dry milk anyone use it??

[minimotos95]

I was using Nido dry whole milk for a while, tasted different but good enough to me, even comes in metal cans without plastic liners.
But after I did research on soy, which Nido contains a decent amount of I won't be buying it again.

 

[wagoneer]

Haven't done the powdered milk(when I was young it was cheap and the parents used it), however, a scoop or two of hot cocoa mixed into a full pot of coffee is great! We also like to sprinkle cinnamon on top of the dry coffee before its brewed for a nice twist to our morning coffee.

I will try that I have PM (powdered milk) as a backup for coffee, mix it let it sit 12 hours just gotta have shuuga-n-milk in my coffee

 

[eDJ_]

I used to make yoghurt with powdered milk and pie filling.

If you have some small sealable containers you only need place some pie filling (I cut mine with a bit of sugar syrup) and place the containers with the bottom about 1 inch full of pie filling on ice.  It will harden up when cold.

Next, when the yoghurt mixture is inoculated with some live culure  this can be poured over the back of a large spoon slowly over the "set" pie filling.  Then the containers set where it is warm overnight or at least 8 hours.   The longer it sits the more sharp or sour it will become.   It's a matter of taste for you.   I figured once I could make my own yoghurt (like Dannon) for around 13 cent a container. 

Here's a website that can take you through the steps.

http://www.wikihow.com/Make-Yogurt-from-Powdered-Milk


If you are using whole milk you can use a bit of powdered milk to thicken it.   Even use evaporated milk to enrichen it to give a custard like finish to it.
But if you find a deal on powdered milk,  you can just use it to do the whole thing.  Aldi's Grocery store used to have the best pricing on powdered milk
I was able to find.

 

[Zizzer_Zazzer_Zuz]

I used to make yoghurt with powdered milk and pie filling.

I had no idea you could do this with powdered milk.
I bet you could do this with a buddy heater or even stones heated in the sun or a fire, maybe even next to the doghouse in some vans and RV's.
You have opened my eyes to a world of possibilities!

 

[eDJ_]

Z,

I'm sure you could.  With an old Igloo cooler to use overnight you could heat the interior with stones that were heated in the hot sun.   The environment doesn't have to be that hot.  Just remember the longer it sits in a heated environment the more "sharp" the yogurt will be.  Some people really like that "sour" quality. 

I've experimented with making yogurt using just powdered milk,  powdered milk and canned evaporated milk,
and whole milk with powdered milk added to it.  Each gives a different quality of yogurt.   The evaporated milk (not the filled evaporated milk...made with soy)  will have a more custard like quality. 

As for the fruit on the bottom....I've used pie fillings of apple, cherry, strawberry, blueberry,  vanilla,
coffee (instant coffee as a flavor)    I've used it straight out of the can and cut down some with thin simple sugar  syrup.  (one cup sugar to one cup water heated until dissolved and then cooled)   This way the fruit stays thin enough you can stir it into the yogurt without having to force it lose (once chilled) and spill the yogurt out of the cup.  little things you learn while experimenting.   

I've had friends & family try my yogurt and they have all claimed it's just as good as anything they would
expected to get from the store by a national brand name.

As for Greek Yogurt.....All that has been done there is the yogurt drained in several layers of cheese cloth.
The whey can then be used in other things such as candy, pastry, or other confections.  The yogurt will be thick like cream cheese which makes it nice for dips or sandwich spreads when mixed with other foods such as potted meat,  ground Spam (or other canned luncheon meats), mayo/ranch dressing, pickle relish, chopped green olives etc, and seasoned with some "season all" or "Soul" seasoning.  I like it best on Rye bread with lettuce.   But you can tweak this to your taste.

Yogurt can be a building block staple to use in a lot of other foods.

 

[TrainChaser]

FK: "... most of the milk you buy in liquid form is from powder, the largest milk processors on the planet are quietly turning it into powder ... going unnoticed while taking a perishable product, extending shelf life gaining a better handle on supplying the market, making it easier to transport as well."

Source of that info? If true, why aren't the obvious dry milk producers using that technology to improve their own product?

 

[eDJ_]

Here are 3 recipes for yogurt making.   I've done quite a bit of this in the past.  

If you want to try your hand at making yogurt from powdered milk only here's a recipe for starters:



Combine 2 cups of water and 1 cup of powdered milk and heat and stir to dissolve
on stove.  Bring to 180 degrees F.   Then remove from heat and let cool to 95 degrees F.

Then add a couple of table spoons of fresh yogurt from the store. (active cultures on the label)
Mix well. 

Set in warm container where it will stay at 100 to 110 degrees F  for 4 hours to overnight.  Then refrigerate.

Remember this 2 water to 1 power ratio. __________


Canned & Condensed milk yogurt recipe:

Mix 1 Can of Evaporated Milk, (12oz)

2 1/2 Cups of water

Heat until mixed well  and bring to 150 degrees F and

add 1 1/2 Cups of Powdered Milk and stir until dissolved

while continuing to heat to 180 F degrees.  Then remove from heat.

Allow to cool to 100 degrees F add 2 to 3 tablespoons of active culture yogurt and mix well.

Place in an insulated container where temps will stay at around 100 F overnight.  Then refrigerate._________


Whole & powdered milk yogurt recipe:

4 Cups of whole milk heated to 150 Degrees F and 1 Cup Powdered Milk dissolved into that.t

Bring to 180 Degrees F  and then remove from heat.   Allow to come to 110 Degrees F.

Next add 3 Tablespoons of live culture yogurt and mix well. 

Place in a 100 F Degree environment over night.   Then Refrigerate.



