Publication gives drink and dessert recipes that use nonfat dry milk

Brennand, Charlotte P.

English

DigitalCommons@USU

Nonfat Dry MilkCharlotte P. Brennand, PhDFood Science SpecialistFebruary 1991 FN 142What It IsNonfat dry milk is a wholesome dairy product made from fresh milk. Only the cream andwater are removed. It still contains the calcium and other minerals, the vitamins, natural sugarand high quality protein that make liquid milk such a valuable food.Storing Dry MilkDry milk should be stored in a tightly covered container. A tight cover is necessary so themilk powder will not take up moisture and become lumpy. It will keep at room temperature forseveral months. For longer storage it is necessary to keep it stored in a cool, dry place. After milkhas been mixed with water, it should be stored in the refrigerator like fresh milk.How to Make Fluid Skim MilkDry milk can be mixed quickly with water to make fluid skim milk. Measure thepowdered milk into a bowl and add about half of the water needed. Stir, shake, beat with wirewhip or beat with mixer on slow speed to disperse milk. Add enough water to make the amountof milk desired. Non-instant milk powder is easier to disperse if the water is slightly warm, butnot hot.FOR: USE:Instant Nonfat Dry Milk Non-Instant Powder Milk Water1 quart milk1 pint milk1 cup milk½ cup milk¼ cup milk1a cupsb cupa cup3 Tbls.1½ Tbls.¾ cupd cup3 Tbls.1½ Tbls.2 teaspoons3¾ cups1¾ cups + 2 Tbls.Scant cup½ cup¼ cupUse Dry Milk in Any Recipe! In any recipe calling for milk, simply add the dry milk to other dry ingredients. Sift to blend,then add water for the milk called for in the recipe.! For use in meat loaf, hamburgers, etc., use ¼ to ½ cup per pound of meat.! In mashed potatoes: mash cooked potatoes, then add ¼ cup dry milk for each cup of potatoes.Use either the water potatoes were cooked in or fresh milk to give the right consistency.! Cooked cereals: Add ¼ to ½ cup dry milk to each cup of cereal before cooking.! Following are some recipes for using dry milk.DrinksButtermilk½ cup buttermilk3 cups warm water1 cup nonfat dry milk or 1a cup nonfat dry milkPut buttermilk, water and nonfat dry milk in a big, clean jar and stir orshake until powder is dissolved. Cover the jar with a lid or clean cloth. Let stand at warm roomtemperature until it clabbers, about 10 hours in the winter or 5 hours in the summer. After itclabbers, store in the refrigerator. Save ½ cup to mix buttermilk next time. Buy commercialbuttermilk occasionally for a fresh “start.”Cocoa—Chocolate Milk Mix1 cup cocoa¾ cup sugar½ teaspoon salt4 cups dry milkCombine ingredients and store in a tightly covered container. To Use: For every cup ofcocoa or chocolate milk desired, use ½ cup mix and 1 cup water. Combine part of the water withmix to make a smooth paste. Add remaining water and blend well. Heat cocoa or chill forchocolate milk.Banana Milk 1 cup water¼ cup nonfat dry milk2 ripe bananas, mashed1 cup fluid milkCombine part of water with nonfat dry milk to make a smooth paste. Blend in rest ofwater. Add bananas and fluid milk; beat until smooth. Chill. Serves six.Spice Milk 2 cups nonfat dry milk½ teaspoon cinnamon½ teaspoon nutmeg1 tablespoon sugar¼ teaspoon salt1½ quarts fluid milkCombine dry ingredients. Add part of milk to make a smooth paste. Blend in rest of milkand stir until smooth. Serves six.Grape Milk 2 cups water1 cup nonfat dry milk1 cup fluid milk2¼ cups grape juiceCombine part of water with nonfat dry milk to make a smooth paste. Blend in rest ofwater, grape juice, and milk. Chill. Serves six.DessertsChocolate Peanut Butter Float 1 tablespoon plus 1 teaspoon cocoa2 tablespoons peanut butter4 scoops vanilla ice cream2 tablespoons water½ cup nonfat dry milk1½ cups water2 tablespoons sugardash saltMix cocoa, sugar and salt in a small saucepan. Add 2 tablespoons water and blend. Heatover medium high heat until mixture starts to boil, stirring continuously. Lower heat and simmer2–3 minutes. (If needed, another 1 teaspoon of water may be added to prevent scorching.)Remove pan from heat. Pour syrup into a blender. Add nonfat dry milk, 1½ cups waterand peanut butter to the blender. Blend at high speed briefly. Add 2 scoops of ice cream andblend until just smooth. Pour into two serving glasses. Add a scoop of ice cream to each glass.Serve immediately.Bread Pudding 2 cups milk1½ cups soft bread cubes1 tablespoon margarine or butter¼ cup sugar¼ teaspoon salta cup raisins or nuts2 eggs, beatenHeat milk; add bread cubes and butter or margarine. Add sugar, salt and raisins or nuts toeggs, then slowly stir in some of the hot milk mixture. Add remainder of hot milk. Pour into agreased baking dish and set in a pan of hot water. Bake