavy thing I can find) overnight, this hasntever been cohesive enough for me to grate. It crumbles, though. When I aged this for acouple months, it became very creamy and softer. If you dont have cheesecloth, you canuse a piece of cotton fabric- something that will let the liquid drip out. Cheesecloth canbe found in some grocery stores in the kitchen tools section, or in fabric stores andWalmart over with the notions.Parmesan Cheese- this is in already-crumbled form. Best flavor after aging in fridge for

3 months, but still good used right away.Yogurt Cream Cheese, Yogurt Sour Cream- which one you make only depends onhow long you let the yogurt drain. 16 ounces of yogurt will make just over 8 oz. ofcream cheese, so it costs about $ .21 per 8 oz block.Easy Homemade Cheese Ball- a cream cheese based cheese ball. Use your yogurtcream cheese.Mock Ricotta Cheese- about $ .84 for the batch, using your homemade yogurt. Realricotta uses whey instead of milk, but normally you dont have easy access to whey. Ifyou do (from making mozzarella?), use c. vinegar in 2 quarts whey, heat to simmering,then let sit for several hours for the curds to form. Then strain through cheesecloth, salt,and press.Jalapeno Cheese- variation on the ricotta.Queso Blanco- this one does not melt; it holds its shape through cooking.Homemade Cottage Cheese- this makes the curds. To make the creamy liquid thecurds sit in, use a little yogurt, sour cream, or evaporated milk to the curds. I like it with tsp. salt. Add more if you like. The recipe makes about 8 oz. of curds and costs $ .36Cottage Cheese Scramble- a form of scrambled eggs, only mostly cottage cheese, withchives.Cheese-Stuffed Jumbo Shells- like Manicotti. For those of you unfamiliar with it, thisis similar in flavor to lasagna, only you use shaped pasta and stuff them, instead of doinglayers. The recipe calls for ricotta, cottage cheese, mozzarella, and Parmesan cheesesbut use what you have. When I made it for the class, I used only cottage cheese,with mozzarella just on the top. And only about a cup of spaghetti sauce.

powdered milk notes wooden spoon

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