These recipes will render a firm yogurt similar to store bought.   For a more solid custard like yogurt keep mixture at 180 F Degrees for 8 to 10 minutes while stirring constantly.   The proteins in the milk will be altered favorably with high temperature treatment for a creamier custard like yogurt.  

Remember,  you can use flavorings too.

You can place a clean tee shirt in a colander and put yogurt in that to make Greek yogurt.  Catch the whey that drips out of the colander in another bowl.  This whey can be used in other foods.  You will get only 1/2 as much yogurt this way.   But this can be used in place of cream, sour cream,  mayo/salad dressings,  and
with a bit of milk or the whey added into it,  used in place of buttermilk for cooking.  

Keep some yogurt cold as a starter for your next batch.

 

[29chico]

Can't stand dry milk. I love the below linked coconut cream powder in coffee or oatmeal. Way better than dry milk. Better than the canned coconut cream also.

At the moment I am enjoying an espresso made with an Aeropress that has both the above described CC powder, organic whole milk, organic cocoa powder, a touch of cinnamon and some Cordyceps mushroom powder. Life is good.

Link: https://www.amazon.com/Chao-Thai-brand-Coconut-Powder/dp/9747503506

Kind of spendy when bought on the web at $7.70 US. I buy it by the case of 12 at my favorite Asian food store for $40. At $3.33 per 13oz box it is cheap.

 

[flying kurbmaster]

FK:  "... most of the milk you buy in liquid form is from powder, the largest milk processors on the planet are quietly turning it into powder ... going unnoticed while taking a perishable product, extending shelf life gaining a better handle on supplying the market, making it easier to transport as well."

Source of that info?  If true, why aren't the obvious dry milk producers using that technology to improve their own product?

 I would think it is all in the amounts used. I am not sure how they get it right, I couldn't tell you how they do a lot of things. I am not a scientist, but they do, because most people have been fooled including myself, although I hardly ever use milk anymore, or for that matter any dairy products, if I can avoid it, not a great thing to be putting in your body.. I suspect that most of the milk in America is liquid due to existing aged infrastructure but I would be very surprised if any new dairy plants would be built without dryers. They have mastered the technology and it just makes sense when you think about it, although by the sounds of it, it takes up a lot of energy so it makes you wonder how it could be profitable, Storage of the powder makes a difference to the taste as the powder is susceptible to moisture which can change things. They also mention a few different types of powder, I guess for different purposes, they also said they used it in evaporated milk, cheese and yogurt. I imagine also  in chocolate, ice cream and other products made from milk, I am not that interested in finding out as it is not something I use, but I am sure you could find out on line, like everything else. You might have to dig deep to find out the percentages of liquid versus reconstituted, I don't imagine the DFA or Fontara giving out these numbers without some smoke and mirrors..

 

[TrainChaser]

FK: Source of your information?

Sorry to keep asking, but many people can't tell the difference between fact, theory and opinion.

 

[abnorm]

After a Google search.............here's a 480 page Dairy Processing Book..............you'll need to add your e-dress to get the whole book online

http://www.dairyprocessinghandbook.com/chapter/recombined-milk-products

I didn't read it all.....but according to the book...... powdered milk is used in producing a variety of dairy products(cheese, yogurt, etc) and many other processed food products.........and

"Recombination is an alternative method of supplying a product that closely resembles fresh dairy milk to markets where the genuine article is not available. The manufacture of recombined milk and milk products has been well established in many countries around the world, and a variety of processes and equipment have been developed for this purpose."


More definitions follow in the book.......................

 

[TrainChaser]

Thank you, Abnorm!

"Recombination is an alternative method of supplying a product that closely resembles fresh dairy milk to markets where the genuine article is not available."

I suspected that might be the case, where they are unable or can't afford to raise cows, or they have no refrigeration.

Now that I know it is called 'recombined' milk, I looked for official labeling guidelines from the U.S. Food & Drug Administration (FDA):

"All bottles, containers and packages containing milk or milk products, except milk tank trucks, storage tanks and cans of raw milk from individual dairy farms, shall be conspicuously marked with:
5. The word "reconstituted" or "recombined" if the product is made by reconstitution or recombination."

I currently have an almost-empty and a new carton of milk in my fridge (from different sources), so I checked the labeling:  no indication of recombination, both say 'fresh, whole'.

 

[DLTooley]

Powdered milk is fine as a coffee creamer, but evaporated is best. The can size gets used up quick enough, but can spill. I frequently repack mine. Yogurt is another good way to get a dairy fix and works great for cereal, etc.

 

[Zizzer_Zazzer_Zuz]

I tried making yogurt with non-fat powdered milk and it mostly worked. It was too runny and very soft. Oddly some of it seemed to firm up more than others. Worked well enough that I will try it again.

If you check the Latino sections or even just Latin markets in general you might find Sweetened Condensed milk in squeeze bottle sort of like a mustard bottle. Cream and sugar in one for your coffee. Shelf stable till you open it then it's simple to refrigerate. It will probably last on a counter top for at least a couple of days.

A note about cans of sweetened condensed milk. You can boil the can UNOPENED in a water bath for 4-5 hours to make dulce de leche. I would recommend a spacer between the bottom of the can and the bottom of the pan. Let it cool before you open the can.

 

[DrJean]

I keep dry milk in my emergency stash. Taste depends upon how you mix it... those who like creamier use less water, those who drink/drank 2% will want to use a lot of water.

I will add to coffee; mix a meal replacement shake with some (though not required). Dog likes milk ..but can cause scoots if he drinks too much. (good to use if he gets stuck hahahah)