Got Powdered Milk? | Real Women Store Grub

This title is not at all original, but it is pretty much to the point. Do you have milk in your food storage? I’m not going to bother to try to convince you that you need to have milk in your diet. If the ever popular “Got Milk” campain has not convinced you, I probably never will. What I would like to do is offer you some information on the powdered milk you may be trying to store and give you some ideas on how to use, rotate and enjoy it!

There are many varieties of powdered milk. I’m going to break it down into a basic three: 1)Non-instant powdered milk 2) Instant powdered milk 3)Powdered milk substitute

The first two — Non-instant and Instant — are cows milk, dehydrated, in powdered form. Most varieties are fat free. The basic difference between the two is that instant dissolves instantly and non-instant requires extra time to dissolve, usually overnight. Even though instant dissolves instantly, most brands recommend the milk be chilled overnight for the best taste. With this in mind there is little difference between the two kinds. Whether I use instant or non-instant, I always make up a batch and put it in my fridge so it is chilled thoroughly and ready when I need it. As far as baking with it, I have not found any real difference between the two in powder form. They both bake well. Both can also be cultured into yogurts and yogurt cheeses.

Powdered milk substitute is what its name says. A substitute. Depending on the brand, your nutrients will vary. This can be a great option for families with specific dietary needs. Lactose intolerant individuals can benefit from substitutes, and some substitutes have a fat content to them that can be helpful to families with small children needing whole milk in their diets.
It bakes just as well as powdered milk, and you will still want to chill it overnight for the best taste. It is usually much less expensive than many powdered milk brands. However, if you want to culture it into yogurts or yogurt cheeses, this will fall short. It will not culture.

No matter what you choose to store, keep in mind that most powdered milk, if packaged properly, will need to be rotated and used within a 3-year time period if you want it palatable for drinking. It may be good for up to 7 years for baking. After considering the shelf life of wheat, this stuff seems a little fragile. Since it’s much more expensive than wheat to store, I want to help you use it now while it’s fresh and good. If you’ve never had a glass of yucky old powdered milk, just trust me — it isn’t good!

I’m focusing on Non-Instant Fat Free Powdered MIlk from the LDS Canneries this week. The bag I bought last week was 25 lbs. This is equal to approximately 78 3/4 cups of powder. According to the package, It will make 26 1/4 gallons of milk. It cost me just over $47. That’s right — about $1.80 a gallon. It would have been a little more per gallon if I would have bought it packaged in #10 cans, but I use large amounts quickly and opening and discarding a can or more a week is a pain. So I have large 6 gallon buckets, with gamma seals on them, that are designated for powdered milk. I just fill my buckets with about a bag each, and I use and rotate them within a year or two and have no problem keeping it good and fresh tasting.

It seems obvious that at $1.80 a gallon everyone should want to drink powdered milk, right? Wrong! Powdered milk does taste different, and if you’re one of many who just can’t handle the taste, I have hope for you. I have some great information below on other ways to use powdered milk. But if you’re looking to save and rotate by drinking nothing else, here are some tips to acclimate your family.

#1 Start Fresh. When you begin to condition taste buds to powdered milk, use new. Grandma’s 30-year-old boxes of milk just won’t give you the best flavor and may ruin your chances of getting anyone to drink any milk ever again.

#2 CHILL! Always chill your powdered milk before serving it to drink. For cooking you can mix it up and add to a recipe, but if you’re expecting anyone to drink it, please chill!

#3 Go slowly. Try mixing just 1 part powdered milk to 3 parts fresh milk. Then slowly change your ratio of powdered to fresh until you are drinking nothing but powdered. Some families find a comfy spot at about 3 parts powdered and 1 part fresh, and honestly, this alone will save you a lot of money.

#4 Be discrete. When introducing powdered milk, keep it to yourself. Recycle gallon jugs from previous milk purchases by mixing and serving in them. (Just wash and rinse them really well first.) When I choose to buy a different brand of fresh milk at the store I don’t come home and say, “Kids this is a different brand of milk. I want you to try it.” I just put it on the table. So mix it up and put it on. Know one needs to know anything. Especially if you follow the go slowly tip, you may not have anyone that even notices.

As I promised earlier, I have hope for those who really would rather not drink powdered milk. Eat it!

A) Keep a small pitcher of it mixed up in the fridge. Whenever you’re cooking or baking, pull out your pitcher of powdered milk and use it. If anyone inquires, just tell them, “Don’t worry, the powdered part ‘cooks out.’”

B) Adding the dry powder to baked goods enhances the nutrients and makes things more moist and soft.

C) Culturing it into yogurts and yogurt cheeses will really help save you on groceries and fat intake. Whenever I substitute my homemade yogurt for the sour cream called for in a recipe I have to giggle at my savings. My waistline likes to giggle as well.

I know this is only a little information on a very important food, but this post is beginning to feel long winded. So I’ll tie it up here with a promise to post, in the following days, what I think are some great ways to have your powdered milk and eat it, too!