POWDERED MILK RECIPES

POWDERED MILK

Nonfat, powdered, dry milk is prepared by removing water and milk fat from pasteurized fresh milk. It is fine textured and reconstitutes easily in water with agitation. It is made by spraying concentrated milk into hot air or also known as "spray drying." - United Dairymen of Arizona

Powdered Milk

Cottage Cheese

Condensed Milk

Whipped Topping

Mozzarella Cheese Curd

Finished Mozarella Cheese

RECONSTITUTED FACT:

Fifty lbs. of nonfat, powdered, drink milk will yield 60 gallons of skim milk. Reconstitute 1 c. powder with 5 c. warm water. Refrigerate until cold before use.

NOTE: Mesa Cannery instructions for reconstituting milk is 3/4 c. dry milk powder to 1 qt. water (4 cups).

USES (From United Dairymen of Arizona pamphlet):


* Measure like flour, but it is not necessary to sift. For easy reconstitution, sprinkle powder in warm water, then stir gently with a spoon or egg beater.

* For meat loaves, patties or meat balls, mix 1/3 c. dry milk into each 2 c. cooked, mashed vegetables. Add enough cooking liquid or water to make them light and fluffy.

* For gravies, sauces, soups and custards, add 2-3 Tbs. dry milk to each cup of milk or add 1/4 c. dry milk to each cup water or broth.

* For milkshakes or drinks, add 1 Tbs. dry milk to each cup of fresh fluid milk.

* For additional uses, go to "uses" pdf document here.

NUTRITIONAL COMPOSITION*

COMPONENT 1 C. RECONSTITUTED, NON_INSTANT, DRY MILK YIELDS: 1 C. FLUID SKIM MILK YIELDS: 1 C. RECONSTITUTED, INSTANT, DRY MILK YIELDS:
CALORIES 87 86 81
PROTEIN 8.68 gm 8.35 gm 8 gm
FAT 0.18 gm 0.44 gm 0.16 gm
CARBOHYDRATES 12.47 gm 11.88 gm 11.87 gm
CALCIUM 301 mg 302 mg 280 mg
IRON 0.08 mg 0.10 mg 0.07 mg
RIBOFLAVIN 0.37 mg 0.34 mg 0.40 mg

*Composition and Nutritive Value of Dairy Foods, Dairy Council Digest 47:5. September-October, 1976.

 

EARLY PIONEERS

  • "The Early pioneers had plenty of milk, cream, butter, and eggs, so many of their meals included dairy products." - Vicky Tate, COOKIN' with Home Storage, p. 155.

QUICK CONTACT

Email: johnjen at reynoldsnet.org