at 350° F 1 hour or until set. Serveimmediately.Easy Rice Pudding ¼ teaspoon salt2 cups water¼ cup uncooked rice¼ cup raisins¾ cup nonfat dry milk¼ cup sugar1 cup water¾ teaspoon vanillaCinnamon or nutmeg, if desiredAdd salt to water, bring to a boil, and stir rice into boiling water. Bring back to boilingpoint and lower heat until the water is just bubbling. Add raisins, cover tightly and cook slowlyfor 20 minutes. Combine dry milk and sugar, stir into water until mixed. Stir into rice, addvanilla. Simmer 10 minutes or until flavors are blended. Chill. Serve sprinkled lightly withcinnamon or nutmeg, if desired. Makes six servings, approximately ½ cup each.Vanilla Pudding Mix 1½ cups sugar2½ cups nonfat dry milk1¼ cups flour1 teaspoon saltStir the ingredients together until well mixed. Store in a tightly covered container in acool place. Makes enough mix for 24 servings.Variations:Chocolate Pudding MixAdd ¾ cup cocoa and ¼ cup more sugar to above ingredients before stirring.Caramel Pudding Mix Substitute 1½ cups packed brown sugar for granulated sugar.To Make Pudding (from Mix):1¼  cups pudding mix2½ cups warm water¾ teaspoon vanilla1 tablespoon margarine or butter1 egg, beatenCombine mix with water in top of double boiler. Place over boiling water and cook untilthickened, stirring constantly. Cover and cook 5 minutes longer. Add the butter or margarine.Remove from heat and beat half of the hot mixture into the egg. Blend slowly into the remaininghot mixture. Cook over hot water for 1 minute. Stir in vanilla and chill. Serves six.Whipped Topping ½ cup ice cold water½ cup sugar½ cup nonfat dry milk2 tablespoons lemon juicePut water into an ice cold bowl. Add milk and beat with a cold egg beater until stiff. Addsugar slowly while beating. Add lemon juice and beat only until well mixed.Whipped Topping No. 2 6 tablespoons nonfat dry milk1 cup water2 teaspoons gelatin1½ tablespoons cold water¼ cup sugar1 teaspoon vanillaDissolve the milk in the cup of water and scald. Soak the gelatin in cold water. Combinethe scalded milk, dissolved gelatin and sugar. Stir and chill in the refrigerator until it jells. Nowbeat the mixture until it acquires the consistency of whipped cream. Add the vanilla and whipagain.Main Dishes Cream of Potato Soup 2½ cups cubed potatoes1 tablespoon chopped onion1½ teaspoons salt½ cup nonfat dry milk1 tablespoon flour2 tablespoons butter or margarine4 cups liquid (cooking liquid from potatoes, plus water or fluid milk)Cover potatoes and onion with boiling water. Add salt and cook until tender. Drain theliquid and save. Mash potatoes, or put them through a sieve. Add dry milk and flour to liquid.Beat until smooth. Add butter or margarine. Cook over low heat, or boiling water, until slightlythickened, about 15 minutes, stirring as necessary to prevent sticking and lumping. Combine withpotatoes, and reheat. Serves six.Corn Pudding 3 eggs2 cups liquid (corn liquid plus water or fluid milk)½ cup dry milk2 tablespoons melted fat2 cups drained cooked corn1 teaspoon saltpepperCombine eggs and liquid, and add dry milk. Beat until smooth. Add other ingredients.Pour into a greased baking dish and bake in a moderate oven (350° F) until set, about 50 minutes.Serves six. NOTE: Other vegetables may be used in place of the corn.Utah State University is an Equal Opportunity/Affirmative Action InstitutionIssued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, incooperation with the U.S. Department of Agriculture, Robert L. Gilliland, Vice President andDirector, Cooperative Extension Service, Utah State University. (EP/07-95/DF)

Nonfat Dry Milk

Utah State University DigitalCommons@USU Archived Food and Health Publications Archived USU Extension Publications 1991 Nonfat Dry Milk Charlotte P. Brennand Follow this and additional works at: https://digitalcommons.usu.edu/extension_histfood  Part of the Food Science Commons Warning: The information in this series may be obsolete. It is presented here for historical purposes only. For the most up to date information please visit The Utah State University Cooperative Extension Office Recommended Citation Brennand, Charlotte P., "Nonfat Dry Milk" (1991). Archived Food and Health Publications. Paper 4. https://digitalcommons.usu.edu/extension_histfood/4 This Article is brought to you for free and open access by the Archived USU Extension Publications at DigitalCommons@USU. It has been accepted for inclusion in Archived Food and Health Publications by an authorized administrator of DigitalCommons@USU. For more information, please contact digitalcommons@usu.edu. 

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Nonfat Dry Milk

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