We’ve written about powdered milk before calling it a prepper staple. Thankfully the production process has improved. One cup of powdered milk provides you with a good source of protein, vitamins A and D, calcium, magnesium and essential fats. It is easier to acquire than having to maintain two cows. As you are shopping for powdered milk be aware of two things: one, instant and regular powdered milk are different. The instant dissolves more quickly in water for drinking but is limited in it’s other uses. Regular non-fat dried milk can be used to make sour cream, yogurt and cottage/farmer’s cheese. Either has a shelf life of three – five years and is very temperature sensitive (store at 50º F or lower.) So plan on using it in cooking to rotate through your supply.
The second thing to know is that a milk alternative is not 100% milk. It contains other ingredients that make it taste better (including partially hydrogenated vegetable oil and high fructose corn syrup) but it will not react in cooking the same way regular or instant non-fat dried milk does.

Regular Nonfat Dried Milk can be used to make:

Sour Cream – by mixing 1/3 c dry milk with 3/4 cup plain yogurt. Makes a great low fat dip.4
Regular Milk – just substitute 1/3 cup dry milk and 1 cup cold water. Best chilled.
White Sauce – mix 1/3 cup dry milk, 3tsp melted butter and 3 TBS flour to form a paste. Slowly ad 1 cup water and whisk until smooth.
Yogurt – can be made using 1 cup Regular Nonfat Dried Milk mixed with 2 cups warm water (110ºF) and 2 TBS plain yogurt as a starter. Keep at 110º about 8 hours to thicken. This technique can also be used to make Yogurt Sour Cream and Cream Cheese – These can be used in pancake mixes and Stroganoff recipes3 as well as hot cocoa, instant oatmeal and pudding mixes.
How much milk to store? Adults who drink 2 glasses per day store 1 #10 can/month; for youth who drink 4 glasses per day store 2 #10 cans per month.  Don’t miss the Recipes we’ve included. The best way to rotate powdered milk is to incorporate it into recipes that call for buttermilk, sweetened condensed milk, or evaporated milk.

Jodi & Julie at Food Storage Made Easy recommend these substitutions:

Buttermilk: Mix up one cup of powdered milk. Add 1 T. lemon juice or vinegar to the milk. Stir it in and wait for 5 minutes. Use in any recipe that calls for buttermilk.
Sweetened Condensed Milk: Add the following ingredients to your blender. 1/2 cup of hot water, 1 c. of powdered milk powder, 1 c. of sugar, 1 T. of butter. Blend very well.
Evaporated Milk: Mix 1 1/2 c. water with 1/2 c. + 1 T. powdered milk powder. Whisk together thoroughly. Add to any recipe calling for evaporated milk.

Here are some tips for using powdered milk from Preparedness Mama:

  • In cooked cereals, add 3 tablespoons of nonfat dry milk powder to each ½ cup of dry cereal (such as oatmeal) prior to cooking. Use the same amount of water as called for in the package directions when cooking the cereal.
  • For a thicker and more nutritious milkshake, add 1 or 2 tablespoons of nonfat dry milk powder per serving.
  • Substitute nonfat dry milk powder for non-dairy creamer in coffee and tea for more calcium and no fat.
  • Add ¼ cup nonfat dry milk powder to each cup of fluid milk when making biscuits, muffins, pancakes, yeast breads, cookies and cakes. This will cause your recipe to be firmer and to brown faster. Lowering the baking temperature or reducing the amount of sugar will reduce this browning effect.
  • Add ½ cup nonfat dry milk powder when reconstituting canned soup. Add ½ cup nonfat dry milk powder per can of condensed soup when making casseroles, such as tuna and noodles with cream of mushroom soup.
  • Add nonfat dry milk powder when making mashed potatoes, using 1/3 cup per 4 servings.
  • Add ¼ cup nonfat dry milk powder for every pound of ground meat before browning. Add 2/3 cup nonfat dry milk powder for every pound of ground meat when making meatloaf or meatballs.
  • Add ¼ cup nonfat dry milk powder to each cup of fluid milk, or add ½ cup nonfat dry milk powder to each cup of water or broth when making puddings, custards, gravies and sauces. This may make the recipe slightly thicker.

Billie Nicholson, editor
July 2016


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